If you’re craving a comforting dish that combines creamy textures, cheesy goodness, and a vibrant punch of green veggies, this Cheesy Broccoli Twice-Baked Potatoes Recipe is an absolute winner. It takes classic baked potatoes to a whole new level by stuffing them with buttery mashed potato mix enriched with tender broccoli florets and sharp cheddar cheese. Perfect as a hearty side or a stand-alone meal, this recipe is simple enough to become a family favorite but impressive enough to serve when guests come over. Let’s dive in and make this delightful dish together!
Ingredients You’ll Need
The magic behind this Cheesy Broccoli Twice-Baked Potatoes Recipe lies in its straightforward and wholesome ingredients. Each item plays a role in delivering creamy, cheesy, and slightly crisp bites that will keep you coming back for more.
- Russet potatoes: These large, starchy potatoes are perfect for baking and holding their shape when scooped out.
- Chopped broccoli florets: Fresh or thawed frozen broccoli adds a lovely color and nutritious crunch.
- Sour cream: Adds tanginess and richness to the mashed potato filling.
- Unsalted butter: Creates a luscious, creamy texture and enhances flavor without overpowering.
- Sharp cheddar cheese: Divided between the filling and topping, providing that irresistible melty, tangy taste.
- Milk: Used to smooth the mashed potatoes to creamy perfection.
- Garlic powder: Imparts warm, savory notes that complement the potato and broccoli beautifully.
- Salt and pepper: Essential seasonings to balance and elevate the overall flavor.
- Optional garnishes: Chopped green onions or parsley for a bright, fresh finish.
How to Make Cheesy Broccoli Twice-Baked Potatoes Recipe
Step 1: Bake the Potatoes
Begin by preheating your oven to 400°F (200°C). Scrub those russet potatoes clean and poke them a few times with a fork to let steam escape. Pop them directly on the oven rack and let them bake for about 45 to 60 minutes until they’re tender enough that a fork slides in effortlessly. This step is crucial because well-baked potatoes make a creamy interior when scooped out.
Step 2: Cook the Broccoli
While the potatoes are baking, steam your chopped broccoli florets for 3 to 4 minutes until they’re just tender but still vibrant green. Overcooking will mush them, while undercooking makes them too crunchy for this smooth filling. Set them aside to cool slightly.
Step 3: Scoop Out the Centers
Once the potatoes have cooled just enough to handle, cut each in half lengthwise. Carefully scoop out the soft inside into a large bowl, leaving a thin layer of potato to keep the shell sturdy. This shell will be your edible bowl for the delicious filling.
Step 4: Make the Filling
Into the bowl with potato, add sour cream, butter, garlic powder, salt, pepper, and a splash of milk. Mash everything together until it’s silky and creamy. Then fold in the steamed broccoli and 3/4 cup of sharp cheddar cheese. If the mixture feels too thick, add a bit more milk. This filling is what transforms ordinary potatoes into a flavorful, gooey delight.
Step 5: Stuff and Bake Again
Spoon the cheesy broccoli filling back into the potato skins, packing it generously. Sprinkle the remaining 1/4 cup of cheddar cheese on top for that irresistible melty crust. Return the stuffed potatoes to a baking sheet and bake at 375°F (190°C) for 15 to 20 minutes until the cheese is bubbly and starting to turn golden brown.
Step 6: Garnish and Serve
Finish your dish with a sprinkle of chopped green onions or parsley. These fresh garnishes add a beautiful burst of color and a subtle brightness that contrasts wonderfully with the richness of the potatoes. Serve warm and watch everyone swoon!
How to Serve Cheesy Broccoli Twice-Baked Potatoes Recipe
Garnishes
Adding chopped green onions or fresh parsley is a simple but effective way to bring freshness and a pop of color to your Cheesy Broccoli Twice-Baked Potatoes Recipe. You might also consider a light drizzle of sour cream or a pinch of smoked paprika to kick things up a notch visually and flavor-wise.
Side Dishes
These twice-baked potatoes are a versatile side that pairs beautifully with BBQ ribs, grilled chicken, or even a crisp salad. For a vegetarian-friendly meal, serve alongside sautéed mushrooms or a fresh tomato salad to complement the cheesy broccoli flavors without overwhelming them.
Creative Ways to Present
If you want to impress guests, try serving these stuffed potatoes in small, individual ramekins or on a rustic wooden board with a garnish of microgreens. You can also turn this dish into a fun appetizer by scooping the filling into mini baked potato boats or hollowed-out sweet peppers for single bites bursting with cheesy broccoli goodness.
Make Ahead and Storage
Storing Leftovers
Your leftover Cheesy Broccoli Twice-Baked Potatoes Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To keep the best texture, try not to stack them too tightly so the cheesy tops don’t get too soggy before reheating.
Freezing
You can freeze these potatoes after their second bake. Wrap each potato individually in plastic wrap and then aluminum foil to prevent freezer burn, and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge before reheating to maintain the best quality.
Reheating
To reheat, place the potatoes on a baking sheet and bake in a 350°F (175°C) oven for 15 to 20 minutes until warmed through and cheese has re-melted. Avoid microwaving if possible, as it may make the potato soggy instead of keeping that delightful crispy edge.
FAQs
Can I use frozen broccoli for this recipe?
Absolutely! Just be sure to thaw and drain the broccoli well before steaming it briefly so it’s not too watery. This helps maintain the creamy texture of the filling without sogginess.
What type of cheese works best in this Cheesy Broccoli Twice-Baked Potatoes Recipe?
Sharp cheddar is ideal because it melts beautifully and adds a punch of flavor. You could experiment with a mix of cheddar and Monterey Jack for a milder taste or add some Parmesan for a nutty twist.
Is it necessary to bake the potatoes twice?
Yes, the first bake cooks the potatoes through, and the second bake melts the cheese and crisps the tops. This two-step process creates that perfect contrast between fluffy filling and a golden cheesy crust.
Can I make these potatoes vegan?
Definitely! Substitute butter and sour cream with plant-based alternatives, and use a dairy-free cheese that melts well. The flavor will change slightly but still be hearty and delicious.
How do I know when the potatoes are done baking the first time?
They’re ready when a fork easily pierces through the potato with no resistance. If the potatoes still feel firm, give them additional time in the oven before moving on to scooping out the insides.
Final Thoughts
This Cheesy Broccoli Twice-Baked Potatoes Recipe is truly a cozy, flavorful hug on a plate that’s easy enough to whip up any night but special enough to be a star at your dinner table. The combination of sharp cheddar, creamy potato, and vibrant broccoli offers a perfect balance of textures and tastes you’ll want to make again and again. So go ahead, grab those russet potatoes, and treat yourself and your loved ones to this fantastic dish—you won’t regret it!
Print
Cheesy Broccoli Twice-Baked Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesy Broccoli Twice-Baked Potatoes are a comforting and delicious side dish featuring fluffy russet potatoes filled with a creamy mixture of sour cream, butter, steamed broccoli, and sharp cheddar cheese. Baked to golden perfection, they make a perfect hearty addition to any meal.
Ingredients
Potatoes
- 4 large russet potatoes
Broccoli
- 1 1/2 cups chopped broccoli florets (fresh or frozen and thawed)
Filling
- 1/2 cup sour cream
- 4 tbsp unsalted butter
- 1 cup shredded sharp cheddar cheese (divided into 3/4 cup and 1/4 cup)
- 1/4 cup milk (more if needed)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Optional Garnish
- Chopped green onions or parsley
Instructions
- Bake the Potatoes: Preheat the oven to 400°F (200°C). Scrub the russet potatoes and pierce each several times with a fork. Place them directly on the oven rack and bake for 45 to 60 minutes until they are fork-tender. Remove the potatoes and allow them to cool slightly so they can be handled safely.
- Cook the Broccoli: While the potatoes bake, steam the chopped broccoli florets for 3 to 4 minutes until they are just tender but still bright green. Remove from heat and set aside to cool slightly.
- Scoop Out the Centers: Once the potatoes are cool enough to handle, slice each one in half lengthwise. Using a spoon, carefully scoop out the potato flesh into a large mixing bowl, leaving a thin layer of potato attached to the skin to keep the potato shells intact.
- Make the Filling: To the bowl with the scooped-out potato, add sour cream, unsalted butter, garlic powder, salt, pepper, and 1/4 cup of milk. Mash everything together until the mixture is smooth and creamy. Fold in the steamed broccoli and 3/4 cup of shredded sharp cheddar cheese. Add more milk if needed to achieve a smooth texture.
- Stuff and Bake Again: Spoon the creamy potato and broccoli filling evenly back into the potato shells. Sprinkle the remaining 1/4 cup of cheddar cheese over the tops. Place the stuffed potatoes on a baking sheet and bake at 375°F (190°C) for 15 to 20 minutes, or until the cheese is melted and golden and the potatoes are heated through.
- Garnish and Serve: Remove the twice-baked potatoes from the oven and sprinkle with chopped green onions or parsley if desired. Serve warm and enjoy this cheesy, comforting side dish.
Notes
- For best results, use large russet potatoes as their starchy texture yields the fluffiest filling.
- You can substitute frozen broccoli with fresh, just be sure to steam it adequately.
- Add extra milk a tablespoon at a time if the filling feels too thick or dry after mashing.
- This recipe can be prepared ahead of time; assemble the filling and stuff potatoes, then refrigerate and bake when ready to serve.
- For a spicier twist, add a pinch of smoked paprika or red pepper flakes to the filling.
