If you’re on the hunt for a comforting yet vibrant side dish or a hearty meal option, this Cheesy Broccoli Twice-Baked Potatoes Recipe is exactly what you need. Imagine fluffy russet potatoes loaded with creamy, garlicky mashed insides, combined with tender broccoli florets and sharp cheddar cheese baked to bubbly perfection. It’s a beautiful balance of textures and flavors, making it a crowd-pleaser for family dinners or gatherings. Plus, the cheesy goodness with the fresh green of broccoli adds a colorful touch that’s just as delightful to the eyes as it is to the palate.
Ingredients You’ll Need
This Cheesy Broccoli Twice-Baked Potatoes Recipe calls for simple ingredients that you probably have on hand, yet each plays a crucial role in creating its rich taste and satisfying texture. From creamy sour cream to tender broccoli and sharp cheddar, every component harmonizes perfectly.
- Russet potatoes: These large, starchy potatoes are ideal for baking and scooping due to their fluffy texture inside.
- Chopped broccoli florets: Fresh or frozen and thawed, broccoli adds a fresh, slightly crunchy bite and vibrant color.
- Sour cream: Adds tanginess and creaminess, creating a luscious filling.
- Unsalted butter: Enhances richness without overpowering the other flavors.
- Sharp cheddar cheese: Divided for mixing in and topping, it brings that irresistible cheesy depth.
- Milk: Used to achieve the perfect creamy consistency in the mashed potato filling.
- Garlic powder: Adds a subtle savory kick that brightens the overall flavor.
- Salt and pepper: Essential seasonings to balance and enhance every bite.
- Optional garnish: Chopped green onions or parsley for a fresh, eye-catching finish.
How to Make Cheesy Broccoli Twice-Baked Potatoes Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Give the potatoes a good scrub, prick them with a fork, and place them directly on the oven rack. Baking them this way locks in moisture while rendering the skins delightfully crisp. Bake for 45 to 60 minutes until a fork slides in effortlessly, then set aside to cool just enough to handle safely.
Step 2: Cook the Broccoli
While your potatoes are in the oven, steam the chopped broccoli florets for about 3 to 4 minutes, just until they turn tender but still retain a bit of crunch. This quick cooking method preserves broccoli’s bright color and fresh taste, which pairs perfectly with the creamy potatoes.
Step 3: Scoop Out the Centers
Once the potatoes have cooled slightly, slice each one lengthwise and gently scoop out the soft center. Be careful to leave a thin wall intact—the potato “shell” should hold its shape like a cozy little bowl for the filling. Place the scooped potato meat into a large mixing bowl for mashing.
Step 4: Make the Filling
In your bowl of scooped potato, add sour cream, butter, garlic powder, salt, pepper, and milk. Mash everything together until smooth and creamy, adjusting milk amount as needed to reach your ideal texture. Now fold in the steamed broccoli and three-quarters of the shredded cheddar cheese, mixing gently so that each bite will have that perfect burst of cheesy broccoli goodness.
Step 5: Stuff and Bake Again
Fill each potato shell generously with your cheesy, broccoli-studded filling. Sprinkle the remaining cheddar cheese over the top for an irresistible golden crust. Place the stuffed potatoes on a baking sheet and bake at 375°F (190°C) for about 15 to 20 minutes, until the filling is warmed through and the cheese topping is melted and slightly browned.
Step 6: Garnish and Serve
Finish with a sprinkle of fresh chopped green onions or parsley for a burst of color and a hint of freshness. Serve your Cheesy Broccoli Twice-Baked Potatoes hot and enjoy the comforting, cheesy bites that bring this simple dish to a new level of deliciousness.
How to Serve Cheesy Broccoli Twice-Baked Potatoes Recipe
Garnishes
A sprinkle of chopped green onions, fresh parsley, or even a dash of smoked paprika can elevate this dish with an extra visual and flavor boost. These garnishes bring freshness and a slight crunch that contrasts beautifully with the creamy filling.
Side Dishes
This recipe stands out as a hearty side dish but pairs wonderfully with grilled chicken, a fresh garden salad, or even a bowl of soup for a complete meal. The cheesy broccoli twice-baked potatoes add warmth and richness to any plate they join.
Creative Ways to Present
Try halving the baked potatoes into smaller, bite-sized appetizers for parties or serve them in mini muffin tins to create adorable, individual-sized portions. You could even layer the filling in a casserole dish for a cheesy broccoli potato bake with less prep.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover twice-baked potatoes in an airtight container and store in the refrigerator for up to 3 days. This keeps the flavors fresh and the texture just right.
Freezing
To freeze, wrap each stuffed potato tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready, thaw in the fridge overnight before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for 20 to 25 minutes until warmed through and the cheese topping is melted again. Avoid microwaving if possible to keep the skins crispy and the filling creamy.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Just be sure to thaw and drain it well before steaming lightly to avoid excess moisture, which can make the filling soggy.
What type of cheese works best in this recipe?
Sharp cheddar is the classic choice for its strong flavor and great melting properties, but you can also mix in mozzarella for extra gooeyness or a bit of Parmesan for a nutty twist.
Are russet potatoes necessary?
Russets are preferred because of their fluffy texture after baking, which makes scooping and mashing easier. Waxy potatoes tend to be firmer and less ideal for this recipe.
Can this recipe be made vegan or dairy-free?
Yes! Substitute the butter, sour cream, and cheese with plant-based alternatives, such as vegan butter, dairy-free sour cream, and vegan cheddar to keep the creamy and cheesy texture.
How can I add more protein to this dish?
Mix in cooked bacon bits, diced ham, or shredded chicken into the filling for an extra protein boost that complements the flavors well.
Final Thoughts
This Cheesy Broccoli Twice-Baked Potatoes Recipe is a fantastic way to elevate everyday potatoes into something comforting, colorful, and downright addictive. It’s easy to prepare, adaptable, and perfect for sharing with loved ones on any occasion. I absolutely encourage you to try this recipe and discover firsthand why it’s become such a beloved favorite in so many kitchens. Happy baking, and enjoy every cheesy, broccoli-packed bite!
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Cheesy Broccoli Twice-Baked Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesy Broccoli Twice-Baked Potatoes are a hearty and comforting side dish perfect for any meal. Crispy on the outside and creamy, cheesy, and packed with tender broccoli on the inside, they offer a delicious way to enjoy a vegetable-packed potato classic. Baked twice to perfection, they are both flavorful and satisfying.
Ingredients
Potatoes
- 4 large russet potatoes
Filling
- 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 Garnish
- Chopped green onions or parsley
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 from oven and let cool slightly to handle safely.
- Cook the Broccoli: While the potatoes bake, steam the chopped broccoli for 3–4 minutes until just tender. Once steamed, set aside to cool slightly.
- Scoop Out the Centers: When potatoes are cool enough, slice each one in half lengthwise. Using a spoon, gently scoop out the insides into a large bowl, leaving a thin layer of potato inside each skin to maintain the shell’s structure.
- Make the Filling: To the scooped-out potato flesh, add sour cream, unsalted butter, garlic powder, salt, pepper, and milk. Mash thoroughly until smooth and creamy. Fold in the steamed broccoli and 3/4 cup of shredded sharp cheddar cheese. Adjust milk quantity if needed to achieve a creamy texture.
- Stuff and Bake Again: Spoon the creamy filling back into the potato shells. Sprinkle the remaining 1/4 cup of cheddar cheese evenly on top. Arrange potatoes on a baking sheet and bake at 375°F (190°C) for 15–20 minutes, or until heated through and the cheese topping is melted and golden brown.
- Garnish and Serve: Remove from oven and sprinkle with chopped green onions or parsley for a fresh, vibrant finish. Serve warm and enjoy this comforting dish.
Notes
- You can use fresh or frozen broccoli; just make sure to thaw if frozen.
- If you prefer a creamier filling, add milk gradually until the desired consistency is reached.
- Other cheeses like mozzarella or pepper jack can also be used based on your taste.
- For a spicier version, add a pinch of cayenne pepper or smoked paprika to the filling.
- These potatoes can be prepared in advance and reheated in the oven.
