Stuffed Cheddar Broccoli Twice Baked Potato
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This cheesy cheddar broccoli twice-baked potato recipe is so gooey and delicious, the kids always ask for seconds! These tender potatoes make a hearty side perfect as a side dish for a weeknight or even served as an appetizer. This is a delicious potato and broccoli recipe the whole family will love!
Table of Contents
Why We Love Stuffed Cheddar Broccoli Twice Baked Potatoes
- A delicious side dish that works as a side for chicken, beef, pork and all kinds of main dishes!
- Creamy and delicious filling, broccoli cheese is a classic combo!
- This recipe is delicious as an appetizer, stuffed potato skins! – Sometimes when I serve it as an appetizer I stuff them a little less because it makes more of an appetizer bite size, and eat the extra filling as a potato side for another meal.
- This recipe is also a great way to encourage eating a few extra vegetables in a meal.
Ingredients For Broccoli Cheddar Twice Baked Potatoes
Find the full printable recipe with specific measurements and directions below in the recipe card.
- Russet potatoes – Yukon gold potatoes can also be used
- cooking oil – Canola oil, avocado oil, vegetable oil or olive oil all work for this recipe.
- broccoli florets – chopped, we want small bite sized pieces so they fit in the potato
- butter
- sour cream
- milk
- paprika
- garlic powder
- salt
- pepper
- cheddar cheese – shredded, you can swap out Monterrey jack, mozzarella or even a blend of cheeses.
How To Make This Broccoli Cheddar Twice Baked Potato Recipe
- Scrub the potatoes with water. Use a towel to get them really dry. Prick the potatoes with a fork then rub the outsides with oil.
- Bake in the oven at 400 degrees on a sheet pan for about an hour or until soft and fork tender. See below for ways to use other kitchen gadgets to make cooking the potatoes faster.
- Let the potatoes cool for at least ten minutes after taking them out of the oven. While the potatoes are cooling, steam the broccoli in a pot on the stove, about five minutes. I prefer fresh broccoli, but frozen broccoli can also be used.
- Scoop out the center of the potatoes into a large mixing bowl. Leave about a 1/4 to 1/2 inch connected to the potato skin. The potato will form a cup to hold the filling.
- Add butter, sour cream, milk, parpika, garlic, salt and pepper to the potato in the mixing bowl. Mix well until the filling is creamy. You can use an electric mixer or food processor for this step if you prefer.
- Add chopped broccoli and 1/4 cup of the cheddar cheese to the potato mixture and mix well. Sometimes I’ll swap out 1/4 cup of parmesan cheese for the cheddar cheese at this step. It’s delicious too!
- Split the potato mixture and fill the empty potato halves to make a broccoli stuffed potato.
- Top potatoes with the remaining shredded cheese. Then bake for an additional 8-10 minutes at 350 degrees.
How Can I Make These Potatoes Faster? Air Fryer, Instant Pot, And Other Kitchen Gadget Helpers.
Cooking baked potatoes in the oven can take a little while, but don’t worry! You can shave extra time off your meal by using one of these methods to cook baked potatoes. Once the potatoes are soft, scoop them out and follow the directions from there to make this ooey-gooey cheesy broccoli potato recipe.
- How To Make Baked Potatoes In The Air Fryer
- How To Make Baked Potatoes In the Instant Pot
- How To Microwave Baked Potatoes
- Crockpot Baked Potatoes– This method isn’t faster in the moment, BUT you can put them in the crockpot in the morning pretty fast to prep ahead.. In the evening they are soft and ready to finish making the potatoes for dinner.
You can also find more potato topping ideas in my classic baked potato recipe which has a crispy skin, or for a fun twist try these Colcannon Inspired Twice Baked Potatoes which is based on a traditional Irish potato recipe I know you’ll love.
Other Recipes You’ll Love
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Cheesy Hashbrown Casserole (In The Slow Cooker!)
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Loaded Mashed Potato Casserole
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Easy Hot German Potato Salad
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Crispy Easy Potato Pancakes
Stuffed Cheddar Broccoli Twice Baked Potato
Cheesy cheddar broccoli twice baked potatoes make a delicious side for any dinner. Full of gooey cheese, tender broccoli and creamy potato your family will love this recipe that is perfect for adding a few extra vegetables to dinner.
Ingredients
- 4 large Russet potatoes Yukon gold potatoes can also be used
- 3 tablespoons oil Canola oil, avocado oil, vegetable oil or olive oil all work for this recipe.
- 1 cup broccoli florets chopped to bite size, so they fit in the potato
- 1/4 cup butter salted
- 1/2 cup sour cream
- 1/4 cup milk you can use any milk of choice
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup cheddar cheese shredded
Instructions
- Preheat oven to 400 F. Line the baking sheet with aluminim foil if you prefer. Lightly oil the baking sheet.
- Scrub each potato clean and pat dry. Poke each potato a few times with a fork to allow steam to escape. Rub each potato with cooking oil.
- Place the potatoes on the lined cookie sheet and bake for 1 hour until soft. Let them cool on the counter for at least 10 minutes. Lower the temperature of the oven to 350 F.
- 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 the long way. Use a spoon to scoop out most of the potato center into a large mixing bowl. Leave about 1/4” to 1/2” still attached to the potato skin so it holds a cup shape.
- Add butter, sour cream, milk, parpika, garlic, salt and pepper to the potato in the mixing bowl. Stir together until mostly smooth with an electric mixer, food processor or mash and stir by hand.
- Fold in the broccoli and 1/4 cup of cheddar cheese into the the potato mixture. Scoop the potato mixture evenly into the potato skins. Top with remaining cheddar cheese.
- Bake the potatoes for 8-10 minutes or until the cheese fully melts. Enjoy!
Notes
- Most of the cook time for this recipe is baking the potatoes but there are a lot more options that are quicker if you have a kitchen gadget. See my tips in the article for speeding up the cook time with the instant pot, air fryer, crockpot, and even micorwave.
- Broccoli can also be roasted, cooked in a pot with a little bit of water over medium heat, or boiled. What’s most important is when you add it to the potato mixture that it is tender when you pierce it with a fork. The broccoli will not cook enough if you add it to the potato skins raw.
- Frozen broccoli can also be used in this recipe.
- Sour cream can be substituted for a little more milk until creamy. If you use only milk it is best to whip the potatoes with an electric mixer as it will be harder to get them to a creamy texture.
- Garnish with green onions if you prefer
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 36g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 293mg | Potassium: 852mg | Fiber: 3g | Sugar: 2g | Vitamin A: 468IU | Vitamin C: 21mg | Calcium: 133mg | Iron: 2mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
