There’s something deeply satisfying about a perfect baked potato. It’s comfort food at its best. But a Broccoli Cheddar Twice Baked Potato is the ultimate upgrade. We take that fluffy potato goodness, mix it with butter, cream, tender broccoli, and a ton of sharp cheddar cheese, then stuff it all back into its crispy shell for a second bake. The result is a creamy, cheesy, hearty side dish that is far more impressive than the sum of its parts.
These twice baked potatoes are a fantastic way to elevate any weeknight meal or holiday gathering. They look beautiful on the plate, offer built-in portion control, and—best of all—can be completely assembled ahead of time. It’s the perfect combination of a delicious, easy recipe that everyone loves, delivering a warm, cheesy hug in every spoonful.
Why You’ll Love This Recipe
- Supreme Comfort Food: The creamy mashed filling mixed with sharp cheddar and tender broccoli is incredibly rich and satisfying.
- Built-in Portion Control: Each potato is a perfect serving, making dinner time easy and elegant.
- Excellent Make-Ahead Option: You can assemble the potatoes completely, refrigerate them, and bake them just before serving.1
- Hearty and Versatile: They are substantial enough to serve as a light lunch or main course, yet pair perfectly with any protein.
- Crispy Skin, Creamy Inside: The twice-baked method ensures a crispy potato skin and a smooth, fluffy interior.
Ingredients
- 4 large Russet potatoes (about 10-12 oz or 280-340 g each)
- 2 tbsp (30 ml) olive oil
- 1 1/2 cups (180 g) small broccoli florets, steamed or boiled until just tender2
- 1/2 cup (115 g) unsalted butter, softened or melted
- 1/2 cup (120 ml) milk or heavy cream (heavy cream makes it extra rich)
- 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt, or to taste
- 1/4 tsp black pepper
- Optional Garnish: Chopped chives or green onions
Equipment
- Baking sheet
- Fork
- Large mixing bowl
- Potato masher or hand mixer
- Sharp knife and spoon
Step-by-Step Instructions
- First Bake (The Prep): Preheat your oven to 400°F (200°C).3 Wash and scrub the potatoes thoroughly. Prick each potato all over with a fork (about 5-6 times). Rub the skins with the olive oil and sprinkle with a little extra salt. Place the potatoes directly on a baking sheet and bake for 50–60 minutes, or until they are soft when squeezed.
- Cool and Scoop: Remove the potatoes from the oven and let them cool for about 10 minutes so they are easier to handle. Using a sharp knife, slice each potato lengthwise. Using a spoon, carefully scoop the fluffy potato flesh into a large mixing bowl, making sure to leave about a quarter-inch (0.6 cm) border of flesh attached to the skin to create a sturdy shell. Place the empty potato shells back on the baking sheet.
- Make the Filling: Add the softened butter, milk or cream, garlic powder, onion powder, salt, and pepper to the potato flesh. Use a potato masher or a hand mixer on low speed to mash the ingredients until they are smooth and creamy. Be careful not to overmix, as this can make the potatoes gluey.
- Fold in the Goodies: Gently fold 1 cup (115 g) of the shredded cheddar cheese and all of the steamed broccoli florets into the potato mixture using a spatula. Taste the filling and adjust the seasoning if necessary.
- Stuff and Top: Spoon or pipe the potato mixture back into the empty potato shells, making a nice, slightly mounded top. Sprinkle the tops evenly with the remaining 1/2 cup (55 g) of shredded cheddar cheese.
- Second Bake (The Finish): Reduce the oven temperature to 350°F (175°C). Bake the stuffed potatoes for 15–20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly.
- Rest and Serve: Garnish with fresh chives or green onions if desired. Let them cool for 5 minutes before serving for the best flavor and texture.
Substitutions and Variations
- Cheese: While cheddar is classic, you can get creative with your cheese blend. Try smoked cheddar, Monterey Jack, provolone, or a touch of Gruyère for extra flavor.
- Add Protein: Stir in some crumbled, cooked bacon, diced ham, or shredded chicken when you add the broccoli for a complete meal.
- Vegetables: Swap the broccoli for steamed cauliflower, sautéed mushrooms, or caramelized onions.
- Make It Dairy-Free: Substitute the butter and milk with vegan butter and a rich unsweetened plant-based milk (like soy or cashew milk). Use a high-quality dairy-free cheddar alternative for the cheese.
Pro Tips and Common Mistakes to Avoid
- Use Russet Potatoes: Russet potatoes have a high starch content that makes them light and fluffy when baked, which is exactly what you want for the filling.4 Waxy potatoes won’t give you that same texture.
- Do Not Overmix: When making the filling, stop mixing as soon as the ingredients are combined and there are no large lumps left. Overmixing releases too much starch and will result in a heavy, gluey, unpleasant texture.
- Steam the Broccoli First: It’s important to cook the broccoli before adding it to the filling. The short time in the oven isn’t enough to cook the raw broccoli florets.
- Leave a Thick Wall: Don’t scoop out all the potato flesh. Leaving a good quarter-inch wall will ensure the potato shell holds its shape during the second bake and doesn’t tear.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can assemble the stuffed potatoes completely, right up to the second bake. Place them in the baking dish, cover with plastic wrap, and refrigerate for up to 2 days. To bake from the fridge, add about 10-15 minutes to the second bake time.
- Storage (Leftovers): Store leftover, cooled potatoes in an airtight container in the refrigerator for up to 4 days.
- Freezing: Twice baked potatoes are great for freezing! Place the completely assembled but unbaked potatoes on a baking sheet to freeze for a few hours. Once solid, wrap each one tightly in plastic wrap, then foil. They can be frozen for up to 3 months.5
- Reheating: Unwrap the frozen potatoes and bake them at 350°F (175°C) for 40-50 minutes, or until heated through. You can also bake refrigerated leftovers at 350°F (175°C) for 20-25 minutes.
Serving Suggestions
These hearty potatoes are substantial enough to serve as a side, but they can easily be the main attraction. They pair beautifully with a grilled steak, baked salmon, or a simple roasted chicken. For a complete comfort meal, serve them alongside a bowl of steaming hot chili or vegetable soup.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: 1 full potato
- Calories: 540 kcal
- Protein: 20 g
- Fat: 32 g
- Carbohydrates: 45 g
Note: These are approximations and can vary based on the size of the potatoes and whether you use milk or heavy cream.
FAQs
Q: Why did my filling turn gluey?
A: Your filling turned gluey because of overmixing. When you overmix mashed potatoes, the starch breaks down and becomes gummy. To avoid this, mash only until the ingredients are just combined, and use a potato masher instead of a food processor or a high-speed mixer.
Q: Can I use smaller potatoes?
A: You can, but it will be much harder to scoop and stuff them. For the twice-baked technique, the largest Russet potatoes you can find are best because they give you a thick, sturdy shell and a lot of fluffy filling.
Q: Is it better to bake or boil the potatoes first?
A: It is much better to bake the potatoes first. Baking gives the potato flesh a drier, fluffier texture, while boiling adds moisture, which can lead to a watery, less flavorful filling.
Q: Can I assemble these and freeze them unbaked?
A: Yes, absolutely! Twice baked potatoes are one of the best make-ahead and freeze-ahead side dishes.6 Follow the instructions under the “Freezing” guidance for the best results.
Q: What is the best kind of cheddar to use?
A: We recommend a sharp or extra-sharp cheddar. The strong flavor of the cheese stands up well to the potatoes and butter, ensuring the cheese flavor really shines through in every bite.
Broccoli Cheddar Twice Baked Potatoes
Equipment
- Baking sheet
- Fork
- Large mixing bowl
- Potato masher or hand mixer
- Sharp knife and spoon
Ingredients
- 4 large Russet potatoes (10–12 oz / 280–340 g each)
- 2 tbsp (30 ml) olive oil
- 1 1/2 cups (180 g) small broccoli florets, steamed or boiled until just tender
- 1/2 cup (115 g) unsalted butter, softened or melted
- 1/2 cup (120 ml) milk or heavy cream
- 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper
- Chopped chives or green onions (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub with olive oil and salt, then bake on a sheet for 50–60 minutes until tender.
- Let potatoes cool 10 minutes. Slice lengthwise, scoop flesh into a bowl leaving 1/4-inch shell. Return shells to baking sheet.
- Add butter, milk or cream, garlic powder, onion powder, salt, and pepper to potato flesh. Mash until smooth but not overmixed.
- Fold in 1 cup cheddar and broccoli florets. Taste and adjust seasoning.
- Stuff filling back into potato shells, mounding slightly. Top with remaining 1/2 cup cheddar.
- Reduce oven to 350°F (175°C). Bake 15–20 minutes until heated through and cheese is melted and bubbly.
- Garnish with chives or green onions if desired. Rest 5 minutes before serving.
