Let’s talk comfort food—because nothing says cozy like a warm, cheesy, stuffed potato straight from the oven. These Cheesy Broccoli Twice-Baked Potatoes are loaded with flavor, texture, and feel-good vibes. Creamy mashed potato filling, tender broccoli, and gooey melted cheese all tucked inside a crispy potato shell? Yes, please! Whether it’s a side dish or the star of your meal, these babies are always a hit.
Why You’ll Love Cheesy Broccoli Twice-Baked Potatoes
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Comforting: Creamy, cheesy, and warm—every bite is like a hug in food form.
Wholesome: Broccoli and potatoes make a nutritious duo that feels indulgent without going overboard.
Customizable: Add bacon, swap the cheese, mix in extra veggies—make it your own.
Budget-Friendly: Uses simple, affordable ingredients you probably already have on hand.
Make-Ahead Friendly: Prep them ahead of time and bake when you’re ready—perfect for busy days or dinner parties.
Ingredients in Cheesy Broccoli Twice-Baked Potatoes
Here’s the magic of this recipe—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Russet Potatoes: Starchy and sturdy, perfect for baking and stuffing.
Broccoli Florets: Adds texture, color, and a bit of nutrition to balance the richness.
Cheddar Cheese: Sharp and melty—it’s the cheesy glue that holds everything together.
Sour Cream: Adds tang and creaminess to the filling.
Milk: Helps make the mashed potato mixture silky smooth.
Butter: Because buttery mashed potatoes are always a good idea.
Garlic Powder & Onion Powder: Add subtle depth and savory flavor.
Salt & Pepper: Season to taste for that perfect balance.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Set your oven to 400°F (200°C). You want that nice, even heat to bake your potatoes just right.
Bake the Potatoes: Scrub the potatoes, prick them with a fork, and bake for about 45–60 minutes, or until tender all the way through.
Steam the Broccoli: While the potatoes bake, steam your broccoli until just tender—bright green and slightly crisp.
Prepare Your Cooking Vessel: Line a baking sheet with parchment paper for easy cleanup.
Scoop and Mix: Once the potatoes are cool enough to handle, cut them in half and scoop out the insides. Mix the fluffy insides with butter, sour cream, milk, garlic powder, onion powder, salt, pepper, broccoli, and half the cheese.
Assemble the Dish: Spoon the mixture back into the potato skins. Sprinkle the tops with the remaining cheese.
Cook to Perfection: Bake for 15–20 more minutes, until the cheese is melted and bubbly and the tops are golden.
Finishing Touches: Garnish with a sprinkle of green onions or extra cheese, if desired.
Serve and Enjoy: Serve warm, straight from the oven—perfect as a hearty side or a comforting main.
Nutrition Facts:
Servings: 4
Calories per serving: ~320
Note: Nutrition info may vary slightly depending on ingredients used.
Preparation Time
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
How to Serve Cheesy Broccoli Twice-Baked Potatoes
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Pair with a crisp side salad for a well-rounded meal.
- Serve alongside grilled chicken or steak for an extra hearty dinner.
- Add a dollop of sour cream and a sprinkle of chives for garnish.
- Make it a vegetarian main with a side of roasted veggies or soup.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Choose large, evenly-sized potatoes for the best stuffing-to-skin ratio.
- Don’t overcook the broccoli—you want it tender, not mushy.
- Use sharp cheddar for more flavor with less cheese.
- Let the potatoes cool slightly before scooping—they’re hot!
- You can freeze stuffed potatoes before the second bake.
- Add a protein like chopped bacon or shredded chicken for extra filling.
- Use Greek yogurt instead of sour cream for a lighter version.
- Try Monterey Jack, mozzarella, or pepper jack for different cheese vibes.
- Brush the potato skins with a little oil for extra crispiness.
- Use a cookie scoop to neatly stuff the filling back into the skins.
FAQ’s
1. Can I use different cheese?
Absolutely! Any good melting cheese like mozzarella, Monterey Jack, or gouda will work beautifully.
2. Can I make these ahead of time?
Yes! Stuff them and store in the fridge up to a day ahead. Just bake before serving.
3. Can I freeze twice-baked potatoes?
You sure can. Wrap them individually and freeze. Thaw and bake when ready.
4. Do I have to use sour cream?
Not at all—Greek yogurt or even cream cheese works great too.
5. What potatoes are best?
Russets are ideal because they’re sturdy and starchy, perfect for stuffing.
6. How do I reheat leftovers?
Bake in the oven at 350°F until warmed through, or microwave for a quick fix.
7. Can I add meat?
Totally! Crumbled bacon, cooked sausage, or shredded chicken all work.
8. Are they gluten-free?
Yes, as long as all your ingredients are certified gluten-free.
9. How do I steam broccoli without a steamer?
Microwave it with a splash of water in a covered bowl for 2–3 minutes.
10. Can I use frozen broccoli?
Yes, just thaw and drain it well before mixing it in.
Conclusion
And there you have it—Cheesy Broccoli Twice-Baked Potatoes that are creamy, cheesy, and just the right amount of indulgent. Whether you’re making them as a side or letting them shine as the main event, these cozy stuffed potatoes deliver comfort and flavor in every bite. Go ahead, dig in and savor the goodness. You earned it!
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Cheesy Broccoli Twice-Baked Potatoes
- Prep Time: 20min
- Cook Time: 1hr20min
- Total Time: 1hr40min
- Yield: 8servings
- Category: SideDish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesy Broccoli Twice-Baked Potatoes are the ultimate comfort food, combining fluffy mashed potatoes with steamed broccoli and melted cheddar cheese. Perfect as a hearty side dish or a satisfying vegetarian main course, they’re a crowd-pleaser for any occasion.
Ingredients
– 4 large russet potatoes
– 1 1/2 cups broccoli florets, steamed and chopped
– 1 1/2 cups shredded sharp cheddar cheese, divided
– 1/2 cup sour cream
– 1/4 cup milk
– 2 tablespoons unsalted butter
– 1/2 teaspoon garlic powder
– Salt and freshly ground black pepper, to taste
– Chopped chives or green onions, for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C). Scrub the potatoes clean, pierce them with a fork, and place them on a baking sheet. Bake for 50–60 minutes, or until tender.
2. While the potatoes are baking, steam the broccoli florets until tender, then chop them into small pieces.
3. Once the potatoes are cool enough to handle, slice each one in half lengthwise and scoop out the flesh into a large bowl, leaving a thin shell.
4. Add the butter, sour cream, milk, garlic powder, salt, and pepper to the potato flesh. Mash until smooth and creamy.
5. Stir in the chopped broccoli and 1 cup of the shredded cheddar cheese until well combined.
6. Spoon the mixture back into the potato shells, mounding it slightly. Sprinkle the remaining ½ cup of cheddar cheese on top.
7. Return the stuffed potatoes to the oven and bake for an additional 15–20 minutes, or until the cheese is melted and the tops are golden brown.
8. Garnish with chopped chives or green onions, if desired, and serve warm.
Notes
– For a crispier skin, rub the potatoes with olive oil and a sprinkle of salt before the initial baking.
– These potatoes can be prepared ahead of time and refrigerated before the second bake. Allow extra baking time if cooking from cold.
– Feel free to add cooked bacon bits or swap in different cheeses like mozzarella or Monterey Jack for variation.
Nutrition
- Serving Size: 1potato
- Calories: 250kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg