Broccoli and Cheddar Twice-Baked Potatoes

If you’re on the hunt for a dish that feels like a big, warm hug wrapped in a crispy russet jacket, these Broccoli and Cheddar Twice-Baked Potatoes are your new best friend. Creamy, cheesy, and packed with nutritious broccoli, this recipe elevates simple spuds into a soul-soothing comfort food masterpiece. Each tender potato shell cradles a velvety pillow of mashed potato mingled with bright green broccoli florets and sharp cheddar, making every bite a celebration of flavor and texture. With the cheese bubbling to golden perfection in the oven, you’ll find yourself eagerly counting down the minutes, the kitchen filled with an irresistible invitation to dive in.

Beyond the mouthwatering taste, these twice-baked potatoes shine in versatility and simplicity. Rated as a beginner-friendly vegetarian recipe, they’re perfect for a laid-back weeknight dinner or a cozy lunch that leaves you feeling satisfied without weighing you down. The process is straightforward—just 20 minutes of hands-on prep, an hour of baking, a quick mash-and-fill, then another 15 to 20 minutes to melt that final layer of cheddar. After a brief 10-minute rest, you’re ready to serve a hearty dish that clocks in at about 350 calories per serving. Whether you’re cooking for one or catering to a crowd, this recipe adapts effortlessly: double or triple it for gatherings, swap in dairy-free alternatives to keep it vegan, or stir in spinach or mushrooms to personalize your cheesy potatoes.

KEY INGREDIENTS IN BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES

To bring this dish to life, you don’t need a pantry full of exotic items—just a handful of everyday ingredients that pack a flavorful punch. Here are the stars of our broccoli and cheddar ensemble:

• Russet potatoes: The ideal spud for baking thanks to their fluffy interior and sturdy skin, creating the perfect edible vessel for our creamy filling.
• Broccoli florets: Finely chopped to blend seamlessly into the mashed potato, adding pops of color, nutrition, and a gentle earthy bite.
• Sour cream: Brings tangy richness and extra creaminess to the potato mash, balancing the cheddar’s sharpness.
• Milk: Lightens and loosens the mixture, ensuring a silky-smooth texture that’s easy to spoon back into the skins.
• Unsalted butter: Enhances the overall flavor with its natural sweetness and adds a luxurious mouthfeel.
• Cheddar cheese: Sharp and savory, it’s divided between the filling and the topping—melting into gooey strands inside and forming a golden crust on top.
• Garlic powder: Infuses a subtle warmth and depth without overpowering the delicate broccoli-cheddar harmony.
• Salt and pepper: Essential seasonings that elevate all the other ingredients and tailor the dish to your taste.
• Fresh chives: Bright green and mildly oniony, they make an optional garnish that adds a fresh finish and visual appeal.

HOW TO MAKE BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES

Let’s walk through the simple steps to transform humble potatoes into a cheesy, broccoli-packed sensation. You’ll find that each technique contributes to a perfectly textured and flavorful result.

1. Preheat your oven to 400°F (200°C). Setting the right temperature upfront ensures the potato skins get crispy while the insides become tender.

2. Scrub the russet potatoes under running water to remove any dirt and debris. Give them a good rinse, then pat them completely dry with a clean kitchen towel so they bake evenly.

3. Pierce each potato several times with a fork. These little holes allow steam to escape during baking, preventing any unexpected bursts in your oven.

4. Place the potatoes directly on the oven rack and bake for about 1 hour, or until a fork slides into the center without resistance. This long bake time is key for developing that fluffy interior.

5. While the potatoes are baking, steam the broccoli until tender. Once it’s bright green and fork-tender, chop it into fine pieces and set it aside—this ensures it won’t overcook later.

6. Once the potatoes are done, remove them from the oven and let them cool for a few minutes until they’re comfortable to handle safely.

7. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a thin layer attached to the skin so it holds its shape. Transfer the scooped-out potato into a large mixing bowl.

8. Add sour cream, milk, butter, garlic powder, salt, and pepper to the bowl. Mash the mixture with a potato masher or fork until it’s smooth, creamy, and well-seasoned.

9. Stir in the steamed and chopped broccoli, along with 1 cup of the shredded cheddar cheese, until everything is evenly combined and the cheese is just starting to melt.

10. Spoon the mashed potato mixture back into the potato skins, dividing it evenly and mounding it slightly above the rim for that classic twice-baked look.

11. Sprinkle the remaining ½ cup of cheddar cheese generously over the tops, creating a cheesy cap that will brown beautifully.

12. Return the potatoes to the oven and bake for an additional 15–20 minutes, or until the cheese is melted, bubbly, and golden brown.

13. Remove them from the oven and let the potatoes rest for a couple of minutes so the filling sets slightly.

14. Garnish with fresh chopped chives if desired, adding a pop of color and a hint of oniony brightness before serving.

SERVING SUGGESTIONS FOR BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES

These twice-baked potatoes are a standout on their own, but a few thoughtful pairings can turn your meal into an exquisite dining experience. Whether you’re hosting a cozy family dinner or plating vegetarian comfort food for guests, here are some delicious ways to serve:

• With a crisp green salad: A simple tossed salad of mixed greens, cucumber ribbons, and a light vinaigrette cuts through the richness of the potatoes, creating a perfectly balanced plate.
• Topped with crispy bacon bits: Scatter freshly cooked bacon and a small dollop of sour cream on top of each potato for an indulgent twist that adds texture and smoky depth.
• Alongside roasted vegetables: Serve these cheesy potatoes next to a tray of oven-roasted carrots, bell peppers, and zucchini for a colorful, nutrient-packed spread.
• Garnished with fresh herbs: Beyond chives, try sprinkling chopped parsley or thyme leaves just before serving to infuse a burst of herbal aroma and brighten the dish visually.

HOW TO STORE BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES

Once you’ve enjoyed that first wave of cheesy goodness, you might find yourself with leftovers—and these potatoes store beautifully. Proper storage safeguards their creamy texture and vibrant flavors, so you can savor them again without a hitch.

• Refrigerator method: Allow the potatoes to cool completely at room temperature (no more than two hours), then place them in an airtight container or wrap each potato half tightly with plastic wrap. Store in the fridge for up to 3–4 days, reheating in the oven to maintain crispness.
• Freezer option: For longer storage, flash-freeze the filled potato halves on a baking sheet until firm (about 1–2 hours). Transfer to a freezer-safe bag or container and keep for up to one month. Reheat from frozen by baking at 375°F (190°C) for about 30–35 minutes.
• Reheating tip: To revive that fresh-out-of-the-oven texture, reheat refrigerated potatoes in a preheated 350°F (175°C) oven for 15–18 minutes. Avoid microwaving if possible, as it can make the skins soggy.
• Make-ahead strategy: Complete all the steps through filling the skins, then cover and refrigerate the unbaked potatoes for up to 24 hours. When you’re ready, simply add the final cheese topping and bake as directed for a stress-free dinner.

CONCLUSION

I hope this deep dive into the world of Broccoli and Cheddar Twice-Baked Potatoes has you feeling inspired to dust off your baking sheet and get cozy in the kitchen. From the simple ritual of scrubbing and piercing those russet spuds to the satisfying mash of sour cream, garlic, and cheese, every step builds layers of texture and flavor that come together in a comforting, vegetarian-friendly meal. With just 20 minutes of prep and a total cook-and-rest time of roughly 1 hour and 30 minutes, these twice-baked potatoes make for an accessible weeknight dinner or a show-stopping side dish for your weekend get-together. Remember, this recipe is infinitely adaptable—swap in vegan alternatives, add extra veggies, or double the batch for a crowd. And when you print this article or bookmark it, you’re ensuring that this cheesy, broccoli-packed treat is always at your fingertips.

Don’t forget to take advantage of the FAQ section below, where I’ll answer common questions about perfecting your twice-bakes, achieving the fluffiest mash, and customizing flavors to suit your taste. If you give this recipe a try, I’d love to hear how it turned out—drop a comment, share your tweaks, or ask any lingering questions about technique or storage. Your feedback helps our home-cooking community grow and keeps the conversation bubbling like that golden cheddar topping. Happy baking, and here’s to many more cheesy, comforting meals that feel like a warm hug on a plate!

Print Recipe

Broccoli and Cheddar Twice-Baked Potatoes

Author: Martha Williams Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 1 hr Rest Time 10 mins Total Time 1 hr 30 mins

Calories: 350

Description

Hearty russet potatoes are baked twice until golden, then filled with a creamy mixture of cheddar cheese and steamed broccoli for a deliciously satisfying dish.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 large russet potatoes

• 1 cup broccoli florets, finely chopped

• ¹⁄₂ cup sour cream

• ¹⁄₂ cup milk

• 2 tablespoons unsalted butter

• 1 1/2 cups cheddar cheese, shredded (divided)

• 1 teaspoon garlic powder

• Salt and pepper to taste

• 2 tablespoons fresh chives, chopped (optional for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Scrub the russet potatoes under running water to remove any dirt. Dry them thoroughly with a towel.
3. Pierce each potato several times with a fork to allow steam to escape during baking.
4. Place the potatoes directly on the oven rack and bake for about 1 hour, or until tender when pierced with a fork.
5. While the potatoes are baking, steam the broccoli until tender and then chop it finely. Set aside.
6. Once the potatoes are done, remove them from the oven and let them cool for a few minutes until they are comfortable to handle.
7. Cut each potato in half lengthwise and scoop out the flesh, leaving a thin layer remaining to support the potato's structure. Place the scooped-out potato flesh into a large mixing bowl.
8. Add sour cream, milk, butter, garlic powder, salt, and pepper to the potato flesh. Mash the mixture until smooth and creamy.
9. Stir in the steamed and chopped broccoli, and 1 cup of shredded cheddar cheese, mixing until well combined.
10. Spoon the mashed potato mixture back into the potato skins, dividing evenly among them. They should be mounded slightly over the top.
11. Sprinkle the remaining 1/2 cup of cheddar cheese over the filled potato skins.
12. Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
13. Remove from the oven and let cool slightly before serving.
14. Garnish with fresh chopped chives if desired.

Note

• Adding crispy bacon bits on top can provide extra flavor and crunch.
• This can be a great make-ahead dish; prepare the potatoes and store them in the refrigerator until ready to bake.
• You can substitute vegan cheese and dairy-free alternatives for the sour cream and milk to make this dish vegan-friendly.
• Try mixing in other vegetables like spinach or mushrooms for a variation.
• This recipe can be doubled or tripled to feed a crowd, making it an ideal dish for parties and gatherings.

Keywords: twice-baked potatoes, broccoli and cheddar, comfort food, cheesy potatoes, easy dinner, vegetarian recipe