Here’s a cozy, comforting recipe for Broccoli and Cheddar Twice-Baked Potatoes — crispy potato skins filled with fluffy mashed potato, melty cheddar, and tender broccoli. They’re perfect as a hearty side or even a vegetarian main!
🥔🧀 Broccoli and Cheddar Twice-Baked Potatoes
Ingredients:
-
4 large russet potatoes
-
1 cup cooked broccoli, finely chopped
-
1 cup shredded sharp cheddar cheese (plus extra for topping)
-
1/3 cup sour cream or plain Greek yogurt
-
2 tbsp butter
-
1/4 cup milk (as needed for creaminess)
-
1/4 tsp garlic powder
-
Salt and pepper to taste
-
Optional: chives, green onions, or crumbled bacon for garnish
👩🍳 Instructions:
-
Bake the potatoes:
-
Preheat oven to 400°F (200°C).
-
Scrub potatoes, prick with a fork, and bake directly on the oven rack for 45–60 minutes, or until fork-tender.
-
Let cool slightly.
-
-
Cook the broccoli:
-
While potatoes bake, steam or boil broccoli until tender (about 3–4 minutes).
-
Drain and chop finely.
-
-
Scoop and mash:
-
Cut each potato in half lengthwise and scoop out the flesh into a bowl, leaving a thin layer inside the skins.
-
Add butter, sour cream, milk, garlic powder, salt, and pepper. Mash until smooth and creamy.
-
Fold in chopped broccoli and cheddar cheese.
-
-
Stuff and bake again:
-
Spoon the filling back into the potato skins.
-
Sprinkle extra cheese on top.
-
Bake at 375°F (190°C) for 15–20 minutes, until hot and the tops are golden and melty.
-
-
Garnish and serve:
-
Top with chopped chives, green onions, or optional bacon. Serve warm.
-
✅ Tips & Variations:
-
Use Greek yogurt instead of sour cream for extra protein.
-
Add a little Dijon mustard for tang.
-
Swap broccoli for spinach, kale, or cauliflower if desired.
Would you like a vegan, air fryer, or low-carb sweet potato version of this recipe?