If you’re craving a dish that feels both indulgent and comforting while slipping in a hit of veggie goodness, Cheesy Broccoli Twice-Baked Potatoes are here to be your new obsession. Imagine fluffy baked potatoes transformed into crispy, cheesy boats, loaded with creamy mashed filling, tender broccoli, melty cheddar, and just the right hint of garlicky depth. Whether you serve them up as a hearty vegetarian main or a crowd-pleasing side, these beauties have a magical way of disappearing fast from the dinner table. This recipe is perfect for those nights when you want something special that’s still effortless—each bite tastes like warm, cheesy comfort with an irresistible twist!
Ingredients You’ll Need
The best part about Cheesy Broccoli Twice-Baked Potatoes is how every ingredient works together to create the ultimate cozy dish. There’s nothing fancy here—just kitchen staples that deliver a knockout flavor and texture in every single forkful.
- Large russet potatoes: The classic choice for twice-baked potatoes thanks to their fluffy insides and sturdy skins that crisp up gorgeously.
- Olive oil: A good rub helps the skins bake up golden and flavorful (don’t skip this step for ultimate crunch!).
- Broccoli florets (finely chopped and steamed): Sneaks in bright green color and nutritious bite—make sure it’s steamed just right for perfect texture.
- Sour cream: Adds extraordinary creaminess to the potato filling with a pleasant tang that balances all the richness.
- Milk: Loosens up the mash, keeping it luscious and smooth—don’t be afraid to adjust for your ideal texture.
- Unsalted butter: The classic secret to that melt-in-your-mouth filling; it ties everything together.
- Garlic powder: Just a little creates irresistible savory depth in every bite without overpowering the other flavors.
- Salt and black pepper: Simple but essential seasonings to make all the other ingredients sing.
- Shredded cheddar cheese (divided): The star of the show! Melted inside and bubbly on top for the ultimate cheesy factor.
- Chopped green onions (optional): Adds a fresh, zippy finish and a pop of color for serving.
How to Make Cheesy Broccoli Twice-Baked Potatoes
Step 1: Bake the Potatoes
Begin by preheating your oven to 400°F (200°C). Give each large russet potato a good scrub, pierce a few times with a fork, and then massage with olive oil for that signature crisp skin. Arrange them right on the oven rack—no foil needed! Bake for 45 to 60 minutes until the potatoes yield easily to a fork. This first bake is all about developing that pillowy interior and golden-brown crust that makes Cheesy Broccoli Twice-Baked Potatoes so irresistible.
Step 2: Prepare the Filling
Once your potatoes are cool enough to handle (but still warm!), slice each in half lengthwise. Carefully scoop out the fluffy insides, leaving a thin border to keep the skins intact and sturdy. Mash the potato flesh in a large bowl with sour cream, milk, butter, garlic powder, salt, and black pepper, mixing until smooth and creamy. This is where your twice-baked potatoes start to come to life—season the filling boldly so every bite bursts with flavor!
Step 3: Add the Broccoli and Cheese
Fold in those vibrantly green steamed broccoli florets and three-quarters of your shredded cheddar cheese. The broccoli melts into the mash, bringing a gentle crunch and color, while the cheese adds that gooey, melty satisfaction everyone loves in Cheesy Broccoli Twice-Baked Potatoes. Stir to combine (resist the urge to eat it all out of the bowl!).
Step 4: Fill and Bake Again
Spoon the potato-broccoli filling back into the potato shells, mounding each one high for maximum satisfaction. Arrange the filled potatoes on a baking sheet and lavish them with the remaining cheddar cheese. Slide them back into the oven to bake for another 15 to 20 minutes, just until the cheese on top is melting, bubbling, and irresistibly golden. Your kitchen will smell absolutely heavenly!
Step 5: Garnish and Serve
As soon as they come out of the oven, finish your Cheesy Broccoli Twice-Baked Potatoes with a shower of sliced green onions for color and freshness—completely optional but highly recommended. Serve them hot and prepare yourself for big smiles at the table!
How to Serve Cheesy Broccoli Twice-Baked Potatoes
Garnishes
The classic garnish for Cheesy Broccoli Twice-Baked Potatoes is a sprinkle of fresh green onions, which brings a little pop of color and brightness to the plate. If you’re feeling adventurous, try a dusting of smoked paprika or a crumble of crispy bacon (for the non-vegetarians). Fresh chopped parsley or chives also work beautifully for an herbaceous lift.
Side Dishes
These twice-baked wonders are perfectly satisfying on their own, but they shine even brighter with simple sides. Pair them with a crisp green salad or roasted veggies for a balanced meal. If you’re serving a larger crowd, set them alongside grilled chicken, steak, or a big pot of chili for a hearty, family-style spread that everyone will love.
Creative Ways to Present
Presentation is where you can get playful! Arrange Cheesy Broccoli Twice-Baked Potatoes on a platter lined with fresh greens for a colorful buffet. For a party twist, slice each half in two for “potato boats” that are perfect finger food. Or serve them loaded with extra toppings in a “baked potato bar” so everyone can customize their own.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the potatoes cool completely before storing them in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 3 days. These make a fantastic grab-and-go lunch or quick weeknight side you’ll look forward to.
Freezing
Cheesy Broccoli Twice-Baked Potatoes also freeze incredibly well. After stuffing but before the second bake, wrap each potato tightly in foil or plastic wrap, then place in a freezer-safe bag. They’ll keep for up to 2 months. Just thaw in the fridge overnight before reheating and finishing in the oven.
Reheating
To reheat, place the refrigerated or thawed potatoes on a baking sheet and bake at 350°F (175°C) for about 15 to 20 minutes, or until heated through and the cheese is bubbly again. You can also microwave them for a couple of minutes if you’re in a hurry, but the oven keeps the skins crispier and the cheese melty.
FAQs
Can I make Cheesy Broccoli Twice-Baked Potatoes ahead of time?
Absolutely! Prepare the potatoes up to the filled, unbaked stage and store them covered in the fridge for up to 24 hours. When you’re ready to serve, just bake until bubbly and golden for a fresh-out-of-the-oven experience.
What are the best types of potatoes for this recipe?
Russet potatoes are ideal because their large size and fluffy flesh make for perfect twice-baked results. Yukon Golds can work in a pinch, but russets are unbeatable for that classic, tender filling and crisp skin.
Can I make these vegan or dairy-free?
Yes! Try swapping the sour cream and milk with plant-based alternatives, use a vegan butter substitute, and choose your favorite dairy-free shredded cheese. The filling will still be super creamy and flavorful.
What can I use instead of sour cream?
If you’re looking to lighten things up or don’t have sour cream, Greek yogurt is a fantastic alternative. It adds similar creaminess with a touch more protein and a tangy zip that pairs great with broccoli and cheese.
How do I steam broccoli perfectly for this recipe?
Chop the broccoli into small florets and steam them briefly—about 2 to 3 minutes—until bright green and just tender. You want the broccoli to hold up in the filling without getting mushy, adding a lovely texture and fresh flavor.
Final Thoughts
There’s just something irresistible about Cheesy Broccoli Twice-Baked Potatoes—they’re equal parts cozy, satisfying, and packed with personality. Whether you’re whipping them up for a weeknight dinner, meal prep, or a special occasion, this recipe is sure to become a go-to favorite. Give them a try and see how quickly they win over everyone at your table!
Print
Cheesy Broccoli Twice-Baked Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 halves
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesy Broccoli Twice-Baked Potatoes are a delicious twist on classic twice-baked potatoes, filled with a creamy broccoli cheddar mixture. Perfect as a side dish or even a main course for vegetarians.
Ingredients
Potatoes:
- 4 large russet potatoes
- 1 tablespoon olive oil
Filling:
- 1 cup broccoli florets (finely chopped and steamed)
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (divided)
- 2 tablespoons chopped green onions (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Bake the potatoes: Scrub the potatoes clean, pierce with a fork, rub with olive oil, and bake for 45–60 minutes until tender. Let cool slightly.
- Prepare the filling: Scoop out the insides of the potatoes into a bowl, leaving a thin layer. Mash with sour cream, milk, butter, garlic powder, salt, and pepper. Fold in broccoli and 3/4 cup cheese.
- Fill the potatoes: Spoon the mixture back into the potato skins, top with remaining cheese.
- Bake again: Bake filled potatoes for 15–20 minutes until heated through and cheese is melted. Garnish with green onions.
Notes
- These can be made ahead and refrigerated before the second bake.
- Add cooked crumbled bacon for extra flavor, or use Greek yogurt instead of sour cream for a lighter version.
Nutrition
- Serving Size: 1 potato half
- Calories: 230
- Sugar: 2g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
