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
Scale
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