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Broccoli Cheddar Twice Baked Potatoes

Broccoli Cheddar Twice Baked Potatoes

The Crispy Chef
A comforting upgrade to the classic baked potato: fluffy potato filling mixed with butter, cream, tender broccoli, and sharp cheddar, then baked again in crispy potato shells. Creamy, cheesy, and hearty, this dish makes a standout side or even a main course.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4 potatoes
Calories 540 kcal

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.

Notes

Assemble ahead and refrigerate up to 2 days before baking. Swap cheeses, add bacon or ham for protein, or make it dairy-free with plant-based substitutes. Avoid overmixing the filling to keep it fluffy.

Nutrition

Calories: 540kcalCarbohydrates: 45gProtein: 20gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 720mgPotassium: 1100mgFiber: 5gSugar: 4gVitamin A: 900IUVitamin C: 28mgCalcium: 350mgIron: 2.5mg
Keyword broccoli cheddar potatoes, cheesy stuffed potatoes, comfort food side, twice baked potatoes
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