These twice baked potatoes filled with cheddar cheese and broccoli are the perfect side dish – they’re easy to make and the whole family will love them!
Who doesn’t love twice baked potatoes?
I’m not usually the biggest fan of potatoes — I often reach for bread, pasta, or rice when I want a carb — but twice baked potatoes are an exception. When they’re packed with cheddar and broccoli and baked a second time, they become irresistible.
This broccoli cheddar twice baked potato recipe is a family favorite my mom has made for years. The finished dish is creamy, cheesy, and comforting — perfect as a side for weeknight dinners or a holiday table.
These stuffed potatoes take a bit longer than a quick roasted side, but they’re straightforward and worth the effort. You bake the potatoes, scoop out the flesh, mix it with creamy ingredients, cheese and chopped broccoli, then return it to the skins and bake again until bubbly and golden.
If you prefer lighter options, low-fat sour cream and cream cheese work well here without sacrificing creaminess. For best melting and flavor, use full-fat sharp cheddar.
Tips for perfect Broccoli Cheddar Twice Baked Potatoes:
- Low-fat or regular sour cream and cream cheese both work well; choose based on your preference.
- Use full-fat sharp cheddar for best melting and flavor — low-fat cheddar often doesn’t melt as smoothly.
- Make-ahead option: prepare the filling and refrigerate for a few hours, then fill and bake when ready. Add a few extra minutes to the bake time if the potatoes are cold.
Broccoli Cheddar Twice Baked Potatoes
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These twice baked potatoes filled with cheddar cheese and broccoli are the perfect side dish – they’re easy to make and the whole family will love them!
Total Time: 1 hour 45 minutes
Yield: 4
Ingredients
- 3-4 baker potatoes (3 large or 4 medium)
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/4 cup sour cream
- 1/4 cup 2% milk
- 1/4 cup cream cheese
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cups shredded sharp cheddar cheese, divided
- 1 cup broccoli florets, chopped small
Instructions
- Preheat the oven to 400°F (200°C). Wash and dry the potatoes, rub them with olive oil, and sprinkle with salt and pepper.
- Place the potatoes on a foil-lined baking sheet and bake for 55–60 minutes, or until tender when pierced with a fork. Baking time will vary with potato size.
- Remove the potatoes from the oven and let them cool until they are easy to handle. Reduce the oven temperature to 375°F (190°C).
- Slice the potatoes in half lengthwise and scoop out the flesh, leaving about 1/8″ of potato attached to the skins.
- In a large bowl, mash the scooped potato flesh with sour cream, milk, cream cheese, Dijon mustard, salt, and pepper until smooth. Stir in 1 cup of shredded cheddar and the chopped broccoli florets.
- Spoon the potato mixture back into the potato skins, dividing it evenly. Sprinkle the remaining 1/4 cup of cheddar on top.
- Bake the filled potato halves at 375°F (190°C) for 25–30 minutes, until heated through and the cheese is melted. Serve immediately.
Notes
Both full-fat and low-fat sour cream and cream cheese work well in this recipe. If you prefer, 1% milk should be fine as a substitute for 2% milk.
- Author: Andi
- Prep Time: 15 minutes
- Cook Time: 90 minutes