Description
- These Cheesy Broccoli Twice-Baked Potatoes are the ultimate comfort food—creamy, cheesy, and loaded with nutritious broccoli! Each fluffy potato shell is stuffed with a rich filling of mashed potato, sharp cheddar, and tender broccoli, then baked to golden perfection. A delicious side dish or satisfying vegetarian meal, perfect for weeknight dinners, holiday spreads, or meal prepping!
Ingredients
-
4 large russet potatoes
-
1 1/2 cups chopped broccoli florets (fresh or frozen and thawed)
-
1/2 cup sour cream
-
4 tbsp unsalted butter
-
1 cup shredded sharp cheddar cheese (divided)
-
1/4 cup milk (more if needed)
-
1/2 tsp garlic powder
-
Salt and pepper, to taste
-
Optional: chopped green onions or parsley for garnish
Instructions
-
Bake the Potatoes:
Preheat oven to 400°F (200°C). Scrub the potatoes clean, pierce each with a fork, and bake directly on the oven rack for 45–60 minutes, until fork-tender. Remove and let cool slightly. -
Cook the Broccoli:
While the potatoes bake, steam the chopped broccoli for 3–4 minutes until just tender. Set aside. -
Scoop Out the Centers:
Once potatoes are cool enough to handle, slice each one in half lengthwise. Using a spoon, gently scoop out the insides into a large bowl, leaving a thin layer of potato to maintain the shell’s structure. -
Make the Filling:
To the scooped-out potato, add sour cream, butter, garlic powder, salt, pepper, and milk. Mash until smooth and creamy.
Fold in steamed broccoli and 3/4 cup of shredded cheddar cheese. Add more milk for a smoother texture if needed. -
Stuff and Bake Again:
Spoon the filling back into the potato shells. Sprinkle the remaining 1/4 cup of cheddar cheese on top.
Return potatoes to a baking sheet and bake at 375°F (190°C) for 15–20 minutes, or until heated through and cheese is melted and golden. -
Garnish and Serve:
Sprinkle with chopped green onions or parsley for a fresh finish. Serve warm and enjoy!
Notes
-
For extra richness, stir in a tablespoon of cream cheese into the filling.
-
Add crumbled cooked bacon or diced ham if you want a meatier version.
-
To make them ahead: Stuff the potatoes and refrigerate them, then bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3
- Protein: 6g
- Cholesterol: 20mg