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
Scale
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.
