Broccoli and Cheddar Twice-Baked Potatoes Recipe

Indulge in the creamy goodness of these hearty twice-baked potatoes filled with a flavorful combination of broccoli and cheddar cheese. Perfect as a satisfying side dish or a delicious main course.


  • 4 large russet potatoes
  • 2 cups broccoli florets, chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Optional toppings: chopped green onions, crispy bacon bits


  1. Preheat your oven to 400°F (200°C).
  2. Scrub the potatoes thoroughly and pierce each one several times with a fork. This allows steam to escape during baking.
  3. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
  4. While the potatoes are baking, steam the broccoli florets until they are tender. You can do this on the stovetop or in the microwave.
  5. Once the potatoes are done, remove them from the oven and let them cool slightly until they are safe to handle.
  6. Carefully slice off the top third of each potato lengthwise and scoop out the flesh into a large mixing bowl, leaving a thin layer of potato inside the skin to keep the shells sturdy.
  7. Mash the potato flesh in the bowl with butter, sour cream, salt, and pepper until smooth and creamy.
  8. Stir in the steamed broccoli and shredded cheddar cheese until well combined.
  9. Spoon the mixture back into the potato shells, mounding it up generously.
  10. Place the stuffed potatoes on a baking sheet lined with parchment paper and return them to the oven.
  11. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the tops are lightly golden.
  12. Remove from the oven and let them cool for a few minutes before serving.
  13. Garnish with optional toppings like chopped green onions or crispy bacon bits, if desired.
  14. Serve hot and enjoy the deliciousness of these broccoli and cheddar twice-baked potatoes!

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