These Broccoli and Cheddar Twice-Baked Potatoes are the cozy, cheesy side I turn to when I want comfort with a hint of green. Creamy, crisp-edged, and loaded with broccoli and melty cheddar, they taste like a hug from the oven.
Why You’ll Love This Broccoli and Cheddar Twice-Baked Potatoes
- Classic steakhouse flavor at home with simple ingredients
- Creamy, fluffy centers with crisp skins and gooey cheddar
- Make-ahead friendly for busy nights and holidays
- Kid-approved way to serve broccoli
- Easy to customize with your favorite mix-ins
Broccoli and Cheddar Twice-Baked Potatoes Ingredients & Substitutions
- 4 large russet potatoes (10 to 12 oz each). Sub: Idaho baking potatoes.
- 2 cups finely chopped broccoli florets, lightly steamed. Sub: thawed frozen broccoli, patted dry.
- 1 1/2 cups sharp cheddar, shredded. Sub: mild cheddar, Colby, or half cheddar half Monterey Jack.
- 1/2 cup sour cream. Sub: plain Greek yogurt for a lighter tang.
- 4 tbsp unsalted butter, softened. Sub: olive oil or plant butter.
- 1/4 to 1/3 cup warm milk or cream, as needed. Sub: unsweetened cashew or oat milk.
- 2 scallions, thinly sliced. Sub: chives or a little minced red onion.
- 1 tsp garlic powder and 1/2 tsp onion powder.
- 1 tsp kosher salt, plus more to taste.
- 1/2 tsp black pepper.
- Olive oil for rubbing skins.
- Optional add-ins: 4 slices cooked bacon, crumbled; pinch smoked paprika; pinch red pepper flakes.
Step-by-Step Instructions to Make Broccoli and Cheddar Twice-Baked Potatoes
1. Bake the potatoes
Preheat oven to 400°F. Scrub potatoes, dry well, and prick all over with a fork. Rub lightly with olive oil and sprinkle with salt. Place directly on the rack with a sheet pan below and bake 60 to 70 minutes until skins are crisp and a knife slides in easily.
2. Steam the broccoli
While potatoes bake, steam chopped broccoli 2 to 3 minutes until bright green and just tender, then drain well. Press with paper towels to remove excess moisture so the filling stays fluffy.
3. Halve and scoop
Let potatoes cool 10 minutes. Slice lengthwise and carefully scoop centers into a bowl, leaving a sturdy 1/4 inch shell. Arrange shells on a lined sheet pan.
4. Mash the filling
To the hot potato, add butter, sour cream, garlic powder, onion powder, salt, and pepper. Mash until smooth and fluffy, adding warm milk a little at a time. Stir in 1 cup cheddar, broccoli, and most of the scallions. Taste and adjust seasoning.
5. Fill and bake again
Spoon filling back into shells, mounding slightly. Top with remaining 1/2 cup cheddar. Bake at 375°F for 15 to 20 minutes until heated through and cheese melts.
6. Optional broil and garnish
For browned tops, broil 1 to 2 minutes, watching closely. Finish with remaining scallions and a pinch of paprika or red pepper flakes if you like.
Tips for Success
- Choose large, starchy russets for fluffy centers and sturdy shells.
- Do not overmix the filling. Mash just until smooth to avoid gumminess.
- Dry the broccoli well so it does not water down the filling.
- Warm milk blends better and keeps the texture silky.
- Season generously. Potatoes love salt, so taste and adjust.
Variations of Broccoli and Cheddar Twice-Baked Potatoes
- Loaded: Stir in crispy bacon and a dollop of ranch, then top with extra scallions.
- Spicy: Add minced jalapeño, pepper jack, and a dash of hot sauce.
- Lighter: Use Greek yogurt and reduce butter to 2 tbsp; add extra steamed broccoli.
- Veggie boost: Swap 1 cup potato with mashed cauliflower for extra veg.
- Extra cheesy: Mix in a little cream cheese for ultra-creamy filling.
Serving Suggestions: What to Pair with Broccoli and Cheddar Twice-Baked Potatoes
- Grilled steak, roast chicken, or baked salmon
- Crisp green salad with lemon vinaigrette
- Garlic sautéed green beans or roasted carrots
- Tomato soup for a cozy, diner-style pairing
Storage & Reheating Instructions
Refrigerate cooled potatoes in an airtight container up to 4 days. To freeze, wrap each potato tightly in foil, then place in a freezer bag up to 2 months. Thaw overnight in the fridge.
- Oven: 350°F for 20 to 25 minutes from chilled, 30 to 35 from frozen.
- Air fryer: 350°F for 8 to 12 minutes until hot.
- Microwave: 60 to 90 seconds per potato, then crisp in a hot skillet or air fryer if desired.
Memories Made Around the Table
My mom kept a stash of twice-baked potatoes in the freezer for busy school nights. Even now, that first scoop of steamy, cheesy filling tastes like home.
FAQs
Can I make these ahead?
Yes. Assemble up to the second bake, cover, and refrigerate up to 24 hours. Add 5 to 10 extra minutes when baking.
Can I use frozen broccoli?
Absolutely. Thaw, chop finely, and squeeze dry with paper towels so the filling stays fluffy.
What are the best potatoes for twice-baked?
Large russet or Idaho baking potatoes. Their high starch makes the creamiest texture and the skins hold up well.
How do I make them vegetarian or gluten-free?
They are naturally gluten-free. For vegetarian, skip bacon and use veggie add-ins. Most cheddar is vegetarian, but check labels if needed.
Can I leave the skins off?
The skins are essential for structure and add great texture. If you prefer less skin, scoop a bit more flesh from the sides to thin them.
Final Thoughts
With crisp skins, creamy centers, and plenty of broccoli-cheddar goodness, these twice-baked potatoes deliver comfort any night of the week. Make a double batch and thank yourself later.
Broccoli and Cheddar Twice-Baked Potatoes
Equipment
- 1 Sheet pan
- 1 Steamer basket (or pot with steamer insert)
- 1 Mixing Bowl
- 1 Potato masher
- 1 Sharp knife
- 1 Fork
- 1 Parchment Paper (optional)
Ingredients
Main Ingredients
- 4 russet potatoes large (10 to 12 oz each)
- Olive oil for rubbing skins
- 2 cup broccoli florets finely chopped, lightly steamed
- 1.5 cup sharp cheddar shredded
- 0.5 cup sour cream
- 4 tbsp unsalted butter softened
- 0.25 cup warm milk or cream add more as needed (up to 1/3 cup)
- 2 scallions thinly sliced
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
Optional Add-Ins
- 4 slice bacon cooked, crumbled
- 1 pinch smoked paprika
- 1 pinch red pepper flakes
Instructions
Make the Potatoes
- Preheat oven to 400°F. Scrub potatoes, dry well, and prick all over with a fork. Rub lightly with olive oil and sprinkle with salt. Place directly on the rack with a sheet pan below and bake 60 to 70 minutes until skins are crisp and a knife slides in easily.
- While potatoes bake, steam chopped broccoli 2 to 3 minutes until bright green and just tender, then drain well. Press with paper towels to remove excess moisture so the filling stays fluffy.
- Let potatoes cool 10 minutes. Slice lengthwise and carefully scoop centers into a bowl, leaving a sturdy 1/4 inch shell. Arrange shells on a lined sheet pan.
- To the hot potato, add butter, sour cream, garlic powder, onion powder, salt, and pepper. Mash until smooth and fluffy, adding warm milk a little at a time. Stir in 1 cup cheddar, broccoli, and most of the scallions. Taste and adjust seasoning.
- Spoon filling back into shells, mounding slightly. Top with remaining 1/2 cup cheddar. Bake at 375°F for 15 to 20 minutes until heated through and cheese melts.
- For browned tops, broil 1 to 2 minutes, watching closely. Finish with remaining scallions and a pinch of paprika or red pepper flakes if you like.