Description
These Cheesy Broccoli Twice-Baked Potatoes are the ultimate comfort food, combining fluffy baked potatoes with creamy, cheesy goodness and fresh broccoli. Perfect as a hearty side dish or a satisfying vegetarian main, this easy recipe delivers rich flavor and a satisfying texture that everyone will love.
Ingredients
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4 large russet potatoes, scrubbed clean
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3 tbsp unsalted butter
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1/2 cup sour cream or Greek yogurt
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1 1/2 cups shredded cheddar cheese, divided
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1 cup broccoli florets, steamed and chopped
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1/4 cup whole milk or heavy cream
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1/2 tsp garlic powder
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Salt and pepper to taste
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Chopped chives or green onions (for garnish, optional)
Instructions
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Bake the Potatoes: Preheat oven to 400°F (200°C). Pierce potatoes with a fork and place them directly on the oven rack or a baking sheet. Bake for 1 hour or until tender. Let cool for 10 minutes.
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Prepare the Filling: Cut potatoes in half lengthwise and scoop out the flesh, leaving a thin layer attached to the skin. In a large bowl, mash the potato flesh with butter, sour cream, milk, garlic powder, salt, and pepper until smooth. Fold in broccoli and 1 cup of cheddar cheese.
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Stuff & Bake Again: Spoon the filling back into the potato skins and sprinkle with remaining cheese. Bake at 400°F (200°C) for 15-20 minutes, until cheese is melted and bubbly.
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Garnish & Serve: Sprinkle with chopped chives or green onions if desired. Serve hot.
Notes
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To make this dish lighter, use Greek yogurt instead of sour cream.
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For a richer filling, choose heavy cream over milk.
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Customize the recipe by adding cooked turkey bacon or using different cheese varieties like mozzarella or gouda.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish, Main Dish
- Method: Baking
- Cuisine: American