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
Scale
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.
