Broccoli and Cheddar Twice-Baked Potatoes

There are few dishes that scream “comfort food” quite like a perfectly crafted baked potato. But what if you could take that humble, satisfying classic and elevate it into something truly spectacular? Enter the Broccoli and Cheddar Twice-Baked Potato, a culinary masterpiece that transforms a simple spud into a vessel of creamy, cheesy, and savory delight. I remember the first time I made these; the aroma of baking potatoes mixed with sharp cheddar and fresh broccoli filled my kitchen, promising a meal that was both hearty and incredibly flavorful. The magic lies in the “twice-baked” method. First, the potatoes are baked until their skins are perfectly crisp and their insides are fluffy and tender. Then, that fluffy interior is scooped out and transformed into a rich, decadent filling by mashing it with steamed broccoli, copious amounts of sharp cheddar cheese, tangy sour cream, and a blend of savory seasonings. This glorious mixture is then spooned back into the crispy potato skin shells and baked a second time until the top is golden brown and bubbling with melted cheese. Each bite is a symphony of textures and tastes: the crispy, salty skin gives way to a velvety, cheesy potato filling, punctuated by the fresh, slightly earthy notes of tender broccoli florets. It’s the kind of meal that feels like a warm hug on a plate, perfect for a chilly evening, a satisfying lunch, or even as a show-stopping side dish for a holiday feast. This recipe isn’t just about taste; it’s about the experience of creating and enjoying a dish that is fundamentally simple yet feels incredibly indulgent.

Ingredients

• Russet Potatoes: 4 large, uniform-sized Russet potatoes (about 10-12 ounces each). Russets are essential for this recipe due to their high starch content, which results in a fluffy, light interior and a sturdy skin that holds up to being hollowed out and refilled.
• Broccoli Florets: 2 cups of fresh broccoli florets, cut into very small, bite-sized pieces. You can use the crowns of one medium head of broccoli. If using frozen, ensure it’s thawed and patted very dry to avoid a watery filling.
• Sharp Cheddar Cheese: 1 ½ cups, shredded, plus an additional ½ cup for topping. For the best flavor and melt, buy a block of sharp or extra-sharp cheddar and shred it yourself. The pre-shredded varieties often contain starches that can make the filling grainy.
• Sour Cream: ½ cup of full-fat sour cream. This adds a wonderful tangy flavor and contributes to the creamy texture of the filling. For a lighter version, you could substitute plain Greek yogurt.
• Unsalted Butter: 4 tablespoons (½ stick), melted. Butter adds richness and a classic flavor that is indispensable in a baked potato.
• Milk or Half-and-Half: ¼ cup, warmed. This helps to loosen the potato mixture to the perfect consistency. Use more or less depending on the moisture content of your potatoes.
• Fresh Chives: 2 tablespoons, finely chopped. Chives provide a mild, fresh onion flavor that perfectly complements the cheddar and potato. Green onions (scallions) can also be used as a substitute.
• Garlic Powder: 1 teaspoon. Adds a savory depth of flavor that pairs beautifully with the other ingredients.
• Onion Powder: ½ teaspoon. Enhances the savory profile and complements the garlic and chives.
• Fine Sea Salt: 1 teaspoon, plus more for the potato skins.
• Black Pepper: ½ teaspoon, freshly ground.
• Olive Oil: 1 tablespoon, for rubbing on the potato skins. This is the secret to achieving that perfectly crisp, restaurant-style skin.

Instructions

1. Prepare and Bake the Potatoes (First Bake): Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly under running water and pat them completely dry with a paper towel. A dry skin is crucial for getting it crispy. Pierce each potato several times with a fork to allow steam to escape during baking. Rub the entire surface of each potato with olive oil and sprinkle generously with sea salt. Place the potatoes directly on the oven rack and bake for 60-75 minutes, or until the skins are crisp and a knife inserted into the center meets no resistance.
2. Prepare the Broccoli: While the potatoes are baking, prepare the broccoli. You can steam the small florets for 3-4 minutes until they are tender-crisp. Alternatively, you can blanch them in boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process and preserve their bright green color. Drain the broccoli thoroughly and pat it dry. Chop it into very small pieces to ensure it incorporates evenly into the filling.
3. Scoop Out the Potato Flesh: Once the potatoes are baked, carefully remove them from the oven. They will be very hot. Using an oven mitt, hold a potato steady and slice it in half lengthwise. Let them cool for about 5-10 minutes, just until they are cool enough to handle. Using a spoon, carefully scoop out the fluffy potato flesh into a large mixing bowl, leaving about a ¼-inch thick border of potato attached to the skin to create a sturdy shell. Be gentle to avoid tearing the skins. Place the hollowed-out potato skins on a baking sheet.
4. Mash and Mix the Filling: To the bowl with the scooped-out potato flesh, add the melted butter, warmed milk, and sour cream. Use a potato masher or a large fork to mash everything together until it’s smooth and creamy. A few small lumps are perfectly fine. Try not to overmix, as this can make the potatoes gummy.
5. Combine All Filling Ingredients: Add the 1 ½ cups of shredded cheddar cheese, the finely chopped broccoli, fresh chives, garlic powder, onion powder, 1 teaspoon of salt, and ½ teaspoon of black pepper to the mashed potato mixture. Stir gently with a spatula or wooden spoon until all the ingredients are just combined. Taste the filling and adjust the seasoning if necessary. It should be well-seasoned, as the flavors will meld during the second bake.
6. Stuff the Potato Skins: Carefully spoon the broccoli and cheddar filling evenly into the 8 hollowed-out potato skins. Mound the filling generously, as it will settle slightly during baking. Don’t be afraid to pile it high for a truly impressive presentation.
7. Bake the Potatoes (Second Bake): Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the filled potatoes. Place the baking sheet back into the 400°F (200°C) oven. Bake for 15-20 minutes, or until the potatoes are heated through and the cheese on top is completely melted, bubbly, and slightly golden brown on the edges.
8. Serve and Garnish: Remove the twice-baked potatoes from the oven. Let them rest for a minute or two before serving. Garnish with extra fresh chives, a dollop of sour cream, or even some crispy fried onions for added texture. Serve immediately while they are hot and the cheese is gooey.

Nutrition Facts

This Broccoli and Cheddar Twice-Baked Potato recipe offers a hearty and satisfying nutritional profile, making it a substantial main course or a robust side dish. It provides a good source of energy from carbohydrates, protein from the cheese and dairy, and valuable vitamins and fiber from the broccoli and potato skins. While indulgent, it’s a well-rounded comfort food that nourishes as much as it satisfies.

• Servings: 8 halves (4 full potatoes)
• Calories per serving (1 half): Approximately 380-420 kcal
• Protein: 15g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 5g
• Sodium: 650mg
• Key Nutrients: A good source of Vitamin C, Vitamin K, Calcium, and Potassium.

Preparation Time

While the “twice-baked” name might sound time-consuming, the recipe is quite manageable, with most of the duration being hands-off baking time. The active preparation is relatively short and can easily be broken down, making this a feasible meal even on a busier day. Planning ahead by baking the potatoes first allows you to handle other tasks while the oven does the heavy lifting.

• Prep time: 20 minutes (for washing potatoes, chopping broccoli, and mixing the filling)
• Cook time: 1 hour 30 minutes (60-75 minutes for the first bake, 15-20 minutes for the second bake)
• Total time: Approximately 1 hour 50 minutes

How to Serve

These Broccoli and Cheddar Twice-Baked Potatoes are incredibly versatile and can be the star of the show or a fantastic supporting player. Here are some delicious ways to serve them:

• As a Main Course: Serve two halves per person alongside a simple green salad with a light vinaigrette to balance the richness of the potatoes.
• As a Hearty Side Dish: They are the perfect accompaniment to grilled chicken breast, a juicy steak, or a flaky piece of baked salmon.
• For a “Loaded” Experience: Set up a toppings bar with extra sour cream, more chopped chives, crispy fried onions, or even some vegetarian “bacon” bits for a fun, customizable meal.
• At a Barbecue or Potluck: These are always a massive hit at gatherings. They travel well and can be assembled ahead of time, requiring only a final bake before serving.
• With Soup: Pair a single half with a bowl of creamy tomato soup or a hearty vegetable soup for the ultimate comfort meal combination.

Additional Tips

• Choose the Right Potato: The importance of using Russet potatoes cannot be overstated. Their high starch content and thick skin are structurally ideal for this recipe. Other waxy potatoes like red or Yukon Gold will not yield the same fluffy interior or hold their shape as well after being scooped.
• The Secret to Crispy Skin: Do not skip the step of rubbing the potatoes with olive oil and salt before the first bake. Ensure the potatoes are completely dry before you do this. Baking them directly on the oven rack, rather than on a baking sheet, allows hot air to circulate all around the potato, resulting in a uniformly crisp and delicious skin.
• Customize Your Filling: Feel free to get creative with the filling. You can swap the cheddar for other cheeses like Gruyère, Monterey Jack, or a smoked Gouda for a different flavor profile. Consider adding other finely chopped, pre-cooked vegetables like sautéed mushrooms, caramelized onions, or bell peppers.
• Make-Ahead Instructions: You can prepare these potatoes ahead of time to make serving easier. Complete all the steps right up to the second bake. Stuff the potatoes, cover them tightly with plastic wrap or foil, and refrigerate for up to 2 days. When ready to serve, remove them from the fridge for 30 minutes to come to room temperature, then bake as directed, possibly adding 5-10 minutes to the baking time to ensure they are heated through.
• Freezing for Later: Twice-baked potatoes freeze beautifully. After stuffing and topping with cheese, place the potatoes on a baking sheet and flash-freeze them until solid. Then, transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. To reheat, bake directly from frozen at 375°F (190°C) for 30-40 minutes, or until hot and bubbly.

Budgeting the Recipe

Creating a delicious and comforting meal doesn’t have to break the bank, and these Broccoli and Cheddar Twice-Baked Potatoes are a prime example of a budget-friendly dish. The core ingredients—potatoes, broccoli, and cheese—are often inexpensive staples. Potatoes, especially Russets, are one of the most affordable vegetables available, and buying them in a bag is usually more cost-effective than buying them individually. Broccoli is also reasonably priced, and you can stretch your budget even further by opting for frozen broccoli florets, which are often cheaper than fresh and work perfectly well in this recipe; just be sure to thaw and drain them thoroughly.

When it comes to cheese, the biggest savings come from buying a block of cheddar instead of the pre-shredded bags. You not only get more cheese for your money, but you also get a superior product without the anti-caking additives. The remaining ingredients like butter, milk, and sour cream are common kitchen staples. This recipe is also fantastic for preventing food waste, as it’s a perfect way to use up any leftover broccoli, cheese, or chives you might have in your refrigerator. By focusing on whole, simple ingredients, you can serve a crowd-pleasing, seemingly indulgent meal on a very modest budget.

Frequently Asked Questions

Q: Can I use a different type of potato?

A: While you can technically use other potatoes like Yukon Golds, it’s highly recommended to stick with Russets. Russet potatoes have a high starch content and low moisture, which makes their flesh light and fluffy when baked. Their thick, durable skin is also ideal for holding the filling without falling apart. Waxy potatoes tend to be more dense and moist, which can result in a heavier, stickier filling.

Q: How can I make this recipe vegan?

A: It’s absolutely possible to make a delicious vegan version! Use a high-quality plant-based butter, substitute the milk with an unsweetened plant-based milk like almond or soy, and use a vegan sour cream alternative. For the cheese, there are many excellent dairy-free cheddar-style shreds available that melt well. The core process remains the same, and you’ll end up with a fantastic plant-based comfort dish.

Q: My potato filling seems too dry or too wet. How can I fix it?

A: The consistency of the filling can vary depending on the specific potatoes you use. If your filling seems too dry and stiff, add a little more warmed milk or sour cream, one tablespoon at a time, until it reaches a creamy, mashable consistency. If the filling seems too wet or loose, it may be because the broccoli wasn’t drained enough. You can try to thicken it by adding a bit more cheese or even a tablespoon of instant potato flakes if you have them on hand. Going forward, always ensure your steamed or blanched broccoli is patted very dry.

Q: Can I cook the potatoes in the microwave to save time?

A: You can, but it will significantly change the texture of the skin. Microwaving the potatoes for the first “bake” will cook the inside, but the skin will be soft and steamed rather than dry and crispy. For the best results and that signature crispy skin, baking in a conventional oven is the superior method. If you’re very short on time, you could microwave them until just tender, then rub with oil and salt and bake at a high temperature (425°F) for 10-15 minutes to try and crisp up the skin before proceeding with the recipe.

Q: How do I store and reheat leftovers?

A: Leftover twice-baked potatoes can be stored in an airtight container in the refrigerator for up to 4 days. The best way to reheat them is in the oven or an air fryer to maintain the crispy skin. Place them on a baking sheet and heat in a 350°F (175°C) oven for about 15-20 minutes, or until warmed through. Reheating in the microwave is faster but will result in a softer skin.