Creamy, cheesy, and packed with cozy flavor
Broccoli and Cheddar Twice-Baked Potatoes are the ultimate comfort-food side dish. Fluffy baked potatoes are mashed with sharp cheddar, tender broccoli, and creamy butter, then baked again until golden and irresistible. They’re perfect for weeknight dinners, holidays, or anytime you want something hearty and satisfying.
Ingredients
4 large russet potatoes
1½ cups broccoli florets, finely chopped
1½ cups shredded sharp cheddar cheese
4 tablespoons butter, softened
½ cup milk or sour cream
½ teaspoon salt
½ teaspoon black pepper
Optional: chopped green onions or extra cheese for topping
Instructions
Preheat your oven to 400°F (205°C). Scrub the potatoes clean, pat them dry, and prick each one several times with a fork. Place them directly on the oven rack and bake for 50–60 minutes, or until the skins are crisp and the insides are completely tender.
While the potatoes bake, steam or microwave the broccoli until just tender. Drain well and chop finely so it blends smoothly into the filling. Set aside.
Remove the potatoes from the oven and allow them to cool just enough to handle. Slice each potato in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin layer of potato inside the skins to help them hold their shape. Place the empty skins on a baking sheet.
Add butter, milk or sour cream, salt, and black pepper to the potato flesh. Mash until smooth and creamy. Stir in the chopped broccoli and shredded cheddar cheese, mixing until well combined.
Spoon the filling back into the potato skins, mounding it slightly. Sprinkle extra cheese on top if desired.
Return the potatoes to the oven and bake for 15–20 minutes, or until heated through and lightly golden on top.
Remove from the oven and let rest for a few minutes before serving. Garnish with green onions if desired and serve hot.
Tips
Chop the broccoli very small for the best texture.
Use sharp cheddar for the most flavor.
These can be assembled ahead and baked just before serving.
