The Fluffiest Broccoli and Cheddar Twice-Baked Potatoes Recipe

Comfort meets creativity in these delightful broccoli and cheddar twice-baked potatoes that promise a flavor explosion.

Crispy potato skins cradle a creamy, cheesy interior bursting with green goodness.

Melted cheddar weaves through tender potato flesh, creating irresistible bites of pure satisfaction.

Kitchen magic happens when humble ingredients transform into something spectacular.

Packed with nutrients and bold flavors, this dish brings excitement to your dinner table.

Rich, indulgent, and surprisingly simple, these potatoes will make you the star of any meal.

You won’t be able to resist diving into this cheesy, potato-perfect masterpiece.

Reasons You’ll Be Hooked on Broccoli and Cheddar Twice-Baked Potatoes

• Customize with Ease: Transform basic potatoes into a gourmet side dish that impresses everyone at the table with minimal cooking skills required.
• Nutrient-Packed Meal: Combine the hearty goodness of potatoes with vibrant broccoli and protein-rich cheese for a balanced, satisfying dish that delivers both flavor and nutrition.
• Family-Friendly Crowd-Pleaser: Kids and adults alike will love the creamy texture, cheesy topping, and hidden vegetable boost that makes this recipe a guaranteed winner for picky eaters.
• Quick Comfort Food Hack: Elevate simple ingredients into a restaurant-quality side dish that feels indulgent but comes together with straightforward cooking techniques and common kitchen staples.

What Goes Into Broccoli and Cheddar Twice-Baked Potatoes

• Potatoes: Starchy vegetables that provide the base for this delicious twice-baked dish.
• Broccoli: Nutritious green vegetable that adds flavor and texture to the potato filling.
• Cheddar Cheese: Sharp and creamy cheese that melts beautifully and enhances the overall taste.

• Butter: Adds richness and smooth texture to the potato mixture.
• Sour Cream, Milk: Create a creamy and luxurious consistency for the potato filling.

• Salt, Pepper: Essential seasonings that enhance the natural flavors of the ingredients.
• Green Onions: Fresh herb that provides a mild onion flavor and bright garnish.

• Olive Oil: Used to sauté the broccoli and add a subtle depth of flavor.

Making Broccoli and Cheddar Twice-Baked Potatoes the Easy Way

Step 1: Warm Up the Oven

Crank the oven to a toasty 375°F. Get ready for some serious potato magic.

Step 2: Potato Preparation

Slice those baked potatoes right down the middle lengthwise. Gently scoop out the soft inner potato, keeping a thin layer inside the potato skin to maintain its shape.

Step 3: Broccoli Sizzle

Heat olive oil in a pan over medium heat. Toss in the broccoli and cook for 3-4 minutes until it’s tender and bright green.

Step 4: Create Creamy Potato Mixture

• Butter
• Sour cream
• Milk
• Cheddar cheese

Mash everything together until super smooth and creamy. Fold in the sautéed broccoli.

Season with salt and pepper to make those flavors pop.

Step 5: Refill Potato Boats

Generously spoon the broccoli-potato mixture back into the potato skins.

Make sure each potato gets an equal amount of the delicious filling.

Step 6: Bake to Perfection

Place the stuffed potatoes on a baking sheet.

Slide into the oven and bake for 20-25 minutes. You’ll know they’re done when the tops turn golden and the cheese gets all bubbly and irresistible.

Step 7: Garnish and Serve

Pull the potatoes out of the oven. Sprinkle some chopped green onions on top for a fresh finish.

Serve these beauties while they’re piping hot and enjoy!

Smart Ideas for Broccoli and Cheddar Twice-Baked Potatoes

• Opt for starchy russet potatoes to achieve the fluffiest and most creamy potato filling.
• Sauté broccoli briefly to maintain its vibrant green color and crisp texture, preventing mushiness.
• Ensure cheese is at room temperature for smoother mixing and more even melting throughout the potato mixture.
• Consider adding crispy bacon bits or diced ham for extra protein and a delicious flavor boost.
• Replace sour cream with Greek yogurt for a lighter, protein-rich alternative that keeps the dish creamy.

Fun Twists on Broccoli and Cheddar Twice-Baked Potatoes

• Bacon Broccoli Blasters: Crisp chopped bacon mixed into the potato filling for a smoky, salty flavor boost that complements the creamy cheese and broccoli.
• Southwestern Style: Add diced jalapeños, sprinkle of cumin, and top with fresh cilantro for a spicy regional variation that brings extra heat and zest.
• Loaded Ranch Remix: Incorporate ranch seasoning into the potato mixture and garnish with extra ranch dressing for a tangy, creamy alternative that ranch lovers will enjoy.
• Herb Garden Edition: Mix in fresh chopped herbs like thyme, rosemary, and parsley to create an aromatic version with bright, fresh undertones that elevate the classic recipe.

Best Pairings for Broccoli and Cheddar Twice-Baked Potatoes

• Pair Crisp Chardonnay: Buttery white wine complements the creamy potato and cheese texture, cutting through the richness with its bright acidity.
• Match Roasted Chicken: Tender, herb-seasoned roasted chicken provides a perfect protein companion that balances the hearty potato's flavor profile.
• Select Crisp Green Salad: Light, tangy salad with mixed greens and vinaigrette offers a refreshing contrast to the dense, cheesy potato dish, cleansing the palate between bites.
• Add Hoppy IPA Beer: Strong, citrusy craft beer with bold hops cuts through the potato's creaminess, creating a delightful flavor interaction that enhances the overall meal experience.

Keeping Broccoli and Cheddar Twice-Baked Potatoes Fresh

• Refrigerate: Store leftover twice-baked potatoes in an airtight container for 3-4 days. Cover with plastic wrap or aluminum foil to prevent drying out.
• Freeze: Wrap individual potatoes tightly in plastic wrap, then place in freezer bags. Freeze for up to 2 months. Label with the date for easy tracking.
• Microwave Reheat: Place potato on a microwave-safe plate, cover with a damp paper towel. Heat on high for 1-2 minutes, checking halfway to ensure even warming.
• Oven Reheat: Preheat oven to 350°F. Place potatoes on a baking sheet, cover with foil to prevent drying. Warm for 15-20 minutes until heated through and cheese melts.

Your Questions About Broccoli and Cheddar Twice-Baked Potatoes Answered

• Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Just thaw and drain it well before sautéing to prevent excess moisture in the potato filling.

• How do I choose the right potatoes for this recipe?

Select large, starchy potatoes like Russet or Idaho. They have a fluffy texture that works best for twice-baked potatoes and hold the filling perfectly.

• Is there a way to make this recipe healthier?

Use low-fat sour cream, milk, and reduced-fat cheddar cheese. You can also add more vegetables or use Greek yogurt instead of sour cream to boost nutrition.

• Can I prepare these potatoes in advance?

Yes, you can assemble the stuffed potatoes ahead of time and refrigerate for up to 24 hours before baking.

Broccoli and Cheddar Twice-Baked Potatoes Recipe

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4.6 from 12 reviews

• Total Time: 40-45 minutes
• Yield: 4 1x

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Description

Savory broccoli and cheddar twice-baked potatoes elevate comfort food with creamy cheese and hearty vegetables. Crisp potato skins packed with rich flavors guarantee a satisfying meal you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 4 large russet potatoes, baked
• 2 cups fresh broccoli florets, chopped
• 1 cup sharp cheddar cheese, shredded

Dairy and Flavor Enhancers:

• 1/4 cup sour cream
• 1/4 cup milk
• 2 tablespoons unsalted butter

Seasonings and Garnish:

• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 green onions, chopped

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Instructions

1. Heat the oven to 375°F (190°C) to prepare for potato preparation.
2. Carefully slice baked potatoes lengthwise and gently extract the interior potato flesh into a mixing bowl, maintaining a thin protective layer inside the potato skin.
3. Warm olive oil in a skillet over medium heat and cook broccoli for 3-4 minutes until it becomes tender and slightly softened.
4. Thoroughly mash the potato flesh with butter, sour cream, milk, and cheddar cheese until achieving a smooth, creamy consistency.
5. Fold the sautéed broccoli into the potato mixture and season with salt and pepper to enhance the flavor profile.
6. Evenly distribute the potato-broccoli mixture back into the potato skins, ensuring each potato half is generously filled.
7. Arrange stuffed potatoes on a baking sheet and roast in the preheated oven for 20-25 minutes until the tops turn golden brown and the cheese becomes deliciously melted and bubbly.
8. Remove from the oven, garnish with freshly chopped green onions, and serve immediately while warm for optimal taste and texture.

Notes

• Ensure potatoes are thoroughly baked and cooled before scooping to maintain structural integrity and prevent burning hands.
• Use room temperature ingredients like butter and sour cream for smoother, more evenly mixed filling that blends seamlessly.
• Drain excess moisture from sautéed broccoli to prevent soggy potato skins and maintain a crisp texture.
• For low-carb variation, swap potato with cauliflower or use smaller sweet potatoes to reduce overall carbohydrate content.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 2g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 40mg