I absolutely love how this Broccoli and Cheddar Twice-Baked Potatoes Recipe turns out—it’s one of those comforting dishes that somehow feels both hearty and fresh at the same time. The creamy, cheesy filling combined with tender broccoli makes it a perfect side or even a main for a cozy night in. Whenever I make these, my family goes crazy for the melty cheddar and the little punch of herbs and spices that really bring everything alive.
If you’re looking for a way to impress guests without spending hours in the kitchen, this Broccoli and Cheddar Twice-Baked Potatoes Recipe is your go-to. It works beautifully for weeknight dinners or meal prep because you can bake the potatoes ahead, stuff and bake them later. Plus, it’s a great way to sneak in some veggies without anyone feeling like they’re missing out on indulgence.
Why You’ll Love This Recipe
- Comfort Food with a Twist: You’ve got classic twice-baked potatoes enhanced with bright broccoli and rich cheddar for an elevated flavor.
- Family Friendly: My kids beg for seconds, and you’ll find it easy to get even picky eaters to enjoy their greens.
- Make-Ahead Friendly: Prep the potato shells in advance, then stuff and bake when you’re ready to serve.
- Simple Ingredients, Big Flavor: No complicated sauces or tools needed—just everyday pantry staples that come together beautifully.
Ingredients You’ll Need
The magic behind this Broccoli and Cheddar Twice-Baked Potatoes Recipe is in the balance of creamy, cheesy, and herbaceous ingredients. Each one brings something unique, so I recommend using fresh broccoli and a sharp cheddar cheese for the best taste.
- Russet Potatoes: Perfect for baking because they’re fluffy inside and hold their shape well.
- Olive Oil: Helps crisp up the potato skins to a lovely golden finish.
- Salted Butter: Adds richness and moisture to the potato filling.
- Non-Fat Greek Yogurt: Gives creaminess with a bright tang, lighter than sour cream.
- Buttermilk: Adds a subtle tang and keeps the filling smooth.
- Salt & Pepper: Essential for seasoning throughout.
- Dried Herbs and Spices (Chives, Garlic Powder, Onion Powder, Dried Onion Flakes, Dill Weed, Paprika): These add layers of flavor that keep your taste buds interested.
- Cooked Broccoli: I like mine chopped into bite-sized pieces so it blends nicely but still gives some texture.
- Cheddar Cheese: Sharp and melty, it’s the star that makes these potatoes irresistible.
Variations
I love customizing this Broccoli and Cheddar Twice-Baked Potatoes Recipe depending on what I have at home or dietary preferences. It’s very forgiving in terms of swaps, so don’t hesitate to get creative and make it your own.
- Vegetarian Variation: This recipe is already vegetarian but feel free to swap cheddar for a plant-based cheese if you prefer vegan options.
- Extra Protein: Adding cooked bacon or diced ham works beautifully if you’re not vegetarian and want to bulk it up.
- Dairy-Free Options: Use non-dairy yogurt and cheese alternatives; just expect some differences in creaminess and flavor.
- Spice It Up: Sprinkle in some cayenne or smoked paprika for a hint of heat that pairs well with cheddar.
How to Make Broccoli and Cheddar Twice-Baked Potatoes Recipe
Step 1: Bake Your Potatoes Until Soft
First things first: preheat your oven to 400°F. Scrub the russet potatoes clean and dry them. Pop them into a baking dish and bake for about an hour until they’re easily pierced with a fork — this is crucial because you want soft potato flesh for mashing. Pro tip: baking them on a baking sheet lined with parchment paper later helps the skins crisp up nicely.
Step 2: Scoop Out and Prep the Potato Filling
Once the potatoes are cool enough to handle, carefully slice each potato in half lengthwise. Scoop out the potato flesh gently into a large bowl, being cautious not to tear the skins — those will hold your filling later. Give the potato skins a quick rub with olive oil so they get a crispy finish when baked again.
Step 3: Mix the Filling
Now for the fun part: adding the butter, Greek yogurt, buttermilk, seasonings, broccoli, and half of the shredded cheddar cheese to the potato pulp. I like to use an electric mixer for a smoother texture, but a potato masher works fine too! Make sure everything is well combined and creamy — this step is where all the flavor comes together.
Step 4: Stuff and Bake Again
Divide your cheesy broccoli filling evenly into the potato skins, then sprinkle the remaining cheddar on top. Return these to your baking sheet and bake for another 20-25 minutes until the cheese melts into a bubbly golden crust. Serve immediately for that glorious gooey experience!
Pro Tips for Making Broccoli and Cheddar Twice-Baked Potatoes Recipe
- Choose the Right Potato: Russet potatoes create fluffy interiors perfect for mashing; avoid waxy potatoes for this recipe.
- Don’t Overfill the Skins: Leaving a small gap helps the cheese melt without spilling over and makes serving easier.
- Cook Broccoli Soft but Firm: Steaming until just tender keeps its bright color and prevents sogginess in the filling.
- Use Sharp Cheddar: The sharper the cheddar, the more flavorful the dish; mild cheddars can make it taste bland.
How to Serve Broccoli and Cheddar Twice-Baked Potatoes Recipe
Garnishes
I usually top these potatoes with a sprinkle of fresh chopped chives or parsley—it adds a fresh color contrast and a mild oniony flavor that complements the cheesy filling perfectly. A dollop of sour cream or a drizzle of hot sauce can also add a fun zing if you want to mix things up.
Side Dishes
These twice-baked potatoes go great with a crisp green salad or a roasted protein like chicken or steak. I sometimes pair them with sautéed green beans or a light tomato salad for a well-rounded meal that doesn’t feel heavy but still hits all the satisfaction points.
Creative Ways to Present
For special occasions, I’ve served these in individual ramekins shaped like little boats instead of using the skins, and topped with a golden breadcrumb crust for extra crunch. Another fun idea is to cut the potatoes into smaller bites and bake them on a tray for party finger foods—these will disappear fast!
Make Ahead and Storage
Storing Leftovers
After enjoying your Broccoli and Cheddar Twice-Baked Potatoes, I wrap any leftovers tightly in foil or store in an airtight container in the fridge. They keep well for about 3-4 days and still taste great when reheated gently.
Freezing
I’ve frozen these potatoes before, but I recommend freezing the filling and potato shells separately to maintain texture. Once thawed, reassemble and bake until heated through and melty again. Just keep in mind the broccoli texture softens with freezing.
Reheating
Reheat leftovers in a 350°F oven for about 15-20 minutes until hot and the cheese melts again. I avoid the microwave here because it can make the potatoes a bit soggy and the skins lose their crispness.
FAQs
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Can I use other types of potatoes for this recipe?
While russet potatoes are ideal because of their fluffy texture when baked, you can use Yukon Gold potatoes. However, they tend to be waxier and may result in a denser filling. If you decide to use them, consider slightly adjusting baking time and expect a different texture.
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Is it necessary to cook the broccoli before adding it?
Yes, cooking the broccoli beforehand—steaming or boiling until just tender—ensures it blends well with the filling and doesn’t release too much water while baking. Raw broccoli would stay firm and can make the filling watery.
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Can I prepare these potatoes ahead of time?
Absolutely! You can bake and scoop out the potatoes ahead of time, then refrigerate the potato skins and the filling separately. When ready, assemble and bake until heated through and cheese is melted.
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What can I substitute for Greek yogurt in the filling?
Sour cream makes a tasty substitute, providing similar creaminess and tang. For dairy-free, try a plant-based yogurt or a smooth cashew cream, though the flavor will vary slightly.
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How do I get crispy potato skins?
After scooping out the potato flesh, rubbing the skins with olive oil and baking them on parchment-lined sheets helps crisp them up beautifully. Avoid overcrowding the baking sheet to allow even heat circulation.
Final Thoughts
This Broccoli and Cheddar Twice-Baked Potatoes Recipe has become a staple in my kitchen because it’s effortlessly satisfying and hits all the right notes between cheesy indulgence and veggie goodness. I love how easy it is to prepare ahead, and it’s always a crowd pleaser, whether for weeknight dinners or holiday sides. Honestly, once you try it, you’ll want to make it again and again—trust me, it’s that good!
Print
Broccoli and Cheddar Twice-Baked Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 twice-baked potato halves
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Broccoli and Cheddar Twice-Baked Potatoes are a comforting and flavorful side dish featuring soft baked russet potatoes filled with a creamy blend of Greek yogurt, buttermilk, spices, broccoli, and sharp cheddar cheese. The skins are crisped to perfection while the cheesy filling remains smooth and savory, making these twice-baked potatoes a perfect accompaniment for any meal or a satisfying vegetarian main.
Ingredients
Potatoes and Preparation
- 4 medium russet potatoes, washed and dried
- 2 teaspoons olive oil
Filling
- 4 tablespoons (57g) salted butter, very soft
- 1/2 cup (113g) non-fat Greek yogurt
- 1/3 cup (76ml) buttermilk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon dried chives
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried onion flakes
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon paprika
- 1 and 1/2 cups cooked broccoli, chopped into bite-size pieces, divided
- 2 cups cheddar cheese, shredded, divided
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F. Line a small baking sheet with parchment paper and set it aside for later use.
- Bake the potatoes: Place the whole, washed russet potatoes in a small baking dish. Bake them in the preheated oven for about 1 hour or until the potatoes are soft when pierced with a fork.
- Cool and scoop potatoes: Remove the potatoes from the oven and allow them to cool until safe to handle. Slice each potato lengthwise in half. Carefully scoop out the pulp into a large bowl, making sure to keep the skins intact for stuffing.
- Prepare potato skins: Rub the outer sides of the hollowed potato skins with olive oil. Arrange the skins on the prepared baking sheet and set aside.
- Make the filling: Add the very soft butter to the potato pulp and mash until smooth using an electric mixer or potato masher. Then mix in the Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, 1 and 1/2 cups of the cooked broccoli, and 3/4 cup of the shredded cheddar cheese. Stir well to combine all ingredients evenly.
- Stuff the potato skins: Divide the filling evenly among the prepared potato skins, filling each shell generously.
- Add topping and bake: Sprinkle the remaining 1 and 1/4 cups of shredded cheddar cheese on top of the filled potato skins. Place the baking sheet in the oven and bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the potatoes are heated through.
- Serve: Remove from the oven and serve the twice-baked potatoes immediately for the best taste and texture.
Notes
- You can prepare the potatoes a day in advance by baking and scooping them, then refrigerate the filling and skins separately.
- For extra flavor, you may add cooked bacon bits or green onions to the filling.
- Ensure the potatoes are completely cooled before scooping to avoid breaking the skins.
- Use sharp cheddar for a more pronounced cheese flavor.
- Adjust the seasoning to taste, especially the salt, as cheese can be salty.
Nutrition
- Serving Size: 1 twice-baked potato half
- Calories: 340
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg
