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
Scale
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
