Broccoli and Cheddar Twice-Baked Potatoes Recipe

If you’re anything like me, you probably adore the comforting warmth of a good baked potato—but wait until you try this Broccoli and Cheddar Twice-Baked Potatoes Recipe! It’s like taking the humble baked potato up a notch with a cheesy, veggie-packed filling that’s downright irresistible. I love this recipe because the broccoli adds a fresh pop of flavor and texture, while the sharp cheddar melts beautifully to create that ooey-gooey top layer we all crave.

What really makes this Broccoli and Cheddar Twice-Baked Potatoes Recipe a winner is how perfectly it fits into so many occasions. Whether you’re hosting a family dinner, meal prepping for the week, or just craving a cozy solo meal, these potatoes deliver both comfort and nutrition. Trust me, once you try this, you’ll find yourself making it again and again.

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Ingredients You’ll Need

Choosing the right ingredients here makes all the difference. I like to go with russet potatoes because they’re starchy and perfect for fluffing up, and sharp cheddar for that rich cheesy punch. Fresh or steamed broccoli works great, and adding a mix of herbs gives the filling extra depth.

• Russet potatoes: Their starchy texture is perfect for mashing and holds the filling nicely once scooped out.
• Olive oil: For rubbing on the potato skins – it helps achieve that irresistible crispiness.
• Salted butter: Adds richness and smoothness to the potato filling; be sure it’s very soft for easy mixing.
• Non-fat Greek yogurt: A tangy, creamy addition that lightens the mash without sacrificing flavor.
• Buttermilk: Boosts the tang and moisture in the filling for a tender bite.
• Salt and pepper: Essential seasonings to bring out all the flavors.
• Dried chives, garlic powder, onion powder, dried onion flakes, dried dill weed, and paprika: This aromatic blend spices up the filling so it never feels bland.
• Cooked broccoli: Chopped into bite-sized pieces for a nice texture contrast and a veggie boost.
• Cheddar cheese: Sharp and melty – half gets mixed in, and half goes on top for that perfect golden crust.

Variations

I love that this Broccoli and Cheddar Twice-Baked Potatoes Recipe is so easy to tweak according to what you have on hand or dietary needs. I often swap out broccoli for spinach or kale to mix things up, and sometimes I add a little cooked bacon or ham for that smoky twist. Feel free to make it your own!

• Vegetarian: Stick with the broccoli and cheddar, but feel free to add sautéed mushrooms or bell peppers for extra veggies.
• Low-fat option: Use reduced-fat cheddar and swap full-fat butter for a lighter margarine or olive oil.
• Spicy kick: Add a pinch of cayenne pepper or some diced jalapeños to the filling for a little heat.
• Gluten-free: This recipe is naturally gluten-free, making it an easy choice for those avoiding gluten.

How to Make Broccoli and Cheddar Twice-Baked Potatoes Recipe

Step 1: Bake Your Potatoes to Perfection

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper—this helps keep things clean and prevents sticking. Pop your washed russet potatoes in a baking dish and bake them for about one hour, or until they’re soft when pierced with a fork. I like to give them a little poke around the 50-minute mark just to see if they’re getting tender; you want them fully cooked but not mushy.

Step 2: Scoop and Prep the Filling

Once the potatoes are cool enough to handle, slice them in half lengthwise and carefully scoop out the insides into a big mixing bowl. Leave those skins intact—they’re going to get crispy later and hold all the yummy filling. Give the skins a quick rub with olive oil so they crisp up great in the oven. This is a little trick I learned that turns the skins into a perfect shell that doesn’t get soggy.

Step 3: Mix the Flavorful Filling

Next, add your softened butter to the potato pulp and mash it up until smooth—using a hand mixer makes this step quick and easy, but a good old-fashioned masher works just fine too. Stir in your Greek yogurt and buttermilk for creaminess, then add all those fragrant seasonings: salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill, and paprika. Fold in the chopped broccoli and about half of your shredded cheddar cheese, mixing gently but thoroughly.

Step 4: Fill, Top, and Bake Again

Divide your cheesy broccoli filling evenly among the potato skins you set aside earlier. Top each potato half with the remaining cheddar cheese—you’ll want that golden melted crust on top. Place the filled potatoes on your baking sheet and bake again for 20 to 25 minutes until the cheese is bubbly and the potatoes are heated through. The smell at this point? Absolutely mouth-watering—I always remind my family to grab plates before the timer goes off.

How to Serve Broccoli and Cheddar Twice-Baked Potatoes Recipe

Garnishes

When serving, I usually sprinkle a handful of fresh chopped chives or green onions on top; it adds a nice mild onion flavor and a pop of color. Sometimes I also dollop a little sour cream or extra Greek yogurt for tanginess. If you want to jazz it up even more, a sprinkle of crushed red pepper flakes can add a spicy edge that’s delightful.

Side Dishes

These twice-baked potatoes are hearty enough to be a main on their own, but I love pairing them with a crisp salad for a fresh contrast. A simple green salad with vinaigrette or a tangy coleslaw balances the richness beautifully. If you want more protein, grilled chicken or seared salmon work wonderfully on the side.

Creative Ways to Present

For special occasions, I’ve filled mini potatoes instead of full-sized ones to create adorable bite-sized appetizers. Another fun trick is to serve these on a wooden board with other finger foods—everyone loves digging into cheesy twice-baked potatoes at parties! You can also experiment with colorful toppings like roasted red peppers or sliced olives for an eye-catching plate.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Broccoli and Cheddar Twice-Baked Potatoes in an airtight container in the fridge for up to 3 days. They hold up surprisingly well, and the flavors actually develop a bit more after resting overnight. Just make sure to cool them completely before refrigerating to avoid soggy skins.

Freezing

If you want to freeze them, wrap each potato tightly in foil and place them in a freezer-safe bag or container. I’ve found they freeze well for about 2 months. When you’re ready to eat, just thaw overnight in the fridge before reheating.

Reheating

To reheat, I recommend using the oven at 350°F for about 20 minutes to keep the skin crispy and the filling warm and melty. Avoid microwaving if you want to keep that perfect texture – it tends to make the skin soggy.

FAQs

Final Thoughts

This Broccoli and Cheddar Twice-Baked Potatoes Recipe has become one of my all-time favorites because it’s hearty, comforting, and surprisingly easy to pull off. I love how it elevates a simple baked potato into something special and even a bit indulgent without feeling heavy. If you give this a try, I’m sure you’ll find it as satisfying as I do — it’s a recipe that always gets a smile at the dinner table, and that’s what cooking should be about, right?

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