These Broccoli Cheddar Twice-Baked Potatoes are a comforting and satisfying side dish that turns a simple baked potato into a rich, creamy, and cheesy delight. The fluffy potato flesh is scooped out and combined with broccoli, sharp cheddar cheese, sour cream, and a touch of garlic, then baked again to create a golden, cheesy topping. The addition of tender broccoli adds a healthy touch and a pop of color, while the cheddar cheese brings a creamy richness that perfectly complements the potato. Twice-baked potatoes are a fantastic choice for a cozy dinner, or as a hearty side to accompany roasted meats, grilled chicken, or even a salad. Whether you’re looking for an indulgent side dish or something to meal prep for the week, these Broccoli Cheddar Twice-Baked Potatoes are guaranteed to be a crowd-pleaser.
Ingredients:
- 4 large russet potatoes
- 1 cup broccoli florets, steamed or blanched (about 1 small head of broccoli)
- 1 cup sharp cheddar cheese, shredded (plus extra for topping)
- 1/2 cup sour cream
- 1/4 cup milk (whole or 2%)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon paprika (optional, for color)
- Fresh chives or green onions, for garnish (optional)
Instructions:
- Bake the Potatoes:
- Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then prick each potato several times with a fork. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork. (Alternatively, you can microwave the potatoes on a paper towel for about 10-12 minutes, flipping halfway through.)
- Prepare the Broccoli:
- While the potatoes bake, steam or blanch the broccoli florets until they are tender but still vibrant green. This should take about 3-4 minutes. Drain and chop the broccoli into small pieces, then set aside.
- Scoop Out the Potatoes:
- Once the potatoes are done, remove them from the oven and let them cool slightly for handling. Cut a slit down the center of each potato and carefully scoop out the flesh, leaving a small border of potato around the edges to create a shell. Place the scooped-out potato flesh in a large bowl.
- Make the Potato Filling:
- To the bowl with the potato flesh, add the sour cream, milk, butter, minced garlic, and 1 cup of shredded cheddar cheese. Mash the mixture together until smooth and creamy. Stir in the chopped broccoli, then season with salt, pepper, and paprika. Taste and adjust the seasoning as needed.
- Stuff the Potatoes:
- Spoon the broccoli and cheese mixture back into the potato skins, packing them in gently. Sprinkle the tops with a little extra cheddar cheese.
- Bake Again:
- Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 15-20 minutes, or until the tops are golden and the cheese is melted and bubbly.
- Serve:
- Remove the potatoes from the oven and garnish with chopped chives or green onions, if desired. Serve immediately as a side dish or a main course with a light salad.
