Description
Broccoli and Cheddar Twice Baked Potatoes are creamy, cheesy, crispy on the outside, and irresistibly comforting.
Ingredients
Scale
- 4 large russet potatoes (scrubbed and dried)
- 1 tablespoon olive oil
- 1/2 cup sour cream
- 1/4 cup whole milk
- 3 tablespoons unsalted butter
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 cup cooked broccoli florets, finely chopped
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Chopped chives or green onions for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Rub potatoes with olive oil and salt. Place on a lined baking sheet and bake 50–60 minutes until tender. Cool 10 minutes.
- Slice off the top third of each potato. Scoop out the flesh, leaving a 1/4-inch shell.
- Mash the potato with butter, sour cream, milk, garlic powder, salt, and pepper. Stir until fluffy, then fold in 1 cup cheddar and chopped broccoli.
- Spoon filling back into shells, mounding generously. Top with remaining cheddar.
- Bake an additional 15–20 minutes until golden and bubbling.
- Garnish with chives or green onions and serve warm.
Notes
- These potatoes are great for make-ahead meals.
- Customize by adding other vegetables or proteins.
- Perfect as a side dish or vegetarian main.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg