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
Scale
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
