Twice Baked Potatoes with Broccoli and Cheddar
These hearty twice baked potatoes combine the comfort of fluffy baked potatoes with the goodness of fresh broccoli and the indulgence of melted cheddar cheese. Perfect as a side dish or a satisfying main course, this recipe elevates the humble potato to spectacular heights.
Easy Twice Baked Potatoes with Broccoli and Cheddar Recipe
There’s something magical about the combination of potatoes, broccoli, and cheese that creates an irresistible comfort food experience. Twice Baked Potatoes with Broccoli and Cheddar offer that perfect balance of wholesome ingredients transformed into something truly special. This classic dish has roots in American home cooking, where resourceful cooks would repurpose leftover baked potatoes into something new and exciting. Today, these twice baked potatoes have become a beloved staple on dinner tables across the country, especially during the fall and winter months when we all crave warming, satisfying dishes.
THIS RECIPE:
- Transforms ordinary russet potatoes into extraordinary loaded delights
- Combines fresh broccoli florets with sharp cheddar for perfect flavor balance
- Features a creamy, cheesy potato filling that’s irresistibly delicious
- Requires simple ingredients but delivers restaurant-quality results
| Recipe Details | |
|---|---|
| Prep Time: | 20 minutes |
| Cook Time: | 1 hour 15 minutes |
| Total Time: | 1 hour 35 minutes |
| Servings: | 4 main dishes or 8 sides |
| Yield: | 8 potato halves |
The beauty of this Twice Baked Potatoes with Broccoli and Cheddar recipe lies in its remarkable versatility and crowd-pleasing nature. Even those who typically shy away from vegetables will be drawn to the cheesy goodness that envelops the tender broccoli. Perfect for weeknight dinners, Sunday family meals, or even special occasions, this dish delivers restaurant-quality results from your own kitchen with minimal effort.
Ingredients for Twice Baked Potatoes with Broccoli and Cheddar
The quality of ingredients you choose will significantly impact the flavor of your Twice Baked Potatoes with Broccoli and Cheddar. Since this recipe features relatively few components, it’s worth seeking out the best potatoes, freshest broccoli, and highest quality cheese you can find.
For the Potatoes:
- 4 large russet potatoes (about 10-12 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Filling:
- 3 tablespoons unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups broccoli florets, steamed until tender and chopped
- 2 cups sharp cheddar cheese, freshly grated (divided)
- 3 green onions, thinly sliced (divided)
- 4 strips of bacon, cooked and crumbled (optional)
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Potatoes | 4 large russet potatoes | Choose potatoes of similar size with firm, unblemished skin. Russets work best for their fluffy texture. |
| Broccoli | 2 cups florets | Select bright green heads with tight, compact florets. Fresh is best for flavor, but frozen will work in a pinch. |
| Cheese | 2 cups total | Use freshly grated sharp cheddar for best melting and flavor. Pre-shredded cheese contains anti-caking agents that affect texture. |
| Dairy | 1/2 cup sour cream, 1/4 cup milk | Full-fat varieties provide the richest flavor and creamiest texture. |
| Aromatics | 3 green onions | Look for bright, firm scallions with crisp green tops. |
How to Make Twice Baked Potatoes with Broccoli and Cheddar
Creating perfect Twice Baked Potatoes with Broccoli and Cheddar is a two-phase process: first baking the potatoes until tender, then filling them with a delicious mixture and baking again to golden perfection. While it takes some time, most of it is hands-off, allowing you to prepare other components of your meal while the potatoes work their magic in the oven.
Prepare the potatoes:
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes thoroughly and pat them dry.
- Pierce each potato several times with a fork to allow steam to escape.
- Rub the potatoes with olive oil and sprinkle with salt and pepper.
- Place directly on the oven rack (with a baking sheet on the rack below to catch drips).
- Bake for 45-60 minutes until the skin is crisp and the interior is completely tender when pierced.
Steam the broccoli:
- While the potatoes bake, prepare your broccoli florets.
- Steam them until just tender (about 3-4 minutes) – they should be bright green.
- Immediately transfer to an ice bath to stop cooking and preserve the color.
- Drain well and chop into small pieces.
Prepare the filling:
- Once the potatoes are cool enough to handle (but still warm), cut them in half lengthwise.
- Carefully scoop out the flesh into a large bowl, leaving about 1/4-inch of potato attached to the skin.
- Add the butter to the hot potato and mix until melted.
- Stir in sour cream, milk, garlic powder, onion powder, salt, and pepper.
- Mash until smooth but still with some texture.
- Fold in the chopped broccoli, 1 1/2 cups of cheddar cheese, and two-thirds of the green onions.
- If using bacon, fold in about three-quarters of it now.
Fill and bake again:
- Fill the potato skins with the mixture, mounding it slightly.
- Sprinkle the remaining cheese on top of each potato.
- Place the filled potatoes on a baking sheet.
- Return to the oven and bake for 15-20 minutes until the cheese is melted and the tops begin to brown.
- For extra browning, broil for 1-2 minutes at the end (watch carefully to prevent burning).
Serve:
- Remove from the oven and let cool for 5 minutes.
- Garnish with remaining green onions and bacon pieces (if using).
- Serve warm.
Tips for Making Twice Baked Potatoes with Broccoli and Cheddar
Pro tip: For the fluffiest potato filling, use a ricer instead of a potato masher. This creates a light, airy texture without overworking the starches.
- Choose potatoes of similar size to ensure even cooking times.
- Don’t skip the step of piercing your potatoes before baking – this prevents them from exploding in the oven.
- Allow the baked potatoes to cool slightly before handling, but work with them while they’re still warm for the best texture.
- The broccoli should be chopped into small pieces to distribute evenly throughout the filling.
| Technique | Recommendation |
|---|---|
| Potato Texture | For extra crispy skins, rub with olive oil and kosher salt before the first bake |
| Cheese Integration | Reserve 1/4 cup of cheese to mix in just before stuffing for pockets of melty cheese |
| Broccoli Cooking | Slightly undercook the broccoli as it will continue cooking during the second bake |
| Filling Consistency | If filling seems dry, add milk one tablespoon at a time until reaching desired creaminess |
When scooping out the potato flesh, leave a substantial enough wall (about 1/4 inch) to maintain the structural integrity of the skin. The potato skins should be sturdy enough to hold their shape when filled but not so thick that they’re difficult to eat.
Make-Ahead Instructions
Twice Baked Potatoes with Broccoli and Cheddar are perfect for meal prep and can be prepared in stages to suit your schedule:
Baked potatoes (up to 2 days ahead):
- Complete the first baking of the potatoes.
- Store whole, uncut baked potatoes in the refrigerator.
- When ready to proceed, warm them slightly in the microwave before cutting and scooping.
Complete preparation (up to 24 hours ahead):
- Follow all steps through filling the potato skins.
- Cover with plastic wrap and refrigerate.
- When ready to serve, remove from refrigerator 30 minutes before baking.
- Bake at 375°F for 25-30 minutes until heated through and golden on top.
Fully prepared (up to 3 days ahead):
- Completely prepare the twice baked potatoes through the second baking.
- Allow to cool completely, then refrigerate.
- Reheat in a 350°F oven for 15-20 minutes until heated through.
Storing Leftovers
Proper storage of leftover Twice Baked Potatoes with Broccoli and Cheddar ensures they remain delicious for several days:
- Allow potatoes to cool completely before storing.
- Place in an airtight container or wrap individually in aluminum foil.
- Refrigerate for up to 4 days.
- For best results when reheating, allow potatoes to come to room temperature for 15 minutes.
- Reheat in a 350°F oven for 15-20 minutes until heated through.
- Alternatively, microwave on medium power in 1-minute increments until warm throughout.
Pro tip: Add a small pat of butter on top of each potato before reheating to restore moisture and richness.
Freezing Twice Baked Potatoes with Broccoli and Cheddar
These twice baked potatoes freeze beautifully, making them perfect for batch cooking:
- Complete the recipe through the second baking and allow potatoes to cool completely.
- Place potatoes on a baking sheet and freeze until solid (about 1-2 hours).
- Once frozen, wrap each potato individually in plastic wrap, then aluminum foil.
- Place in a freezer-safe bag, removing as much air as possible.
- Label with the date and freeze for up to 3 months.
To reheat from frozen:
- Thaw overnight in the refrigerator (preferred method).
- Unwrap and place on a baking sheet.
- Bake at 350°F for 20-25 minutes until heated through.
- If reheating from frozen without thawing, bake at 350°F for 35-40 minutes, covering with foil for the first half of baking to prevent excess browning.
Serving Suggestions
Twice Baked Potatoes with Broccoli and Cheddar are versatile enough to be served as a main dish or as a spectacular side:
As a main dish:
- Serve with a simple green salad dressed with vinaigrette
- Pair with roasted cherry tomatoes for bright acidity
- Add a dollop of extra sour cream on top for richness
As a side dish:
- Perfect alongside a grilled steak or roasted chicken
- Excellent with simple broiled fish like salmon or cod
- Lovely with a roasted vegetable medley
Beverage pairings:
- A medium-bodied red wine like Merlot or Pinot Noir
- A crisp amber ale or brown ale
- Sparkling water with lemon for a non-alcoholic option
For the most impressive presentation, place the twice baked potatoes on a large platter and garnish with additional fresh herbs like chives or parsley. Serve them while they’re still steaming hot with the cheese perfectly melted on top.
FAQ
Can I substitute sweet potatoes in this recipe?
Yes, you can use sweet potatoes instead of russet potatoes. The cooking time for the first bake may be slightly shorter, so check for tenderness after 40 minutes. The filling will be naturally sweeter, which pairs beautifully with the broccoli and cheddar.
Can I make these without dairy?
Absolutely! Substitute the butter with olive oil, the sour cream with dairy-free yogurt, and use your favorite plant-based cheese alternative. Nutritional yeast can also add cheesy flavor without dairy. The texture will be slightly different but still delicious.
How can I add more protein to make this a complete meal?
Besides the optional bacon, you can mix in diced cooked chicken, smoked turkey, or ham into the filling. For vegetarian options, black beans, chickpeas, or crumbled tempeh work wonderfully. Mix these into the filling before stuffing the potatoes.
My potatoes collapsed when I tried to scoop them. What happened?
This typically happens when the potato walls are left too thin. Make sure to leave about 1/4-inch of flesh attached to the skin, and work carefully with a spoon rather than a sharp-edged tool. If a potato does tear, you can “patch” it with a small piece of aluminum foil on the outside while baking the second time.
Can I use frozen broccoli instead of fresh?
Yes! Thaw the frozen broccoli and pat it dry before chopping and adding to your potato mixture. You won’t need to steam it first, as frozen broccoli is already blanched. Just make sure to drain it well to prevent excess moisture in your filling.
