Broccoli Cheddar Twice-Baked Potatoes Recipe is a creamy, cheesy, comforting side dish loaded with flavor—perfect for dinners or gatherings!
Ingredients You’ll Need
Gathering the basics for Broccoli Cheddar Twice-Baked Potatoes couldn’t be simpler, but each ingredient truly matters. Together, they create a harmonious balance of creamy, cheesy, lightly crisped perfection with pops of fresh green. Here’s what you’ll need and why:
- 4 large russet potatoes: Their sturdy skins and fluffy interiors are ideal for twice-baking, holding up to all the fillings.
- 1 cup chopped steamed broccoli: For color, texture, and that unbeatable fresh, earthy flavor that pairs perfectly with cheese.
- 1 cup shredded sharp cheddar cheese, divided: Sharp cheddar brings that melty, tangy richness inside and a golden crown on top.
- 2 tablespoons butter: Adds extra creaminess and melds flavors beautifully throughout the potato filling.
- 1/4 cup sour cream: Adds tang and transforms the mashed filling into something irresistibly rich.
- 1/4 cup milk: The secret to smooth, scoopable potatoes with just the right texture—never dry.
- 2 green onions, thinly sliced: A fresh, zippy bite in every mouthful without overpowering the cheddar or broccoli.
- Salt and black pepper to taste: Don’t skip the basics! They make every other flavor sing.
- Optional: fresh parsley for topping: A sprinkle of green for color and a burst of herby freshness.
How to Make Broccoli Cheddar Twice-Baked Potatoes
Step 1: Bake the Potatoes
Begin by heating your oven to 400°F. Scrub each russet potato thoroughly and pat dry—no one wants a mouthful of grit! Poke each potato a few times with a fork so steam can escape while baking. Place them right onto the oven rack; this ensures crispy skins. Bake them for about 45–50 minutes, or until the potatoes feel soft when squeezed (careful, they’ll be hot!). This first bake is what gives Broccoli Cheddar Twice-Baked Potatoes their wonderful texture.
Step 2: Prep and Scoop
Let the potatoes cool for a few minutes, so you don’t burn your hands in the next step—patience pays off! Slice each one in half lengthwise. Gently scoop out most of the insides, careful to leave about a quarter-inch thick shell; this keeps your potato boats sturdy enough to hold all the cheesy goodness later.
Step 3: Make the Filling
In a roomy bowl, add the potato flesh, butter, sour cream, milk, salt, and pepper. Mash everything together until super creamy and lump-free—you want a filling that just begs to be tasted! Fold in the steamed broccoli, green onions, and half the shredded cheddar. Each spoonful will be flecked with vibrant broccoli and melty cheese. Taste and adjust your seasoning if needed.
Step 4: Fill and Top
Spoon the luscious filling evenly into each potato shell, mounding it up high for that classic twice-baked look. Sprinkle the remaining cheddar cheese generously over the tops. Not only does this make them gooey and irresistible, but it’s what gives Broccoli Cheddar Twice-Baked Potatoes their signature golden finish.
Step 5: Second Bake
Place your stuffed potatoes back onto a baking sheet and return them to the oven. Bake for another 15–20 minutes, until everything is heated through and the tops are bubbling and golden brown. The aroma alone is enough to get stomachs rumbling!
How to Serve Broccoli Cheddar Twice-Baked Potatoes
Garnishes
A sprinkle of fresh parsley is classic for turning these into a restaurant-quality dish, adding a touch of color and a hint of freshness. You can also try a dollop of sour cream or a few extra green onion slices for added flavor and flair. The contrast of cool, fresh toppings against the hot, cheesy filling is simply dreamy.
Side Dishes
Broccoli Cheddar Twice-Baked Potatoes pair just as perfectly with a steak or roasted chicken as they do with a crisp, green salad. Try them alongside grilled vegetables or a simple tomato soup for a comforting vegetarian feast. Honestly, they can even stand alone as a hearty main!
Creative Ways to Present
If you want to jazz things up, slice larger potatoes into thirds for smaller, party-ready portions. Or use rainbow potatoes for a colorful twist! Serving on a rustic board garnished with extra parsley and shredded cheese makes these Broccoli Cheddar Twice-Baked Potatoes a real crowd-pleaser at gatherings.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which isn’t guaranteed!), allow the potatoes to cool before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. The filling stays creamy, and flavors often meld even more by the next day.
Freezing
Broccoli Cheddar Twice-Baked Potatoes freeze beautifully! Once assembled but before their second bake, place them on a tray to freeze until solid, then move them to zip-top bags. They’ll keep for up to 2 months—just pull out and bake straight from the freezer for a quick, warming meal.
Reheating
To reheat, place the potatoes in a preheated oven at 350°F until hot through and the cheese is melty, about 20–25 minutes. For a quicker fix, you can microwave them, though the oven method restores their crispy skins best.
FAQs
Can I use a different cheese?
Absolutely! While sharp cheddar is classic for Broccoli Cheddar Twice-Baked Potatoes, feel free to experiment with Gruyère, Monterey Jack, or a blend for your own signature twist.
Can I make these vegan or dairy-free?
Yes, just swap out the butter, cheese, and sour cream for your favorite dairy-free versions. Plant-based cheddar melts beautifully, and vegan sour cream keeps the mixture creamy.
How do I steam the broccoli?
You can quickly steam chopped broccoli in the microwave with a splash of water for about 2 minutes, or use a stovetop steamer basket. Just be sure it’s bright green and slightly crisp, so it holds up in the filling.
Can I prep these in advance for a party?
Definitely! Prepare everything up until the final bake, then refrigerate the stuffed potatoes on a tray. When ready to serve, bake as directed so your Broccoli Cheddar Twice-Baked Potatoes are piping hot and fresh.
What can I do with the leftover scooped potato?
You’ll use all the potato flesh for the filling, but if you ever have excess, it’s fantastic for potato pancakes, potato soup, or adding creaminess to mashed potatoes the next night!
Final Thoughts
If you try one comforting classic this week, let it be Broccoli Cheddar Twice-Baked Potatoes. They’re irresistibly cheesy, packed with flavor, and guaranteed to warm the hearts (and bellies) of anyone lucky enough to share them with you. Go ahead and give them a try—you’ll be hooked on this crave-worthy combination!
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Broccoli Cheddar Twice-Baked Potatoes Recipe
- Total Time: 1 hr 20 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
These Broccoli Cheddar Twice-Baked Potatoes are fluffy russets stuffed with a creamy, cheesy filling dotted with tender broccoli and fresh green onions. Baked twice for extra golden edges and melty cheddar tops, they make the perfect cozy side or satisfying vegetarian main. Deliciously comforting and irresistible, they’re easy to make ahead and sure to be a hit at any dinner table.
Ingredients
Potatoes
- 4 large russet potatoes
Filling
- 2 tablespoons butter
- 1/4 cup sour cream
- 1/4 cup milk
- Salt and black pepper, to taste
- 1 cup chopped steamed broccoli
- 2 green onions, thinly sliced
- 1/2 cup shredded sharp cheddar cheese
Topping
- 1/2 cup shredded sharp cheddar cheese
- Optional: fresh parsley, for garnish
Instructions
- Roast the Potatoes: Preheat oven to 400°F (200°C). Scrub the russet potatoes clean, pierce each several times with a fork, and place them directly on the oven rack. Bake for 45–50 minutes, or until the potatoes are tender when pierced with a knife.
- Prepare Potato Shells: Let the potatoes cool slightly so you can handle them. Cut each potato in half lengthwise. Carefully scoop out the flesh into a large mixing bowl, leaving about a 1/4-inch shell to hold the shape of the potato halves.
- Make the Filling: To the bowl with potato flesh, add butter, sour cream, milk, salt, and pepper. Mash until smooth and creamy. Stir in the chopped steamed broccoli, sliced green onions, and 1/2 cup of shredded cheddar cheese until well combined.
- Stuff and Bake Again: Spoon the broccoli-cheddar mixture evenly back into each potato shell. Top each with the remaining 1/2 cup of shredded cheese. Place the stuffed potatoes on a baking sheet and return to the oven. Bake for 15–20 minutes, until the filling is heated through and the cheese on top is bubbly and golden brown.
- Garnish and Serve: Remove from the oven and top with chopped fresh parsley if desired. Serve warm as a delicious side or main dish.
Notes
- You can steam the broccoli in advance or use leftover cooked broccoli.
- Substitute Greek yogurt for sour cream for a tangier, higher-protein filling.
- To make ahead, assemble the potatoes up to one day in advance and finish baking just before serving.
- Great with a sprinkle of crispy bacon bits if not keeping vegetarian.
- Prep Time: 15 mins
- Cook Time: 1 hr 5 mins
- Category: Side-dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 380
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg