Go Back
- 4 large russet potatoes - 1 cup fresh broccoli florets, steamed and chopped - 1 ½ cups sharp cheddar cheese, shredded - ½ cup Greek yogurt or sour cream - 2 tablespoons unsalted butter, softened - 2 green onions, chopped - 1 teaspoon garlic powder - Salt and pepper to taste - Optional: a pinch of cayenne pepper for heat When making Broccoli and Cheddar Twice-Baked Potatoes, fresh ingredients shine. Russet potatoes give a fluffy base, while sharp cheddar adds rich flavor. Broccoli brings color and nutrients, making this dish healthy and fun. I love using Greek yogurt for creaminess. It adds tang and cuts fat, too. Don't skip the green onions; they add a nice crunch. - Baking sheet - Mixing bowl - Potato masher - Steamer basket Using the right tools makes cooking easier. A baking sheet helps the potatoes cook evenly. A mixing bowl is essential for combining the filling. A potato masher helps you get a creamy texture. A steamer basket allows the broccoli to cook perfectly without losing nutrients. These tools help you create a delightful dish. You can find the full recipe in the article to guide you through the cooking process. - Preheat your oven to 400°F (200°C). - Scrub the russet potatoes clean. Pierce each potato several times with a fork. - Place the potatoes on a baking sheet. Bake for 45-60 minutes until tender. - While the potatoes bake, steam the broccoli florets for about 4-5 minutes. - Once bright green and tender, chop the broccoli finely and set it aside. - When the potatoes are done, remove them from the oven. Let them cool slightly. - Cut each potato in half lengthwise. Scoop out the flesh into a mixing bowl, leaving a thin shell. - In your mixing bowl, combine the potato flesh, chopped broccoli, and 1 cup of cheddar cheese. - Add Greek yogurt, softened butter, green onions, garlic powder, salt, and pepper. - If you like a kick, add a pinch of cayenne pepper. - Mash everything together until creamy and well combined. Taste the mixture and adjust seasoning if needed. - Refill the potato skins with the mixture, heaping it slightly for a rustic look. - Sprinkle the remaining cheddar cheese over the tops of the stuffed potatoes. - Return the filled potatoes to the oven. Bake for 15-20 minutes until the tops are golden and cheese is bubbly. - Once done, remove from the oven and let cool for a few minutes before serving. For the full recipe, check out the section above. Enjoy these delightful bites! - Ensuring potatoes are fully cooked: Always bake your potatoes until they are soft. A fork should easily pierce through them. This step is key for a smooth filling. Use large russet potatoes for the best results. They have a great flavor and texture. - How to achieve a creamy filling: To get a creamy texture, mash the potato flesh well. Add Greek yogurt or sour cream to make it rich. Mix in cheddar cheese and butter for extra creaminess. Taste your filling and adjust with salt and pepper. - Best ways to store leftovers: After your twice-baked potatoes cool, wrap them in plastic wrap or foil. Place them in an airtight container. They can stay fresh in the fridge for up to three days. - Reheating tips for optimal taste: To reheat, place potatoes in the oven at 350°F (175°C). Bake for about 15-20 minutes until warm. This keeps the skin crispy and the filling soft. You can also microwave them, but the oven gives better results. - Garnishing ideas for serving: For a lovely touch, sprinkle chopped green onions on top. A dash of paprika adds color and flavor. You can also drizzle a bit of olive oil for shine. - Serving suggestions with sides: Pair these potatoes with a fresh salad or steamed veggies. They also go well with grilled chicken or fish. This makes for a hearty meal that everyone will enjoy. {{image_2}} You can change the cheese in this recipe. Try mozzarella for a milder taste. You can also use pepper jack for some heat. If you want to switch the Greek yogurt, sour cream works well, too. Plain yogurt can be a lighter option. Spices can bring your potatoes to life. A pinch of smoked paprika adds a nice touch. You can also try chili powder for extra warmth. If you like meat, bacon bits can give a savory crunch. Cook the bacon first, then stir it into the filling. Making these potatoes vegetarian is easy. Just skip the bacon bits and stick with the cheese. For gluten-free options, ensure the potato skins are the only base. All the ingredients, including cheese and yogurt, are naturally gluten-free. You can enjoy this dish worry-free! Each serving of broccoli and cheddar twice-baked potatoes contains about 400 calories. - Carbohydrates: 50g - Protein: 15g - Fat: 18g These potatoes are rich in vitamins. They provide a good dose of Vitamin C from broccoli. You also get calcium from cheddar cheese. You can lighten the recipe by making some small swaps. - Use low-fat cheese instead of sharp cheddar. - Replace Greek yogurt with a lower-fat option. - Consider using olive oil instead of butter. These changes can cut calories while keeping flavor. Try to use fresh herbs for taste instead of extra salt. Broccoli and cheddar twice-baked potatoes fit well into meal prep. - You can make a batch at the start of the week. - Store them in the fridge for quick meals. Pair these potatoes with a simple salad or roasted veggies. This adds balance and makes a full meal. If you freeze the leftovers, reheat them in the oven for the best taste. For more ideas, check out the Full Recipe. Can I make this recipe ahead of time? Yes, you can prepare these potatoes a day in advance. Bake the potatoes, scoop them, and mix the filling. Store the filled skins in the fridge. When you are ready to eat, bake them until hot. How can I make this recipe vegetarian? This recipe is already vegetarian! It uses no meat, just veggies and cheese. You can add more vegetables if you like. What can I use instead of cheddar cheese? You can use any cheese you enjoy. Try mozzarella for a milder taste or pepper jack for some spice. Can leftovers be frozen? Yes, you can freeze the leftover potatoes. Wrap each potato well in plastic wrap, then place it in a freezer bag. They keep well for up to three months. What toppings can be added? You can add toppings like crispy bacon bits, sour cream, or extra cheese. Chopped herbs like parsley or chives also work great. How do I know when potatoes are done? Potatoes are done when you can easily pierce them with a fork. They should feel soft inside. Can I use different types of potatoes? You can use other potatoes, like Yukon Gold or red potatoes. Just ensure they are large enough to hold the filling. This recipe shows how to make tasty stuffed potatoes with broccoli and cheese. We discussed ingredients, tools, and step-by-step instructions. You learned tips for perfecting your dish and ideas for variations. This meal is easy, healthy, and great for any occasion. I encourage you to customize it to your taste. Enjoy creating and sharing this satisfying dish!

Broccoli and Cheddar Twice-Baked Potatoes

Discover the deliciousness of Cheesy Broccoli Bliss Twice-Baked Potatoes, the perfect comfort food for any occasion! This simple recipe combines creamy mashed potatoes, fresh broccoli, and sharp cheddar cheese for a mouthwatering side dish that everyone will love. Ideal for family gatherings or a cozy weeknight dinner, these indulgent potatoes are sure to impress. Click through to explore the full recipe and elevate your meal today!
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes

1 cup fresh broccoli florets, steamed and chopped

1 ½ cups sharp cheddar cheese, shredded

½ cup Greek yogurt or sour cream

2 tablespoons unsalted butter, softened

2 green onions, chopped

1 teaspoon garlic powder

Salt and pepper to taste

Optional: a pinch of cayenne pepper for heat

Instructions
 

Preheat your oven to 400°F (200°C).

    Scrub the russet potatoes clean, then pierce them several times with a fork. Place them on a baking sheet and bake for about 45-60 minutes or until tender when pierced with a fork.

      While the potatoes are baking, steam the broccoli florets until bright green and tender, about 4-5 minutes. Chop them finely and set aside.

        Once the potatoes are done, remove them from the oven and let them cool slightly before handling.

          Cut each potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin shell to support the potato skin.

            To the potato flesh, add the chopped broccoli, 1 cup of cheddar cheese, Greek yogurt, softened butter, green onions, garlic powder, salt, and pepper. If you like some spice, add a pinch of cayenne pepper.

              Mash everything together until creamy and well combined. Taste and adjust seasoning if necessary.

                Refill the potato skins with the mixture, heaping it slightly for a rustic look.

                  Sprinkle the remaining cheddar cheese over the tops of the stuffed potatoes.

                    Return the filled potatoes to the oven and bake for an additional 15-20 minutes or until the tops are golden and the cheese is bubbly.

                      Remove from the oven and let cool for a few minutes before serving.

                        Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4

                          - Presentation Tips: Serve the potatoes on a rustic wooden board, garnished with extra chopped green onions and a sprinkle of paprika for color.