Broccoli Cheddar Twice-Baked Potatoes

This recipe turns a simple baked potato into something rich, filling, and satisfying. Fluffy potato centers get scooped out, mashed with sharp cheddar, butter, sour cream, and tender broccoli, then tucked back into their crispy skins before baking again. The result is a side that feels hearty enough to stand on its own. Each bite balances creamy potato with melty cheese and the fresh taste of broccoli.

I love how these potatoes bring comfort without being boring. They work for casual weeknights, family dinners, or even holidays where you need something that feels special but not overly complicated. The second bake gives them a golden top that looks beautiful on the table. Plus, they’re easy to customize to whatever your crowd likes, add bacon for a smoky kick or spice them up with jalapeños.

Why You’ll Love This Recipe

These broccoli cheddar twice-baked potatoes deliver cozy comfort with a touch of freshness.

Creamy filling: Sour cream and butter make the potato mash smooth and indulgent.

Cheesy flavor: Sharp cheddar melts perfectly into the filling.

Veggie boost: Broccoli adds color and a wholesome bite.

Make-ahead friendly: Prepare ahead, then bake when ready to serve.

Family favorite: Kids and adults both enjoy the cheesy goodness.

Flexible: Works as a side dish or even as a main with a salad.

Here’s what I like to do: I sometimes add a sprinkle of smoked paprika on top before the final bake. It gives a pop of color and just a hint of smoky flavor. Another trick I use is swapping half the cheddar for mozzarella when I want a gooier, stretchier filling. It’s the little tweaks that make each batch feel unique.

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Ingredients

For the Potatoes:

• 4 large russet potatoes
  
• 1 cup broccoli florets, chopped and steamed until tender
  
• 1 cup sharp cheddar cheese, shredded
  
• ½ cup sour cream
  
• ¼ cup milk
  
• 3 tablespoons butter
  
• 2 green onions, thinly sliced
  
• Salt and black pepper, to taste
  

Optional Add-ins:

• ½ cup cooked bacon bits
  
• ½ cup mozzarella or Monterey Jack cheese
  
• 1 teaspoon smoked paprika or cayenne pepper for heat
  
• Fresh parsley or chives for garnish
  

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Step-by-Step Instructions

1. Bake the Potatoes

Preheat your oven to 400°F. Scrub the potatoes clean, poke each several times with a fork, and place them directly on the oven rack or a baking sheet. Bake for about 1 hour until the skins are crisp and the insides feel tender when pierced with a fork. I like to put a small sheet of foil on the rack beneath them just in case they drip.

2. Prepare the Filling

Once baked, let the potatoes cool slightly so they’re easier to handle. Slice each potato lengthwise and carefully scoop out the insides into a mixing bowl, leaving a thin shell so the skins don’t tear. Mash the potato flesh with butter, sour cream, milk, and cheddar until creamy. Stir in the steamed broccoli and half of the green onions. Season with salt and pepper.

3. Refill the Skins

Spoon the cheesy mixture back into the potato shells, dividing evenly. Pile the filling slightly higher than the edges; it makes them look extra inviting once baked. Sprinkle the tops with more cheddar for a golden crust.

4. Bake Again

Place the filled potatoes on a baking sheet and return to the oven. Bake at 375°F for 20 minutes until the cheese is melted and bubbly with lightly browned tops. When they come out, sprinkle with the remaining green onions or fresh herbs for a bright finish.

5. Serve Warm

Transfer to a platter and enjoy while the cheese is still gooey. I like to add a little extra black pepper on mine right before digging in; it makes the flavors pop.

Tips & Variations

• Healthier swap: Use Greek yogurt in place of sour cream for added protein and a tangy flavor.
  
• Cheesy twist: Try different cheeses like Gruyère or pepper jack for a fun change.
  
• Meat lovers: Mix in crumbled bacon, shredded chicken, or diced ham for a heartier version.
  
• Spice it up: Add jalapeños or red pepper flakes to bring some heat.
  
• Make ahead: Assemble the potatoes up to the second bake, refrigerate, and bake before serving.
  

My go-to trick is freezing the filled potatoes before the second bake. That way, I always have a ready-to-go side dish waiting. Just pop them straight in the oven from frozen, adding a few extra minutes to the bake time, and you’ve got a homemade dish without the last-minute prep.

Serving Suggestions

These twice-baked potatoes work as a side but can shine as a main when paired with lighter dishes. Serve them next to grilled chicken, steak, or even roasted fish for a balanced plate. They also make a cozy vegetarian dinner when paired with a fresh salad or a bowl of soup.

When I serve them at gatherings, I often make a little topping bar with extras like crumbled bacon, hot sauce, and fresh herbs so everyone can customize their potato. It always makes the meal feel more interactive and fun. For holidays, I line them up on a platter and garnish with a sprinkle of parsley for color, they always disappear fast.

Frequently Asked Questions

Can I make these potatoes ahead of time?

Yes, you can. Prepare them all the way through filling the skins, then cover and refrigerate. When ready, bake them for the second time. You might need to add an extra 5–10 minutes since they’ll be cold going into the oven.

Can I freeze twice-baked potatoes?

Absolutely. After filling the skins, place them on a tray and freeze until solid. Transfer to a freezer bag and keep for up to 2 months. When baking straight from frozen, just give them extra time in the oven until heated through.

Do I have to use russet potatoes?

Russet potatoes work best because their skins hold up well and their flesh becomes fluffy. Yukon golds can work too, but they’ll be creamier and not as sturdy. Smaller potatoes are fine if you want appetizer-sized bites.

How do I steam the broccoli?

Cut broccoli into small florets and steam them for about 4–5 minutes until just tender but still bright green. Overcooked broccoli can turn mushy in the filling, so keep it slightly firm.

Can I make these without sour cream?

Yes, you can swap sour cream with plain Greek yogurt for a tangy, lighter option. Cream cheese also works if you want a richer, thicker filling.

What other cheeses can I use besides cheddar?

Cheddar is classic, but mozzarella, Monterey Jack, Gruyère, or even pepper jack add fun twists. Mixing two cheeses can make the filling more flavorful and melty.

How do I keep the potato skins from tearing?

When scooping, leave a thin layer of potato inside the skin so they stay sturdy. Use a small spoon and go gently, especially near the edges.

Can I make them vegetarian or add protein?

They’re naturally vegetarian, but you can load them with extras like bacon, ham, shredded chicken, or even taco-seasoned beef if you want a protein boost.

What should I serve with these potatoes?

They’re great with grilled steak, roasted chicken, or a simple salad. For a full vegetarian meal, pair them with soup or roasted veggies.

How long do leftovers last?

Leftovers keep well in the fridge for about 3–4 days. Reheat in the oven for the best texture, since microwaving can make the skins soggy.

Final Thoughts

Broccoli cheddar twice-baked potatoes combine comfort, flavor, and just enough freshness to make them stand out. The crispy potato skins hold a rich, cheesy mash that feels indulgent yet still balanced with the broccoli. They’re simple enough for weeknights but elegant enough to impress guests.

I like how this recipe gives you room to experiment; you can stick with the classic or make it your own with different cheeses, proteins, or seasonings. Every time I make them, they bring smiles around the table, which is what makes them such a reliable favorite in my kitchen.