Broccoli and Cheddar Twice-Baked Potatoes

Broccoli and Cheddar Twice-Baked Potatoes are a delectable fusion of comfort food and nutritious ingredients, creating a dish that’s both satisfying and relatively healthy. This recipe starts with selecting the perfect baking potatoes, which are known for their starchy content and ability to hold their shape when baked. Each potato is carefully washed, dried, and then pricked with a fork to allow steam to escape during the initial baking.

Once baked to a soft yet firm consistency, the potatoes are allowed to cool slightly. The next step involves slicing each potato lengthwise and scooping out the fluffy insides, leaving a thin layer of potato within the skin to maintain its structure. This potato flesh is then mashed and becomes the base for the rich filling.

To the mashed potato, a generous amount of sharp cheddar cheese is added, providing a creamy texture and a bold, tangy flavor. Steamed broccoli florets, cut into small pieces, are then mixed in, introducing a pop of color and a burst of nutritious goodness. The broccoli not only complements the cheese with its earthy flavor but also adds a nice textural contrast with its slight crunch.

For added richness and moisture, a dollop of sour cream or Greek yogurt is stirred into the mixture, along with a touch of butter. Seasonings like salt, pepper, and a hint of garlic powder are also incorporated, enhancing the flavors and bringing the mixture to life. Some recipes also include a sprinkle of crispy bacon bits for an extra layer of flavor and texture.

This creamy, cheesy mixture is then spooned back into the potato skins, which have been resting patiently. Each potato half is heaped with the filling, creating a mound that’s ready for the second baking. The potatoes are placed back into the oven and baked until the tops are lightly golden and the cheese is bubbling.

The final result is a harmonious blend of creamy, cheesy mashed potato with the tender bite of broccoli, all encased in a crispy potato skin. The twice-baked potatoes are often garnished with additional cheese, a sprinkle of chives or green onions, and a light dusting of paprika for color. When served, they offer a comforting warmth, with the rich, gooey cheese and the soft, flavorful filling contrasting beautifully with the crisp outer skin. This dish serves as an excellent side or even a main course, satisfying both the craving for something indulgent and the need for wholesome ingredients.


twelve (about half of a 1.5lb bag)
small potatoes
a quarter cup
milk or cream
half tsp. tea
a quarter tsp. tea
Garlic powder
half cup
Steamed broccoli, chopped
3/4 cup
Grated cheddar cheese


Stage one
Putting potatoes on baking sheet and baking at 400°F for 30 min Let cool until you can deal with them (I put them in the ice chest to accelerate this step!)

Stage two
Cut the potatoes the long way and utilizing a spoon scoop out the tissue, making a point to leave sufficient tissue around the skin so they are sufficiently durable to stuff them into.

Stage three
Utilizing a fork, pound the potato tissue. Add the milk, salt and garlic powder and pound until rich.
Stage four
Mix in the broccoli and ½ cup of cheddar. Utilizing a spoon, fill the potato shells with the combination.

Stage five
Sprinkle with a quarter cup of cheddar and heat at 400°F for 10 minutes, until the cheddar has begun to brown. Serve right away.

Enjoy !

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