If you love comforting, cheesy potatoes that are bursting with flavor and a touch of green goodness, then you are going to adore this Broccoli and Cheddar Twice-Baked Potatoes Recipe. These potatoes are not your average side dish—they transform into a creamy, savory delight where tender broccoli meets sharp cheddar in every bite. The perfect balance between fluffy mashed potato filling and crispy, well-oiled skins makes this recipe an irresistible crowd-pleaser. Whether it’s a cozy family dinner or a potluck favorite, these twice-baked potatoes bring warmth and satisfaction to the table.
Ingredients You’ll Need
This recipe shines because of its simple, wholesome ingredients. Each one has a unique role, contributing to the rich creaminess, the vibrant green from the broccoli, or that irresistible cheesy finish that makes these potatoes truly special.
- 4 medium russet potatoes, washed and dried: The perfect starchy base for fluffy texture and sturdy skins that hold all the filling.
- 2 teaspoons olive oil: Adds a subtle richness and crispness to the potato skins when brushed on before baking.
- 4 tablespoons (57g) salted butter, very soft: Gives the mashed filling a velvety, buttery smoothness.
- 1/2 cup (113g) non-fat Greek yogurt: Brings creaminess with a slight tang, lightening the richness of the butter and cheese.
- 1/3 cup (76ml) buttermilk: Adds moisture and a gentle tartness, balancing flavors perfectly.
- 3/4 teaspoon salt: Essential for enhancing every ingredient’s flavor.
- 1/2 teaspoon pepper: Adds just a touch of heat to awaken the palate.
- 3/4 teaspoon dried chives: Offers a delicate onion flavor without overpowering the dish.
- 3/4 teaspoon garlic powder: Infuses a gentle, savory warmth throughout the filling.
- 1/2 teaspoon onion powder: Adds depth and a subtle sweetness.
- 1/2 teaspoon dried onion flakes: Gives little bursts of onion texture for interest.
- 1/2 teaspoon dried dill weed: Provides a fresh, herbaceous note that complements the broccoli beautifully.
- 1/2 teaspoon paprika: Adds a mild smokiness and a gorgeous color to the mixture.
- 1 and 1/2 cups cooked broccoli, chopped: Brings vibrant green color, nutritious punch, and a tender bite to the filling and topping.
- 2 cups cheddar cheese, shredded: Supplies that essential gooey, sharp cheesy flavor that makes these potatoes unforgettable.
How to Make Broccoli and Cheddar Twice-Baked Potatoes Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a small baking sheet with parchment paper to create a non-stick surface and catch any drips when you bake the potato skins later. Having this ready upfront makes the process smooth and mess-free.
Step 2: Bake the Potatoes
Place your washed and dried russet potatoes in a separate baking dish. Baking them at 400°F for about one hour ensures the potatoes will be perfectly soft on the inside, making the flesh easy to scoop out and mash. This long bake time allows for that incredible creamy texture you want in a twice-baked potato.
Step 3: Cool and Slice
Once the potatoes are tender, take them out of the oven and let them cool just enough so you can handle them safely without burning your fingers. Then, slice each potato in half lengthwise, creating the perfect little boat for your filling.
Step 4: Scoop and Prepare Skins
Carefully scoop out the potato pulp into a large bowl, leaving the skins intact for stuffing later. This step is key as the skins become crispy shells that hold the creamy filling. Before placing them on your prepared baking sheet, rub the outside of each potato skin with olive oil to help them roast up golden and crisp in the second bake.
Step 5: Make the Filling
Add your softened butter to the mashed potato pulp and mix until smooth and creamy. Then, stir in the Greek yogurt and buttermilk for extra moisture and tang. Season the mixture with salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, and paprika, folding everything together so the flavors meld perfectly. Finally, stir in 1 cup of the chopped cooked broccoli and 3/4 cup of shredded cheddar cheese to create that signature broccoli and cheddar flavor we all crave.
Step 6: Stuff the Potatoes
Evenly spoon the creamy filling back into the potato skins, mounding each half generously. Top every potato with the remaining broccoli and cheddar cheese, which will melt and add a lovely textured finish in the final bake.
Step 7: Bake Again
Pop your stuffed potatoes back into the oven and bake for 20 to 25 minutes until the cheese is bubbly, melted, and slightly golden. This second bake brings everything together beautifully, creating an inviting, melty masterpiece.
Step 8: Serve
Remove from the oven and serve these Broccoli and Cheddar Twice-Baked Potatoes Recipe creations immediately while they are still steaming hot and irresistibly gooey. They’re perfect as a main course or a hearty side that steals the show.
How to Serve Broccoli and Cheddar Twice-Baked Potatoes Recipe
Garnishes
Add a personal touch by sprinkling a bit of fresh chopped parsley or green onions on top after baking for an extra pop of color and fresh flavor. A dollop of sour cream or a drizzle of hot sauce can also elevate the experience if you love a little contrast in richness or heat.
Side Dishes
These stuffed potatoes pair wonderfully with a crisp green salad for a lighter balance, or alongside grilled chicken, steak, or baked fish for a satisfying, well-rounded dinner. Roasted vegetables or a simple tomato salad bring a refreshing counterpoint to the creamy, cheesy potatoes.
Creative Ways to Present
For a fun twist, try making mini versions of this Broccoli and Cheddar Twice-Baked Potatoes Recipe by using baby potatoes. You can also serve them in a shallow baking dish family-style to scoop from, perfect for casual gatherings. If you like, sprinkle different cheeses on top like mozzarella or gouda to create variations on the classic flavor.
Make Ahead and Storage
Storing Leftovers
Leftover twice-baked potatoes store beautifully in an airtight container in the refrigerator for up to 3 days. Keep in mind they taste best when reheated gently to maintain their creamy texture without drying out.
Freezing
If you want to freeze these, it’s best to cool them completely first, then wrap each potato half individually in plastic wrap and place in a freezer bag. They can be frozen for up to a month. Thaw overnight in the refrigerator before reheating for the best results.
Reheating
To reheat, place the potatoes on a baking sheet and warm in a 350°F oven until heated through and the cheese is melty again, about 20 minutes. You can also microwave them, but expect a slightly different texture—not bad for a quick fix!
FAQs
Can I use other types of cheese instead of cheddar?
Absolutely! While cheddar is classic, feel free to try gouda, mozzarella, or even pepper jack for a fun twist. Different cheeses will bring unique flavors and textures to your potatoes.
Do I need to cook the broccoli before adding it to the filling?
Yes, cooking the broccoli beforehand ensures it’s tender and blends well into the creamy filling. Raw broccoli would be too crunchy and won’t meld flavors as nicely during baking.
Can I make this recipe dairy-free?
You can substitute the butter, cheese, and yogurt with dairy-free alternatives such as vegan butter, nutritional yeast for cheesy flavor, and coconut or almond milk yogurt to keep it creamy.
How do I ensure the potato skins get crispy?
Rubbing the skins with olive oil before the second bake is key, as well as making sure the oven is fully preheated and the potatoes are spaced out for even heat circulation.
What’s the best potato variety to use?
Russet potatoes are ideal for twice-baked recipes because of their high starch content, which yields a fluffy interior and sturdy skins perfect for stuffing.
Final Thoughts
There’s something so satisfying about a batch of perfectly stuffed, gooey, cheesy, flavorful Broccoli and Cheddar Twice-Baked Potatoes Recipe straight from the oven. Whether you’re making them for a family meal or impressing friends at your next dinner party, they’re sure to become a beloved classic in your kitchen. I can’t wait for you to try them and share in the joy of this delicious, cozy dish!
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Broccoli and Cheddar Twice-Baked Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Broccoli and Cheddar Twice-Baked Potatoes are a comforting and hearty dish perfect for a main course or a wholesome side. Soft baked russet potatoes are scooped out and mixed with creamy Greek yogurt, buttermilk, butter, and a flavorful blend of herbs and spices, then combined with tender cooked broccoli and sharp cheddar cheese. The filling is stuffed back into the potato skins and baked again until golden and melty, offering a deliciously cheesy and veggie-packed twist on a classic twice-baked potato.
Ingredients
Potatoes and Preparation
- 4 medium russet potatoes, washed and dried
- 2 teaspoons olive oil
Filling
- 4 tablespoons (57g) salted butter, very soft
- 1/2 cup (113g) non-fat Greek yogurt
- 1/3 cup (76ml) buttermilk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon dried chives
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried onion flakes
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon paprika
- 1 and 1/2 cups cooked broccoli, chopped into bite-size pieces, divided
- 2 cups cheddar cheese, shredded, divided
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper and set it aside for later use.
- Bake the Potatoes: Place the washed and dried russet potatoes in a small baking dish and bake for 1 hour, or until the potatoes are soft and cooked through. This initial baking ensures tender potatoes ready for the twice-baked preparation.
- Cool and Slice: Remove the potatoes from the oven and allow them to cool until they are safe to handle. Then, slice each potato lengthwise in half.
- Scoop and Prepare Skins: Using a spoon, gently scoop out the potato pulp from each half into a large mixing bowl. Be careful to keep the potato skins intact. Rub the outside of each potato skin with olive oil and place them on the prepared baking sheet.
- Make the Filling: Add the softened butter to the potato pulp and mash until mostly smooth using an electric mixer or potato masher. Stir in the Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dill weed, and paprika. Fold in 1 cup of the cooked chopped broccoli and 3/4 cup of shredded cheddar cheese evenly.
- Stuff the Potatoes: Evenly divide the prepared filling among the potato skins, mounding the mixture nicely. Top each filled potato half with the remaining 1/2 cup of broccoli and 1 1/4 cups of shredded cheddar cheese for a cheesy finish.
- Bake Again: Return the stuffed potatoes to the oven and bake for 20 to 25 minutes, or until the cheese has melted and the potatoes are thoroughly heated.
- Serve: Remove the twice-baked potatoes from the oven and serve immediately while warm and melty. This dish can be enjoyed as a satisfying main course or a hearty side.
Notes
- To save time, you can bake the potatoes a day ahead and refrigerate them until ready to prepare the filling.
- For a vegetarian option, this recipe is already suitable as it contains no meat.
- Use sharp cheddar for a more pronounced cheese flavor or mild cheddar for a subtler taste.
- If you prefer a creamier texture, add a little extra buttermilk or Greek yogurt to the filling.
- Feel free to add other vegetables or cooked bacon bits for added flavor and texture.
- Make sure to handle the hot potatoes carefully to avoid burns during the scooping step.
