Go Back
Twice-baked potatoes are a delightful culinary creation that has captured the hearts and appetites of many. The concept is simple yet satisfying: a baked potato is scooped out, mixed with savory ingredients, and then returned to the oven for a second baking. This method allows for a creamy, flavorful filling and a crispy exterior that is truly comforting. The versatility of twice-baked potatoes makes them an appealing choice for any occasion—whether it's a casual weeknight dinner, a festive family gathering, or an impressive dish for entertaining guests.

Broccoli Cheddar Twice Baked Potatoes

Discover the magic of twice-baked potatoes with our Cheesy Broccoli Bliss recipe! These deliciously creamy potatoes are packed with nutritious broccoli and sharp cheddar cheese, making them a comforting dish perfect for any occasion. The crispy outer skin and rich filling create a satisfying flavor experience. Whether you're hosting a dinner party or enjoying a cozy weeknight meal, these twice-baked potatoes are sure to impress your family and friends. Dive into the recipe and elevate your comfort food game!
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes

2 cups broccoli florets (fresh or frozen)

1 cup shredded sharp cheddar cheese

½ cup sour cream

¼ cup milk

2 tablespoons butter

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon salt (more to taste)

¼ teaspoon black pepper

¼ teaspoon smoked paprika (optional)

2 tablespoons chopped green onions (for garnish)

¼ cup grated Parmesan cheese (optional, for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Potatoes: Scrub the russet potatoes clean and pierce each potato several times with a fork. Place them directly on the oven rack and bake for about 45-60 minutes, or until they are fork-tender.

      Cook the Broccoli: In the meantime, steam or microwave the broccoli florets until tender. If microwaving, place them in a bowl with a little water, cover, and cook for about 3-4 minutes. Drain and chop into small pieces.

        Mix the Filling: Once the potatoes are done, remove them from the oven and allow them to cool for about 10 minutes. Cut each potato in half lengthwise and carefully scoop out the insides, leaving a thin layer of potato next to the skin.

          Combine Ingredients: In a large bowl, combine the scooped potato flesh, cooked broccoli, ¾ cup of the cheddar cheese, sour cream, milk, butter, garlic powder, onion powder, salt, pepper, and smoked paprika. Mash everything together until creamy and well mixed.

            Refill the Potatoes: Spoon the filling back into each potato skin, mounding it slightly on top.

              Top and Bake Again: Sprinkle the remaining cheddar cheese and Parmesan (if using) on top of each stuffed potato. Place the potatoes back on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the tops are golden and bubbly.

                Serve: Remove the potatoes from the oven and let them cool for a few minutes. Garnish with chopped green onions before serving.

                  Prep Time, Total Time, Servings: 15 mins | 1 hour 20 mins | 4 servings