If you’ve been searching for a comforting, crowd-pleasing side dish that feels like a warm hug in food form, you absolutely have to try this Cheesy Broccoli Twice-Baked Potatoes Recipe. Imagine fluffy, tender russet potatoes baked to perfection, then scooped and mixed with creamy sour cream, steamed broccoli, sharp cheddar cheese, and a hint of garlic, before being baked again until golden and bubbly. This dish takes the humble baked potato up several delicious notches with rich, melty cheese and vibrant green broccoli, creating a balance of flavors and textures that will win over everyone at your table.
Ingredients You’ll Need
These ingredients may seem simple, but each plays a crucial role in making this dish truly shine. From the hearty russet potatoes that provide the perfect base, to the sharpness of cheddar cheese that brings that irresistible cheesy punch, everything is carefully chosen to build layers of flavor and texture.
- 4 large russet potatoes: These starchy potatoes bake well and become fluffy inside, perfect for scooping.
- 1 1/2 cups chopped broccoli florets: Fresh or thawed frozen works great for a tender green pop of nutrition and color.
- 1/2 cup sour cream: Adds creaminess and a slight tang that balances the richness of the cheese and butter.
- 4 tbsp unsalted butter: Enriches the potato filling with silky smoothness.
- 1 cup shredded sharp cheddar cheese (divided): Sharp cheddar brings that classic bold, melty cheesy goodness.
- 1/4 cup milk: Helps loosen the filling to the perfect creamy consistency.
- 1/2 tsp garlic powder: Subtle but essential, it adds a lovely savory depth.
- Salt and pepper, to taste: To enhance and balance all flavors.
- Optional chopped green onions or parsley for garnish: Brightens the dish with freshness and color.
How to Make Cheesy Broccoli Twice-Baked Potatoes Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Give your russet potatoes a good scrub and poke them gently with a fork. This helps steam escape and ensures they cook evenly. Place them directly on your oven rack for about 45 to 60 minutes. When a fork slides in easily, they are perfectly tender inside. Let them cool just enough to handle.
Step 2: Cook the Broccoli
While the potatoes are baking, steam your broccoli for 3 or 4 minutes until it’s just tender but still bright and slightly crisp. This keeps the broccoli’s flavor fresh and its texture satisfying when folded into the filling.
Step 3: Scoop Out the Centers
Cut the potatoes lengthwise into halves once they are cool enough to handle. Gently scoop out the fluffy potato center into a mixing bowl, making sure to leave a thin shell intact so your potatoes keep their shape in the next baking stage.
Step 4: Make the Filling
Now for the fun part! Add sour cream, butter, garlic powder, salt, pepper, and milk to your potato scoopings. Mash them all together until creamy and smooth. Next, fold in your steamed broccoli and the majority of your shredded cheddar cheese (reserve some for topping). If the mixture feels too thick, a splash more milk will do the trick to loosen it up.
Step 5: Stuff and Bake Again
Spoon the cheesy broccoli filling back into your potato shells, filling each half generously. Sprinkle the remaining cheddar cheese over the tops to create a golden, melted crust during the final bake. Place them on a baking sheet and return to your oven, now at 375°F (190°C), to bake for 15 to 20 minutes. When the cheese bubbles and turns a beautiful golden brown, they are ready!
Step 6: Garnish and Serve
For that extra touch of freshness and color, sprinkle chopped green onions or parsley on top. Serve your Cheesy Broccoli Twice-Baked Potatoes Recipe warm and enjoy every comforting, cheesy bite.
How to Serve Cheesy Broccoli Twice-Baked Potatoes Recipe
Garnishes
Adding chopped green onions or fresh parsley gives a lovely brightness to the dish, balancing the richness while making the presentation pop. For some extra indulgence, you could even add a dollop of sour cream or a sprinkle of crispy bacon bits.
Side Dishes
This dish pairs wonderfully with protein-packed options like grilled chicken or steak, and crisp, fresh salads for contrast. A light cucumber and tomato salad or a simple arugula salad with lemon vinaigrette complements the creamy potatoes beautifully.
Creative Ways to Present
Want to wow your guests? Serve the twice-baked potato halves stacked on a platter with fresh herbs scattered over. You could also turn the filling into a casserole form when you’re short on time or want to serve many, layering mashed potato mixture with broccoli and cheese.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Broccoli Twice-Baked Potatoes keep well covered in the refrigerator for up to 3 days. Store them in an airtight container to maintain their moisture and flavor without getting soggy.
Freezing
If you want to prep these in advance, you can freeze the filled potato halves before baking. Wrap them individually in plastic wrap and foil, then store in a freezer-safe bag for up to 2 months. When you’re ready, bake them straight from frozen, adding extra baking time until heated through.
Reheating
Reheat leftovers in a 350°F (175°C) oven until warmed throughout and the cheese is melty again. Avoid microwaving if possible, as it can make the potatoes rubbery or dry out the broccoli. A quick broil at the end helps restore that crispy cheesy top.
FAQs
Can I use frozen broccoli?
Yes! Just make sure to thaw and drain it well, and steam it briefly to remove excess moisture before adding it to the filling. This keeps your potatoes from becoming soggy.
What type of potatoes work best?
Russet potatoes are ideal because of their starchy interior which turns fluffy when baked, perfect for scooping and mashing. Other starchy potatoes like Yukon Gold can work but won’t be quite as fluffy.
Can I add other cheeses?
Absolutely! While sharp cheddar provides a classic flavor, feel free to experiment with mozzarella for extra gooeyness or Gruyère for a nuttier twist. Mixing cheeses can add new flavor dimensions.
Is this recipe suitable for kids?
Definitely. The creamy, cheesy combination is kid-friendly, and adding broccoli sneaks in some greens without overpowering flavors. You can adjust seasonings mildly to suit young palates.
How can I make this recipe vegan?
You can swap the butter for a plant-based spread, use vegan sour cream, and select dairy-free cheese alternatives. Steamed broccoli and potatoes are already vegan, so these swaps keep the dish delicious and cruelty-free.
Final Thoughts
There’s something truly special about this Cheesy Broccoli Twice-Baked Potatoes Recipe that makes it a staple in my kitchen whenever I want to treat myself or impress guests. It’s cozy enough for a weeknight dinner but delicious enough to serve on special occasions. The blend of creamy potatoes, cheesy goodness, and vibrant broccoli makes every bite a soulful experience. I hope you give it a try and fall in love with it as much as I have!
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Cheesy Broccoli Twice-Baked Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 halves (4 servings)
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Cheesy Broccoli Twice-Baked Potatoes are the perfect comforting side dish or light meal. Tender russet potatoes are baked, scooped out, and mixed with creamy sour cream, butter, steamed broccoli, and sharp cheddar cheese for a rich and flavorful filling. Baked again until golden and bubbly, they offer a delicious blend of creamy texture and cheesy goodness, garnished with fresh green onions or parsley for a vibrant finish.
Ingredients
Potatoes
- 4 large russet potatoes
Broccoli and Cheese Filling
- 1 1/2 cups chopped broccoli florets (fresh or frozen and thawed)
- 1/2 cup sour cream
- 4 tbsp unsalted butter
- 1 cup shredded sharp cheddar cheese (divided)
- 1/4 cup milk (more if needed)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Garnish (optional)
- Chopped green onions or parsley
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and pierce each with a fork to prevent bursting. Place them directly on the oven rack and bake for 45 to 60 minutes until they are fork-tender. Remove from the oven and allow them to cool slightly so they are easier to handle.
- Cook the Broccoli: While the potatoes are baking, steam the chopped broccoli florets for 3 to 4 minutes until they are just tender. Once done, set them aside to cool slightly.
- Scoop Out the Centers: Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Using a spoon, gently scoop out the flesh into a large bowl, leaving a thin layer on the skins to keep the shells intact for stuffing.
- Make the Filling: To the scooped-out potato flesh, add sour cream, unsalted butter, garlic powder, salt, pepper, and milk. Mash the mixture until it becomes smooth and creamy. Gently fold in the steamed broccoli and 3/4 cup of the shredded cheddar cheese. If the mixture feels too thick, add a bit more milk to reach a creamy consistency.
- Stuff and Bake Again: Spoon the prepared filling back into each potato shell, filling them generously. Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top. Arrange the stuffed potatoes on a baking sheet and bake at 375°F (190°C) for 15 to 20 minutes, or until the potatoes are heated through and the cheese topping is melted and golden brown.
- Garnish and Serve: Remove the twice-baked potatoes from the oven and garnish with chopped green onions or parsley if desired. Serve warm and enjoy this cheesy, comforting dish!
Notes
- For easier peeling and scooping, let the baked potatoes cool enough to handle.
- Use fresh or frozen broccoli; just make sure it’s thawed if using frozen.
- If you prefer a smoother filling, add milk gradually until desired consistency is reached.
- Try adding other mix-ins like cooked bacon bits or sautéed onions for extra flavor.
- These potatoes reheat well in the oven; cover loosely and warm until heated through.
