Broccoli and Cheddar Twice-Baked Potatoes

Broccoli and Cheddar Twice-Baked Potatoes: A Comforting Side Dish with a Twist

Elevate Your Potato Game with This Delicious Recipe

Twice-baked potatoes are a classic comfort food that never goes out of style. But why not take this beloved dish to the next level by adding the goodness of broccoli and the irresistible flavor of cheddar cheese? These Broccoli and Cheddar Twice-Baked Potatoes are the perfect side dish to complement any meal. Creamy, cheesy, and packed with the wholesome goodness of broccoli, they’re sure to become a family favorite. Let’s dive into this recipe and create this comforting delight.


For the Twice-Baked Potatoes:

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste

For the Filling:

  • 2 cups steamed broccoli florets, chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter, softened
  • 2 cloves garlic, minced
  • 1/4 cup chopped green onions (optional, for garnish)
  • Salt and black pepper, to taste


1. Bake the Potatoes:

  • Preheat your oven to 375°F (190°C).
  • Scrub the potatoes clean and pat them dry with paper towels.
  • Rub each potato with olive oil, sprinkle with salt and black pepper, and pierce them a few times with a fork.
  • Place the potatoes directly on the oven rack or on a baking sheet lined with foil. Bake for approximately 45-60 minutes or until they’re tender when pierced with a fork.

2. Prepare the Filling:

  • While the potatoes are baking, steam the broccoli florets until they’re tender. You can do this using a steamer basket or by microwaving them with a bit of water.
  • In a mixing bowl, combine the chopped steamed broccoli, shredded cheddar cheese, sour cream, softened butter, minced garlic, and chopped green onions (if using). Mix everything together until well combined. Season with salt and black pepper to taste.

3. Hollow Out the Potatoes:

  • Once the baked potatoes are cool enough to handle but still warm, carefully slice off the top portion of each potato lengthwise.
  • Use a spoon to scoop out the insides of the potatoes, leaving a thin layer of potato attached to the skin. Transfer the scooped-out potato flesh to the bowl with the broccoli and cheese mixture.

4. Mash and Mix:

  • Mash the potato flesh with the broccoli and cheese mixture until everything is well combined and you have a creamy, cheesy filling.

5. Refill the Potato Skins:

  • Carefully spoon the broccoli and cheddar filling back into the hollowed-out potato skins, ensuring they are generously filled.

6. Bake Again:

  • Return the filled potato skins to the oven and bake for an additional 10-15 minutes, or until the tops are lightly golden and the filling is heated through.

7. Garnish and Serve:

  • Once out of the oven, garnish your Broccoli and Cheddar Twice-Baked Potatoes with some extra chopped green onions, if desired.

8. Enjoy:

  • Serve these delightful potatoes as a side dish or even as a main course. They’re best enjoyed hot and fresh from the oven.

Tips and Variations:

Customizing Your Broccoli and Cheddar Twice-Baked Potatoes


  • To speed up the baking process, you can microwave the potatoes for 5-7 minutes before placing them in the oven. This will help ensure they cook evenly and become tender more quickly.
  • Feel free to customize the seasonings in the filling. Add a pinch of cayenne pepper or paprika for a hint of heat, or sprinkle some fresh herbs like chives or parsley for extra freshness.


  • If you’re a fan of protein, consider adding cooked and crumbled bacon bits to the filling for a smoky, savory twist.
  • For a touch of elegance, sprinkle some grated Parmesan or Gruyère cheese on top of the potatoes before their final bake.


  • These Broccoli and Cheddar Twice-Baked Potatoes are a canvas for creativity. You can experiment with different cheese varieties or add other vegetables like sautéed mushrooms or roasted red peppers to the filling.


  • Any leftover twice-baked potatoes can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in the oven or microwave for a quick and delicious meal.

Cook’s Note:

  • The beauty of these Broccoli and Cheddar Twice-Baked Potatoes lies in their simplicity and versatility. Whether served as a side dish for a holiday feast or a comforting weeknight dinner, they are sure to satisfy your cravings for creamy, cheesy goodness with a healthy dose of broccoli. Enjoy the delightful combination of flavors and textures in every bite!

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