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Broccoli Cheddar Twice-Baked Potatoes

Cheesy, comforting baked potatoes filled with broccoli and creamy mash, baked again for the perfect golden topping.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 4 Servings
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. Bake potatoes at 400°F for 1 hour until tender.
  2. Scoop out insides, mash with butter, sour cream, milk, cheddar, and broccoli.
  3. Spoon mixture into potato skins and top with cheese.
  4. Bake at 375°F for 20 minutes until golden.
  5. Garnish with green onions or herbs and serve warm.