Broccoli Cheddar Twice Baked Potatoes
A fun twist on classic Twice Baked Potatoes, these Broccoli Cheddar Twice Baked Potatoes combine two of kids’ favorite ways to enjoy veggies into one delicious side dish (or party appetizer).
Broccoli Cheddar Twice Baked Potato Recipe
My birthday is coming up and every year my go-to birthday meal is a perfectly cooked medium-rare steak with plenty of twice baked potatoes on the side.
While I normally go classic, this year I’m shaking things up (just a little bit) by incorporating tender broccoli into our classic recipe.
The result is silky smooth, cheesy and creamy mashed potatoes in a crispy potato skin, with tender-crisp broccoli with a generous sprinkle of cheddar cheese.
Of course, you can swap out the broccoli for your favorite vegetable add-in: cauliflower, mushrooms, bell peppers, etc. And you can amp up the heat with a bit of hot sauce or cajun seasoning (my favorite is my homemade version).
Here are some other Variations on Twice Baked Potatoes you can try:
- Taco Twice Baked Potatoes: add in 1/2 cup black beans and 1/2 cup taco-seasoned beef to the mashed potato mixture – serve with salsa and sour cream.
- Blue Cheese Twice Baked Potatoes: swap out all or some of the cheddar cheese called for in this recipe for blue cheese for a truly steakhouse-worthy version of this classic
- Buffalo Chicken Twice Baked Potatoes: you can use leftover buffalo chicken or just season about 1 to 2 cups of chicken with buffalo chicken sauce and swap out a couple tablespoons of milk for a couple tablespoons of ranch or blue cheese sauce.
- Rotisserie Chicken Twice Baked Potatoes: incorporate 1 cup of shredded rotisserie chicken into the mashed potato filling
- Or for a more simple variation, use greek yogurt instead of sour cream
What is the difference between a baked potato and a twice-baked potato? A baked potato is a full potato that has just been baked once and while it is fluffy, it doesn’t have that creamy texture of a twice baked potato. Twice baked potatoes have the potato flesh scooped out and mixed with sour cream, butter and sometimes milk, before being placed back in the potato skin for a second bake which creates a crispy shell with a creamy mashed potato interior. They are quite literally twice-baked.
What is the best potato for twice-baked potatoes? Russet potatoes are starchy and fluffy while the skins are very nicely crisp and sturdy, perfect for holding up to generous stuffings.
Can you freeze twice-baked potatoes? Yes, you can! Make the twice baked potatoes as directed below and then cool completely before storing in your favourite airtight freezer containers or zip-top freezer bags. Freeze for up to 2 months. When ready to enjoy, bake from frozen by placing on a cookie sheet and baking at 350F for 35-45 minutes.
Why are my twice baked potatoes gummy? This can occur for three reasons:
- Either over or undercooking the potatoes, so it’s important to do the fork-tender test on the first bake and then not exceed the cooking time indicated below for the second bake.
- This can also occur when using waxy potatoes which contain less starch.
- Over mixing the mashed potato filling. It’s important to not mix to the point that it is gummy, sticky and glue-like. Leave some lumps in!
Broccoli Cheddar Twice Baked Potatoes Ingredients
- Potatoes
- Cooking oil, as needed
- Broccoli Florets
- Butter
- Sour Cream
- Milk
- Salt and Pepper, as desired
- Paprika
- Garlic Powder
- Shredded Cheese
Scroll down to the printable recipe card for full measurements.
Tip: you can boil or roast the broccoli instead of steaming, if desired.
Kitchen Tools You May Find Helpful
- Sharp Kitchen Knife
- Cutting Board
- Measuring Cups and Spoons
- Mixing Bowl
- Cheese Grater
- Sheet Pan
- Large Spoon
How to Make Broccoli Cheddar Twice Baked Potatoes
Preheat oven to 400F
Line a baking sheet with tinfoil.
Scrub each potato clean and then rub with cooking oil.
Place the potatoes on the lined cookie sheet and bake for 1 hour.
Allow the potatoes to cool until you are able to handle them comfortably.
Lower the heat of the oven to 350F.
Place a pot of water on the stove to boil. Once boiling, place broccoli in a steamer basket and place over the boiling water for 5 minutes until softened.
Cut each potato in half, lengthwise, then use a spoon to scoop out the potato flesh, leaving about 1/4” to 1/2” flesh attached to the potato skin.
Place the scooped potato flesh in a large mixing bowl.
Once all of the potatoes have been scooped out, add the butter, sour cream, seasoning and 1/4 cup of the cheese and stir together until smooth.
Stir in the broccoli, then portion the potato-broccoli mixture out into the potato skins.
Top each potato with shredded cheese.
Bake the potatoes until the cheese is melted, about 8-10 minutes.
Pin this Delicious Twist on Twice Baked Potatoes for a decadent side dish the whole family will love:
Grab your free printable recipe card for our twice baked broccoli cheddar potatoes:
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Broccoli Cheddar Twice Baked Potatoes
Decadent twice baked potatoes feature crispy potato skins filled with creamy mashed potatoes, tender-crisp broccoli and plenty of melted cheddar cheese. The perfect party appetizer or family-friendly side dish.
Ingredients
- 4 potatoes
- Cooking oil, as needed
- 1 cup Broccoli Florets
- 1/4 cup butter
- 1/2 cup sour cream
- 1/4 cup milk
- Salt and pepper, as desired
- 1/2 teaspoon Paprika
- 1/2 teaspoon Garlic Powder
- 3/4 cup shredded cheese
Instructions
- Preheat oven to 400F
- Line a baking sheet with tinfoil.
- Scrub each potato clean and then rub with cooking oil.
- Place the potatoes on the lined cookie sheet and bake for 1 hour.
- Allow the potatoes to cool until you are able to handle them comfortably.
- Lower the heat of the oven to 350F.
- Place a pot of water on the stove to boil. Once boiling, place broccoli in a steamer basket and place over the boiling water for 5 minutes until softened.
- Cut each potato in half, lengthwise, then use a spoon to scoop out the potato flesh, leaving about 1/4” to 1/2” flesh attached to the potato skin.
- Place the scooped potato flesh in a large mixing bowl.
- Once all of the potatoes have been scooped out, add the butter, sour cream, seasoning and 1/4 cup of the cheese and stir together until smooth.
- Stir in the broccoli, then portion the potato-broccoli mixture out into the potato skins.
- Top each potato with shredded cheese.
- Bake the potatoes until the cheese is melted, about 8-10 minutes.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 230Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 177mgCarbohydrates: 21gFiber: 3gSugar: 2gProtein: 6g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy broccoli cheddar twice baked potatoes recipe as much as mine does!
For more amazing appetizers, check out our full appetizer recipe collection here:
For more ways to make veggies delicious, check out our full vegetable recipe collection here:
