Description
Broccoli cheddar twice baked potatoes bring comfort and flavor to your dinner table with minimal effort. Creamy cheese melts into tender potato flesh, creating a hearty side dish that makes your family smile.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes
- 1 cup sharp cheddar cheese, shredded
- 2 cups broccoli florets, chopped small
Supporting Ingredients:
- ½ cup sour cream
- ¼ cup milk
- 2 tablespoons unsalted butter, softened
Seasonings and Optional Add-ins:
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: garlic powder
- Optional: chives
- Optional: bacon bits
Instructions
- Preheat your oven to 400°F. Wash 4 large Russet potatoes and pierce them multiple times with a fork.
- Rub the potatoes with 1 tablespoon olive oil and sprinkle with salt. Place them directly on the oven rack.
- Bake the potatoes for 1 hour until they feel tender when pierced with a knife.
- Steam 2 cups of chopped broccoli florets for 3-4 minutes until just tender. Set aside to cool slightly.
- Remove potatoes from the oven and let them cool for 10 minutes. Slice each potato lengthwise.
- Carefully scoop out the potato flesh, leaving a thin layer inside the skin to maintain structure.
- In a mixing bowl, combine the potato flesh with ½ cup sour cream, ¼ cup milk, and 2 tablespoons softened butter.
- Mash the potato mixture until smooth. Season with salt and pepper to your taste.
- Gently fold the steamed broccoli and 1 cup shredded sharp cheddar cheese into the potato mixture.
- Spoon the mixture back into the potato skins, filling them completely.
- Sprinkle additional cheese on top of each stuffed potato.
- Return the potatoes to the 400°F oven and bake for 15-20 minutes until the cheese melts and turns golden.
- Remove from the oven and let rest for 2-3 minutes. Garnish with chopped chives or bacon bits if desired.
Notes
- Potato selection matters, so choose large russet potatoes with smooth, thick skins that hold their shape when stuffed.
- Steam broccoli just until bright green and crisp-tender to prevent turning mushy and losing nutrients during the second bake.
- Salt the potato skins generously before the first bake to create a delicious, crispy exterior that adds wonderful texture to the final dish.
- For a lighter version, swap full-fat dairy with Greek yogurt, reduced-fat sour cream, and part-skim cheddar cheese without sacrificing rich flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 45 mg