Broccoli and Cheddar Twice-Baked Potatoes


Elevate Your Potato Game: Broccoli and Cheddar Twice-Baked Potatoes


Looking to add some excitement to your dinner table? Say hello to Broccoli and Cheddar Twice-Baked Potatoes – a delicious twist on a classic comfort food favorite. These hearty potatoes are loaded with creamy mashed potatoes, sharp cheddar cheese, and tender broccoli florets, creating a dish that’s sure to please even the pickiest eaters. Whether you’re hosting a cozy family dinner or a casual gathering with friends, these twice-baked potatoes are guaranteed to steal the show. Let’s dive into the recipe and discover how to make this mouthwatering dish!


For the Potatoes:

  • 4 russet potatoes
  • 1 tsp olive oil
  • 3 & 1/2 tsp salted butter, very soft
  • 1/2 cup fat-free Greek yogurt
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 teaspoon chives
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 tsp onion flakes
  • 1/2 tsp dill weed
  • 1/2 tsp paprika
  • 1/2 cup cooked broccoli, chopped and divided
  • 2 cups shredded cheddar cheese, divided


1. Prepare the Potatoes:

  • Preheat your oven to 400°F (200°C).
  • Scrub the potatoes clean and pat them dry with a paper towel. Pierce each potato several times with a fork or knife.
  • Rub the potatoes with olive oil and sprinkle them with salt. Place them on a baking sheet lined with parchment paper.
  • Bake the potatoes for 45-60 minutes, or until they are fork-tender. Remove them from the oven and let them cool for a few minutes.

2. Scoop Out the Flesh:

  • Once the potatoes are cool enough to handle, slice off the top third of each potato lengthwise.
  • Using a spoon, carefully scoop out the flesh of the potatoes, leaving a thin layer of potato inside the skin. Place the potato flesh in a large mixing bowl.

3. Prepare the Filling:

  • To the bowl of potato flesh, add the softened butter, Greek yogurt, milk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill weed, and paprika. Mash and mix until well combined and creamy.
  • Fold in half of the shredded cheddar cheese and half of the cooked broccoli until evenly distributed throughout the potato mixture.

4. Twice-Bake the Potatoes:

  • Stuff the potato skins with the mashed potato mixture, mounding it slightly on top.
  • Sprinkle the remaining shredded cheddar cheese and cooked broccoli over the tops of the potatoes.
  • Place the stuffed potatoes back on the baking sheet and return them to the oven.
  • Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the potatoes are heated through.

5. Serve and Enjoy:

  • Once the potatoes are done, remove them from the oven and let them cool for a few minutes before serving.
  • Garnish with additional chives or a dollop of sour cream, if desired.
  • Serve the Broccoli and Cheddar Twice-Baked Potatoes hot as a delicious side dish or as a satisfying main course.

Cook Notes and Variations:

  • Bacon Lover’s Delight: For an extra savory twist, add crispy bacon bits to the potato filling before baking.
  • Spice It Up: Kick up the heat by adding a pinch of cayenne pepper or red pepper flakes to the potato mixture.
  • Vegetarian Option: Omit the bacon for a vegetarian-friendly version of this dish. You can also add diced bell peppers or mushrooms for added flavor and texture.
  • Cheese Variations: Feel free to experiment with different types of cheese, such as pepper jack, smoked gouda, or gruyere, to customize the flavor of your twice-baked potatoes.

Frequently Asked Questions (FAQs):

  1. Can I Make These Potatoes Ahead of Time? Yes, you can prepare the stuffed potatoes up to a day in advance. Simply assemble the potatoes, cover them tightly with plastic wrap, and refrigerate until ready to bake. Allow them to come to room temperature before baking as directed.
  2. How Do I Store Leftover Potatoes? Store any leftover twice-baked potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until heated through before serving.
  3. Can I Freeze Twice-Baked Potatoes? Yes, you can freeze unbaked stuffed potatoes for later use. Wrap each potato tightly in plastic wrap and aluminum foil, then place them in a freezer-safe container or bag. When ready to enjoy, bake them straight from the freezer, adding a few extra minutes to the baking time.

Keto and Low-Carb Version:

For those following a keto or low-carb diet, here’s a modified version of the recipe:

  • Cauliflower Substitute: Replace the potatoes with steamed and mashed cauliflower for a low-carb alternative.
  • Dairy-Free Option: Use dairy-free alternatives such as almond milk, coconut yogurt, and vegan cheese to make the recipe suitable for those with dairy intolerances or preferences.

With its creamy mashed potato filling, savory cheese, and tender broccoli, these Broccoli and Cheddar Twice-Baked Potatoes are a comforting and satisfying dish that’s perfect for any occasion. Whether you’re serving them as a side dish at a family dinner or enjoying them as a standalone meal, these twice-baked potatoes are sure to become a new favorite in your recipe repertoire. So why wait? Gather your ingredients and get ready to impress your taste buds with this delicious and hearty dish!