Broccoli Cheddar Twice Baked Potatoes
Transform your dinner table with these irresistible Broccoli Cheddar Twice Baked Potatoes, a comforting and flavorful side dish that's sure to impress! Perfectly baked russet potatoes are stuffed with a rich and creamy filling made from tangy sour cream, melted cheddar cheese, and tender steamed broccoli, then baked again to golden, bubbly perfection. Seasoned with garlic powder and a touch of butter, these loaded potatoes strike the perfect balance between creamy indulgence and veggie-packed goodness. Whether you're serving them as a hearty side for a weeknight meal or a crowd-pleasing dish for your next gathering, these twice baked potatoes are guaranteed to be a hit. Top with freshly chopped green onions for an extra pop of flavor and color!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 1 cup broccoli florets
- 1.5 cups shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup milk
- 2 tablespoons unsalted butter
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 2 pieces green onions (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry the potatoes thoroughly, then pierce each one several times with a fork.
Rub the potatoes with olive oil and a sprinkle of salt, then place them directly on the oven rack or a baking sheet. Bake for 50-60 minutes until the potatoes are fork-tender.
While the potatoes are baking, steam the broccoli florets until tender, about 5 minutes. Chop them into small pieces and set aside.
Remove the potatoes from the oven and let them cool slightly, about 10 minutes, until safe enough to handle.
Slice each potato in half lengthwise and carefully scoop out most of the flesh into a mixing bowl, leaving a thin layer to keep the potato skins sturdy.
To the potato flesh in the bowl, add sour cream, milk, butter, garlic powder, salt, and pepper. Mash everything together until smooth and creamy.
Fold in 1 cup of cheddar cheese and the chopped broccoli until well combined.
Spoon the mixture back into the potato skins, mounding it slightly.
Top each potato with the remaining 0.5 cup of cheddar cheese.
Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped green onions, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 17.6 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1595 mg | 123% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3960 mg | 84% | |
*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.
