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
Scale
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
