Broccoli and Cheddar Twice-Baked Potatoes

Is there anything better than a baked potato with crispy skin, fluffy insides, and a gooey, cheesy filling? Yes—a twice-baked potato that’s been loaded with steamed broccoli, sharp cheddar cheese, and just the right amount of creamy goodness. These Broccoli and Cheddar Twice-Baked Potatoes are everything you love about comfort food, in one delicious, hand-held package.

Twice-baked potatoes are kind of magical. You start by baking them until they’re tender, then scoop out the insides and mix them with all kinds of flavorful add-ins—in this case, buttery mashed potato, broccoli, cheddar, sour cream, and a little seasoning. Then, you stuff it all back into the potato skins, top with more cheese (obviously), and bake again until golden, melty, and irresistible.

This recipe is a favorite in my house—especially on cozy nights when we want something comforting but still full of veggies. And they’re a huge hit with kids (hello, hidden broccoli in cheesy mashed potato!), picky eaters, and even as a make-ahead meal for busy weeks.

Why You’ll Love This Recipe

• Crispy outside, creamy inside: The skins get beautifully crisp, while the filling is light, fluffy, and cheesy.
• Kid-approved: Who can resist cheese and mashed potatoes? Plus, it’s a sneaky way to serve broccoli.
• Make-ahead friendly: Prep them ahead, refrigerate, and bake when ready to serve.
• Customizable: Add protein, switch up the cheese, or mix in other veggies to make them your own.
• Vegetarian-friendly: These work great as a meatless main or hearty side dish.

Preparation Time and Servings

• Prep Time: 15 minutes
• Bake Time: 1 hour 15 minutes (including both bakes)
• Total Time: 1 hour 30 minutes
• Servings: 4 (1 potato per person, halved and stuffed)
• Calories per serving: 350
• Protein: 13g
• Carbs: 35g
• Fat: 18g

Ingredients

• 4 medium russet potatoes, scrubbed clean
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cups chopped broccoli florets (fresh or frozen and thawed)
• ¾ cup shredded sharp cheddar cheese (plus extra for topping)
• ¼ cup sour cream (or plain Greek yogurt)
• 2 tablespoons butter
• ¼ teaspoon garlic powder
• 2 tablespoons milk (as needed for creaminess)
• Optional toppings: chopped green onions, extra cheddar, or a sprinkle of smoked paprika

Ingredient Notes:

• Russet potatoes: Their starchy texture makes for the fluffiest filling.
• Cheddar: Sharp cheddar adds the most flavor, but feel free to mix in other cheeses like Monterey Jack or mozzarella.
• Broccoli: Steam or blanch briefly so it’s tender but not mushy before mixing into the filling.
• Sour cream or yogurt: Adds tang and creaminess without being heavy.

Step-by-Step Instructions

1. Bake the potatoes

• Preheat your oven to 400°F (200°C).
• Rub the potatoes with olive oil, then sprinkle with salt and pepper.
• Place directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, until the skins are crispy and a fork easily pierces the center.

Tip: Don’t wrap them in foil—direct heat helps the skin crisp up better.

2. Prepare the filling

• While the potatoes are baking, steam the broccoli just until bright green and tender (about 3–4 minutes). Drain well and chop finely.
• Once the potatoes are cool enough to handle (after baking), slice them in half lengthwise.
• Carefully scoop out the insides into a large bowl, leaving a ¼-inch border to keep the skins sturdy.

3. Mash and mix

• To the bowl of scooped-out potato, add butter, sour cream, garlic powder, milk, and most of the shredded cheese (save a little for topping).
• Mash everything together until smooth and creamy.
• Fold in the chopped broccoli. Taste and season with more salt and pepper if needed.

Pro tip: Add a splash of warm milk if the filling feels too stiff—it should be soft but not runny.

4. Stuff the potatoes

• Spoon the filling back into the potato skins, mounding it slightly.
• Top each potato with a sprinkle of the remaining cheddar.

5. Bake again

• Return the stuffed potatoes to the oven and bake for another 15–20 minutes, until the tops are golden and the cheese is melted and bubbly.

Optional: Broil for the last 2 minutes for extra crispy tops.

How to Serve

These Broccoli and Cheddar Twice-Baked Potatoes are hearty enough to serve as a main course or work beautifully as a side dish. Try pairing them with:

• A simple green salad: Fresh, crisp greens with lemon vinaigrette.
• Soup: Creamy tomato soup or a light veggie broth pairs great.
• Roasted protein: Grilled chicken, steak, or salmon for a complete meal.
• Veggie sides: Roasted Brussels sprouts, carrots, or green beans.

They’re also great on their own for lunch with a dollop of Greek yogurt or a drizzle of hot sauce.

Additional Tips

1. Use a spoon to gently scoop the potato flesh: Don’t dig too deep—leave enough around the edges so the skins don’t collapse.
2. Steam broccoli ahead: If meal prepping, steam and chop your broccoli a day in advance.
3. Get creative with fillings: Add sautéed mushrooms, crumbled halal beef or turkey bacon, or caramelized onions.
4. Make it creamy: Don’t be shy with the butter and sour cream—but balance with milk so it’s not too rich.
5. Cheese tip: Shred your own for better melting—pre-shredded cheese has anti-caking agents that can affect texture.

Recipe Variations

Here’s how to make them your own:

• Loaded style: Add halal turkey bacon bits, chives, and a dollop of sour cream on top.
• Spicy version: Mix in chopped jalapeños or a dash of cayenne pepper.
• Vegan twist: Use plant-based cheese, non-dairy yogurt, and vegan butter.
• Kid-friendly: Swap broccoli for peas or keep the veggies minimal and cheese-heavy.
• Protein boost: Stir in cooked shredded chicken or lentils to the mash.

Storage and Reheating

Storage: Let them cool completely, then store in an airtight container in the fridge for up to 4 days.

Freezing: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Bake at 350°F for 15–20 minutes or microwave on medium power until hot throughout.

Special Equipment

• Baking sheet: For roasting and second bake.
• Mixing bowl: For mashing the filling.
• Spoon or melon baller: For scooping out the potato flesh cleanly.
• Sharp knife: For slicing potatoes evenly.

FAQ

Can I use other types of potatoes?
Yes! Russets are best for texture, but large Yukon Golds work too (they’ll be a bit creamier).

Do I need to peel the potatoes?
Nope! The skin becomes deliciously crispy—and it helps hold the filling.

Can I make these ahead of time?
Absolutely. Assemble them up to a day ahead, refrigerate, then bake when ready.

Is this recipe halal?
Yes, as long as you use halal-certified cheese and skip any pork-based ingredients. Add turkey or beef bacon if you like.

Can I add other veggies?
Sure! Try mushrooms, bell peppers, or spinach—just make sure they’re cooked and drained before mixing in.

Conclusion

These Broccoli and Cheddar Twice-Baked Potatoes are the kind of dish that feels like a warm hug in food form. Crispy on the outside, creamy and cheesy on the inside, and packed with flavor—they’re the ultimate comfort food with a nutritious twist.

Whether you serve them as a weeknight main, a holiday side, or just a way to use up leftover potatoes, they’re always a hit. Let me know if you make them—especially if you try your own twist!

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