Broccoli and Cheese Twice Baked Potatoes
Transform your weeknight dinner with these irresistible Broccoli and Cheese Twice Baked Potatoes! This wholesome recipe takes comforting baked potatoes to the next level by combining tender russet potato flesh with creamy sour cream, melted cheddar cheese, and steamed broccoli florets. The smooth and buttery filling is packed back into crispy potato shells, topped with even more cheddar, and baked to golden, bubbly perfection. Perfect as a hearty vegetarian main or a satisfying side dish, these twice-baked potatoes are easy to make and bursting with flavor. With simple ingredients and a crowd-pleasing presentation, this recipe is a surefire favorite for family meals or casual gatherings.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 cups broccoli florets
- 1.5 cups shredded cheddar cheese
- 0.5 cup sour cream
- 4 tablespoons unsalted butter
- 0.25 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C).
Clean the russet potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
Rub the potatoes with olive oil and place them directly on the oven rack. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.
While the potatoes are baking, steam the broccoli florets until tender, about 5-7 minutes. Chop the steamed broccoli into small pieces and set aside.
Once the potatoes are baked, remove them from the oven and let them cool for about 10 minutes or until they are safe to handle.
Slice each potato in half lengthwise. Carefully scoop out the flesh, leaving a thin shell of potato behind to maintain the structure of the skins. Place the scooped-out flesh in a large mixing bowl.
Add the unsalted butter, sour cream, milk, salt, black pepper, and garlic powder to the scooped-out potato flesh. Mash the mixture until smooth and creamy.
Fold in the chopped broccoli and 1 cup of shredded cheddar cheese into the potato mixture until evenly combined.
Spoon the mixture back into the potato shells, mounding it slightly. Place the filled potato halves on a baking sheet lined with parchment paper.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the tops of the stuffed potatoes.
Return the stuffed potatoes to the oven and bake at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving. Enjoy your Broccoli and Cheese Twice Baked Potatoes!
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 21.3 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 5.2 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 416 mg | 32% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1631 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
