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Savory Broccoli Cheddar Twice Baked Potatoes

Creamy cheese melds with tender broccoli in these twice baked potatoes, creating a comforting side dish that's ideal for cozy dinners and family gatherings.

Ingredients

  • 4 large russet potatoes
  • 1 cup broccoli florets chopped
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup sour cream
  • 1/4 cup green onions chopped
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 400°F (200°C).
  • Wash and scrub the potatoes thoroughly, then prick each one with a fork.
  • Place the potatoes directly on the oven rack and bake for 45-60 minutes, until fork-tender.
  • While the potatoes bake, steam the broccoli florets until tender, about 5-7 minutes.
  • Once baked, remove the potatoes from the oven and allow them to cool slightly.
  • Slice each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato in the skin.
  • Add the steamed broccoli, shredded cheddar cheese, sour cream, green onions, butter, salt, and pepper to the potato flesh in the bowl.
  • Mash the mixture until smooth and well-combined, then taste and adjust the seasoning if necessary.
  • Spoon the broccoli and cheese mixture back into the potato skins, mounding it on top.
  • Sprinkle any remaining cheddar cheese on top of the filled potatoes and return them to the oven.
  • Bake for an additional 15-20 minutes, until the tops are golden and the cheese is melted.