If you’re looking for comfort food that doesn’t shy away from bold flavor and oozing, bubbly cheese, Cheesy Broccoli Twice-Baked Potatoes are destined to become your go-to. Picture the perfect marriage of fluffy baked potatoes, creamy fillings, sharp cheddar, and fresh broccoli — all nestled back into crisp potato shells and baked again until hot and golden. This dish is the quintessential crowd-pleaser, equally suited for cozy family dinners or gatherings with friends, and it captures everything we love about homestyle American cuisine, all in one gloriously stuffed potato half.
Ingredients You’ll Need
It all starts with just a few, real ingredients — each one bringing something essential to the table. The rich, creamy filling, earthy broccoli, and that irresistible cheesy crown combine for layers of flavor in every bite. Here’s what you’ll need, along with some tips to make each ingredient shine:
- Russet potatoes (4 large): The starchy, fluffy texture is perfect for that classic twice-baked potato interior.
- Olive oil (1 tablespoon): Just a little rubbed on the skin gives a crisp finish you don’t want to miss.
- Chopped broccoli florets (1½ cups, steamed tender): Adds pops of color, nutrition, and tastes amazing with cheddar.
- Sour cream (¾ cup): Infuses creaminess and a tangy undertone into the filling.
- Unsalted butter (4 tablespoons): Delivers rich flavor and that undeniably smooth mouthfeel.
- Shredded sharp cheddar cheese (1 cup, divided): A bold, melty cheese that’s the soul of this recipe.
- Milk (¼ cup): Helps loosen the mash to the ideal, scoopable consistency.
- Garlic powder (½ teaspoon): For a subtle, savory backdrop that complements the broccoli and cheese.
- Salt and pepper (to taste): It’s all about bringing out every last bit of flavor.
- Chopped green onions or chives (2 tablespoons, optional): For a bright, fresh garnish to finish things off.
How to Make Cheesy Broccoli Twice-Baked Potatoes
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Give those russet potatoes a good scrub, then poke a few holes in each with a fork so steam can escape. Rub each potato with a bit of olive oil before placing them directly on the oven rack. Let them bake for 50 to 60 minutes, or until a fork slides in easily — the skins should be nicely crisp by now.
Step 2: Cool and Scoop
When the potatoes are baked through, take them out and let them cool for about 10 minutes so they’re easier to handle. Slice each one in half lengthwise. Carefully, using a spoon, scoop out the fluffy insides into a big bowl, making sure to leave about a 1/4-inch border so the potato shells hold their shape.
Step 3: Mash the Filling
Add the sour cream, unsalted butter, half of your shredded cheddar cheese, milk, garlic powder, salt, and pepper to the bowl with potato flesh. Mash until smooth and creamy — you’re aiming for a dreamy, lump-free consistency that’ll make your Cheesy Broccoli Twice-Baked Potatoes irresistible.
Step 4: Fold in Broccoli and Fill the Skins
Now, gently fold in the steamed broccoli florets, dispersing them evenly throughout the potato mixture. Spoon this vibrant, cheesy filling back into your hollowed-out potato skins, mounding it up generously.
Step 5: Top with Cheese and Bake Again
Sprinkle the remaining cheddar cheese over each potato boat and nestle them onto a baking sheet. Slide them back into the oven for 15 to 20 minutes, or until the tops are gloriously golden and bubbling. This final bake melds everything together into cheesy perfection.
Step 6: Garnish and Serve
Once out of the oven, scatter some chopped green onions or chives on top, adding a burst of fresh flavor and color. Serve immediately while the cheese is hot and gooey for the ultimate Cheesy Broccoli Twice-Baked Potatoes experience.
How to Serve Cheesy Broccoli Twice-Baked Potatoes
Garnishes
For that signature finishing touch, sprinkle freshly chopped green onions or chives atop your Cheesy Broccoli Twice-Baked Potatoes right before serving. If you’re feeling adventurous, a small dollop of sour cream or an extra pinch of sharp cheddar never hurts. The bright green and melty cheese are showstoppers against the golden top!
Side Dishes
These potatoes are hearty enough to steal the spotlight, but they play well with others too. Pair them with a crisp green salad, roasted chicken, or grilled veggies for a well-rounded meal. Their savory, cheesy core makes them a surefire hit with classic barbecue fare at backyard gatherings as well.
Creative Ways to Present
Host a baked potato bar and let guests customize their own Cheesy Broccoli Twice-Baked Potatoes with a medley of toppings — think crumbled bacon, sliced jalapeños, or even a touch of smoked paprika. For cocktail parties, slice each potato into thirds for easy, bite-sized appetizers that look fantastic on a platter.
Make Ahead and Storage
Storing Leftovers
To store leftover Cheesy Broccoli Twice-Baked Potatoes, let them cool completely, then tuck them into an airtight container. They’ll keep in the refrigerator for up to 3 days and still taste deliciously fresh when reheated.
Freezing
If you love the idea of having comfort food ready at a moment’s notice, make a double batch and freeze some for later! Wrap each fully cooked potato half tightly in foil and stash them in a freezer bag. They’ll keep well for up to 2 months — perfect for busy weeknights or unexpected guests.
Reheating
For best results, reheat your potatoes in the oven at 350°F (175°C) until heated through and the cheese is gooey again. If you’re in a hurry, the microwave will work in a pinch, just use short bursts to avoid overcooking. Add a sprinkle of fresh cheese or a dot of butter to bring back that just-baked flavor.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Just thaw and drain frozen broccoli well before chopping and folding it into the filling. This keeps your Cheesy Broccoli Twice-Baked Potatoes from becoming watery.
What’s the best potato variety for twice-baked potatoes?
Russets are the classic choice because their starchy, fluffy interior mashes beautifully and their skins crisp up nicely, creating perfect vessels for your cheesy, broccoli-packed filling.
How can I make these ahead for a party?
You can complete all steps up to the final bake, cover and refrigerate the stuffed potato halves, then bake them off just before guests arrive. Cheesy Broccoli Twice-Baked Potatoes are a real lifesaver for advance prep!
Is there a lighter substitute for sour cream?
Swap in Greek yogurt for the sour cream if you’d like a tangy twist with less fat and a boost of protein. The result is still ultra-creamy and satisfying.
Can I add extra protein to these potatoes?
Definitely! Stir in cooked bacon bits, shredded rotisserie chicken, or even sautéed mushrooms with your broccoli for a heartier take on Cheesy Broccoli Twice-Baked Potatoes.
Final Thoughts
It’s hard not to feel excited about bringing Cheesy Broccoli Twice-Baked Potatoes to your table — they’re fun to make, utterly satisfying, and a guaranteed hit with everyone. Don’t wait for a special occasion to give them a try; let them transform any dinner into a cozy celebration of flavor and comfort!
Print
Cheesy Broccoli Twice-Baked Potatoes Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 halves (4 servings) 1x
- Diet: Vegetarian
Description
These Cheesy Broccoli Twice-Baked Potatoes are a delicious and comforting side dish that combines fluffy baked potatoes with a creamy, cheesy broccoli filling. Perfect for a family dinner or special occasions, these loaded potatoes are sure to be a hit!
Ingredients
Potatoes:
- 4 large russet potatoes
- 1 tablespoon olive oil
Filling:
- 1½ cups chopped broccoli florets (steamed until tender)
- ¾ cup sour cream
- 4 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese, divided
- ¼ cup milk
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped green onions or chives (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Bake the potatoes: Scrub the potatoes clean, poke holes in each, rub with olive oil, and bake directly on the oven rack for 50–60 minutes until fork-tender. Let cool slightly.
- Prepare the filling: Cut potatoes in half, scoop out flesh, leaving a border. In a bowl, mix potato flesh with sour cream, butter, ½ cup cheddar, milk, garlic powder, salt, and pepper. Mash until smooth. Fold in broccoli.
- Fill the potatoes: Spoon filling back into skins, top with remaining cheddar. Bake for 15–20 minutes until golden and bubbly.
- Garnish and serve: Garnish with green onions or chives before serving.
Notes
- You can prepare these ahead and refrigerate before the second bake.
- For extra protein, stir in cooked bacon or shredded rotisserie chicken.
- Use Greek yogurt in place of sour cream for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 360
- Sugar: 3g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
