Welcome to your new favorite comfort food: Cheesy Broccoli Twice-Baked Potatoes! Imagine creamy, fluffy potato filling blended with bright green broccoli, sharp cheddar, and a hint of garlic, all nestled inside a crispy baked potato shell. This dish is truly a crowd-pleaser, boasting the kind of flavor-packed wholesomeness that makes everyone around the table ask for seconds. Whether you’re seeking a satisfying side, a vegetarian main, or just an excuse to enjoy more cheese and potatoes, this recipe delivers maximum coziness and color with minimal fuss.
Ingredients You’ll Need
What makes Cheesy Broccoli Twice-Baked Potatoes so irresistible is how the simplest ingredients come together to create layers of flavor and texture. Each element is essential; from the hearty potatoes to the creamy cheese and bursts of vibrant broccoli, you’ll be amazed at how every bite sings.
- 4 large russet potatoes: Their sturdy skins create the perfect “boat” while their fluffy interiors mash up beautifully.
- 1 tablespoon olive oil: Rubbing the potatoes gives them irresistibly crisp skins.
- 1 cup broccoli florets, steamed and finely chopped: For pops of color, nutrition, and a fresh, earthy bite.
- 1 cup shredded cheddar cheese: The star of the show, lending gooey richness and sharp tang.
- ¼ cup sour cream: Brings a tangy creaminess that bonds all the flavors together.
- ¼ cup milk: Softens the mash and makes it delightfully smooth.
- 2 tablespoons unsalted butter: Adds luxurious silkiness and depth.
- 2 green onions, sliced: For a fresh, zippy lift and pretty flecks of green.
- ½ teaspoon garlic powder: The perfect way to punch up savory flavor without fuss.
- Salt and black pepper to taste: These basics make your finished potatoes sing.
- Extra shredded cheese and green onions for topping: Because you can never have too much melty cheese or fresh color.
How to Make Cheesy Broccoli Twice-Baked Potatoes
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F. Give your russet potatoes a good scrub, then rub them all over with olive oil and pierce each several times with a fork—this helps release steam as they bake. Place the potatoes directly on the oven rack for the crispiest skin, and let them bake for 50 to 60 minutes until they yield easily to a fork.
Step 2: Prepare the Broccoli
While the potatoes are baking away, it’s the perfect time to steam your broccoli florets until they’re just tender. You want them bright green, not mushy. Once cooked, chop the broccoli finely so it folds seamlessly into your creamy potato filling.
Step 3: Hollow and Mash
Once the baked potatoes are cool enough to handle (but still warm!), slice each in half lengthwise. Gently scoop out most of the flesh into a mixing bowl, leaving just a slim layer inside the skins—this keeps your potato “shells” sturdy. Mash the scooped potato with butter, sour cream, milk, garlic powder, plus plenty of salt and pepper until it’s fluffy and luscious.
Step 4: Mix in Cheesy Goodness
Now the magic happens! Gently fold in the chopped broccoli, shredded cheddar cheese, and green onions. Each spoonful should be studded with green and oozing with cheese. Taste for seasoning—you want every bite of Cheesy Broccoli Twice-Baked Potatoes to be full of flavor.
Step 5: Fill and Bake Again
Heap the cheesy, broccoli-packed mixture generously back into the potato shells. Don’t forget to sprinkle the tops with extra cheese for that iconic bubbly crust. Place them on a baking sheet and return to the oven at 375°F for 15 to 20 minutes, until piping hot and the tops are golden and irresistible.
Step 6: Add Finishing Touches
Just before serving, top with more sliced green onions for a final burst of freshness and a pop of color. Now, your Cheesy Broccoli Twice-Baked Potatoes are ready to wow!
How to Serve Cheesy Broccoli Twice-Baked Potatoes
Garnishes
A sprinkle of extra sharp cheddar and a shower of bright green onions give your Cheesy Broccoli Twice-Baked Potatoes a burst of color and savoriness. Try a dollop of sour cream or even a dusting of smoked paprika for a little flair!
Side Dishes
These potatoes shine beside simple salads, grilled vegetables, or roasted chicken. If serving as a vegetarian main, pair with a big crunchy slaw or a lemony kale salad—a bright contrast to the cheesy comfort.
Creative Ways to Present
Go beyond the basics by serving mini versions for appetizers at gatherings, or stuff smaller potatoes for a kid-friendly meal. Arrange the potatoes on a rustic wooden board, garnish with colorful herbs, and watch them disappear at your next potluck!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Cheesy Broccoli Twice-Baked Potatoes (a rare but happy occasion), store them cooled in an airtight container in the refrigerator. They’ll stay tasty for up to three days, making for easy lunches or quick sides.
Freezing
To freeze, let your stuffed potatoes cool completely, then wrap them individually in plastic wrap and foil. Pop them in a freezer-safe bag—they’ll keep for up to two months. When you’re ready for comfort, just bake from frozen until hot and bubbling.
Reheating
For best results, reheat the potatoes in a 350°F oven until warmed through and the cheese is bubbly again. If you’re in a hurry, a quick zap in the microwave does the trick—just don’t skip the final sprinkle of fresh green onions!
FAQs
Can I use a different cheese?
Absolutely! While cheddar is classic for Cheesy Broccoli Twice-Baked Potatoes, feel free to try Monterey Jack, Gouda, or a blend. Just choose a cheese that melts well and brings flavor.
Can I make these ahead of time?
Yes! You can prepare the potatoes up to the final bake, cover, and refrigerate. When you’re ready, just add the extra cheese on top and bake until hot and melty.
What’s the best way to steam broccoli?
A simple steam basket over simmering water will have broccoli florets ready in about five minutes. You want them tender but still with bite and color—they’ll cook a little more during baking.
How do I make these lighter?
For a lighter version of Cheesy Broccoli Twice-Baked Potatoes, substitute Greek yogurt for sour cream and use reduced-fat cheese or less butter. They’ll still be every bit as satisfying!
What can I add for extra flavor?
Try crumbled cooked bacon, a pinch of smoked paprika, or even a handful of chopped roasted red peppers for a fun twist on the classic version.
Final Thoughts
Few things say “home” quite like a tray of fresh-from-the-oven Cheesy Broccoli Twice-Baked Potatoes. They’re warm, creamy, and packed with everything we love about comfort food. Whether you serve them for a cozy family dinner or bring them along to share with friends, I can’t wait for you to discover just how irresistible this recipe is!
Print
Cheesy Broccoli Twice-Baked Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 potato halves (4 servings)
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesy Broccoli Twice-Baked Potatoes are a delicious twist on classic twice-baked potatoes, packed with creamy mashed potatoes, broccoli, cheddar cheese, and green onions. Perfect as a side dish or a vegetarian main course.
Ingredients
Potatoes:
- 4 large russet potatoes
- 1 tablespoon olive oil
Filling:
- 1 cup broccoli florets, steamed and finely chopped
- 1 cup shredded cheddar cheese
- ¼ cup sour cream
- ¼ cup milk
- 2 tablespoons unsalted butter
- 2 green onions, sliced
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Extra shredded cheese and green onions for topping
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Bake potatoes: Scrub the potatoes, rub with olive oil, and bake for 50–60 minutes until fork-tender. Let cool slightly.
- Prepare filling: Steam broccoli, chop finely. Scoop out potato flesh, leaving a thin layer inside skins. Mash with sour cream, milk, butter, garlic powder, salt, and pepper. Fold in broccoli, cheddar, and green onions.
- Refill potatoes: Spoon mixture into potato shells. Top with cheese and bake for 15–20 minutes until golden and bubbly.
- Serve: Garnish with green onions and enjoy!
Notes
- You can add crumbled cooked bacon or use Greek yogurt for a lighter version.
- These potatoes pair well with a salad for a complete meal.
Nutrition
- Serving Size: 2 halves
- Calories: 310
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 35 mg
