Description
This Broccoli and Cheddar Twice-Baked Potatoes recipe offers a delicious way to enjoy a classic comfort food with a healthy twist. Creamy mashed potato filling mixed with tender broccoli florets and sharp cheddar cheese is scooped back into crispy potato skins and baked until golden and bubbly. Perfect as a vegetarian side dish, these twice-baked potatoes bring a cheesy, flavorful, and satisfying element to any meal.
Ingredients
Scale
Potatoes and Seasoning
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling
- 1 cup cooked broccoli florets, chopped
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
Garnish
- 2 green onions, chopped
Instructions
- Preheat the oven: Set the oven to 400°F (200°C) to prepare for baking the potatoes.
- Prepare potatoes: Scrub the russet potatoes clean, rub them with olive oil, and sprinkle them evenly with salt. Pierce each potato several times with a fork to allow steam to escape during baking.
- Bake potatoes: Place the potatoes directly on the oven rack and bake for 45 to 60 minutes, or until the potatoes are tender when pierced with a fork. Remove and let cool slightly.
- Scoop out flesh: Cut each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a thin layer of potato intact around the skins to maintain structural integrity.
- Make filling: Mash the scooped potato flesh with sour cream, milk, butter, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Add broccoli and cheese: Stir in the chopped broccoli and half of the shredded cheddar cheese into the mashed potato mixture until well combined.
- Stuff potatoes: Spoon the filling back into the potato skins, filling them generously and evenly.
- Top with cheese: Sprinkle the remaining cheddar cheese evenly on top of the filled potatoes.
- Bake again: Return the stuffed potatoes to the oven and bake for 15 to 20 minutes until the cheese is melted and the tops turn lightly golden.
- Garnish and serve: Remove from the oven, garnish with chopped green onions, and serve warm.
Notes
- For an extra flavor boost, add a pinch of smoked paprika or cooked bacon bits to the potato filling before baking.
- These twice-baked potatoes can be prepared ahead of time and refrigerated before the second baking step for convenience.
- Ensure the potato skins are left with a thin layer of flesh when scooping to prevent tearing during stuffing.
