Go Back
- 4 large russet potatoes - 2 cups fresh broccoli florets, chopped - 1 cup sharp cheddar cheese, shredded - 1/2 cup sour cream - 1/4 cup cream cheese, softened - 3 tablespoons butter - 2 green onions, finely sliced - Salt and pepper to taste - 1/2 teaspoon garlic powder - 1/2 teaspoon smoked paprika (optional) - Extra cheddar cheese for topping

Broccoli and Cheddar Twice-Baked Potatoes

Elevate your meal with Broccoli and Cheddar Twice-Baked Potatoes! This delicious dish combines creamy cheese and fresh broccoli for a comforting, nutritious experience. Follow easy steps to create a delightful filling with a mouthwatering blend of flavors. Perfect for impressing family and friends, these twice-baked potatoes are a must-try recipe! Click through to explore the full recipe and make this tasty dish your new favorite!
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes

2 cups fresh broccoli florets, chopped

1 cup sharp cheddar cheese, shredded

1/2 cup sour cream

1/4 cup cream cheese, softened

3 tablespoons butter

2 green onions, finely sliced

Salt and pepper to taste

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika (optional)

Extra cheddar cheese for topping

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Bake the Potatoes: Prick the russet potatoes with a fork to allow steam to escape. Place them directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.

      Prepare the Broccoli: While the potatoes are baking, steam the chopped broccoli florets until they are vibrant green and tender, about 4-5 minutes. Set aside.

        Scoop the Potatoes: Once the potatoes are cooked, let them cool slightly. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving about 1/4 inch of potato on the skin to maintain its structure.

          Mix Filling: To the potato flesh, add the butter, sour cream, cream cheese, garlic powder, smoked paprika (if using), salt, and pepper. Mash everything together until smooth and creamy.

            Add Cheese and Broccoli: Fold in the steamed broccoli and shredded cheddar cheese until well combined. Taste and adjust seasoning if needed.

              Fill the Potatoes: Spoon the broccoli and cheese mixture back into the potato skins, heaping it on top. Sprinkle extra cheddar cheese over each filled potato.

                Final Bake: Place the filled potatoes back in the oven and bake for an additional 15-20 minutes, until heated through and the cheese on top is bubbly and golden.

                  Garnish: Remove from the oven and sprinkle with sliced green onions before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 4 servings

                      - Presentation Tips: Serve the twice-baked potatoes on a rustic wooden board, garnished with additional green onion slices and a sprinkle of smoked paprika for a pop of color. Pair with a fresh green salad for a complete meal!