Broccoli Cheese Twice-Baked Potatoes with Cheddar
Crispy-skinned russet potatoes filled with a creamy mixture of fluffy potato, steamed broccoli, and melted cheddar cheese. The potato flesh is whipped with butter and cream until smooth, then combined with tender broccoli florets and sharp cheddar before being stuffed back into the shells and baked until golden. Perfect as a hearty side dish for dinner or a satisfying vegetarian main course. The twice-baking technique creates a contrast between the crispy exterior and the rich, cheesy interior.
Ingredients
- 4 medium russet potatoes, scrubbed and dried
- 1 teaspoon olive oil
- 4 tablespoons unsalted butter, room temperature (1/2 stick)
- ½ cup heavy cream
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ½ cups steamed broccoli, choppedfrozen broccoli1:1
thaw and drain well first
- 1 ½ cups freshly shredded cheddar cheese, divided
- chopped chives, for garnish
Instructions
- 1
Preheat oven to 400°F and line a baking sheet with parchment paper
- 2
Scrub and dry potatoes, then rub skins with olive oil
- 3
Place potatoes on baking sheet and bake for 1 hour until soft
- 4
Remove from oven and set aside to cool
- 5
Slice cooled potatoes in half lengthwise
- 6
Scoop out potato flesh into a large bowl, leaving thin rim in skins
- 7
Return empty skins to baking sheet
- 8
Add butter, heavy cream, and seasonings to potato flesh
- 9
Mash with potato masher or hand mixer until smooth
- 10
Fold in broccoli and half of the cheese with rubber spatula
- 11
Divide filling evenly among potato shells
- 12
Top with remaining cheese
- 13
Bake 20-25 minutes until cheese is melted and potatoes are heated through
- 14
Broil for 1-2 minutes if desired
- 15
Garnish with chopped chives
Tips
Pierce potatoes with a fork before baking to prevent bursting and ensure even cooking.
Let potatoes cool completely before handling to avoid burns and make scooping easier.
Save some cheese for extra topping if you want a more golden, bubbly finish.
Good to Know
Refrigerate covered for up to 3 days. Reheat in 350°F oven for 15-20 minutes.
Can prepare through stuffing step, cover and refrigerate up to 1 day. Add 5-10 minutes to final baking time.
Serve hot as a side dish with grilled meats or as a vegetarian main with salad.
Common Mistakes
Don't skip cooling time to avoid burns when handling hot potatoes.
Don't scoop too aggressively to avoid breaking the potato skins.
Substitutions
thaw and drain well first
FAQ
Can I use frozen broccoli instead of steamed?
Yes, thaw frozen broccoli completely and drain well to remove excess moisture before mixing into the potato filling.
How long do these keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
Can I freeze twice-baked potatoes?
Yes, wrap individually and freeze for up to 3 months. Thaw overnight and reheat in the oven until heated through.