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When you need to change up dinner with a new side dish recipe, your family is going to love stuffed baked potatoes filled with fluffy potato, veggies, and plenty of cheese. These Broccoli Cheddar Twice Baked Potatoes will be a regular on your menu as an upgrade to the classic baked potato.
Stuffed Baked Potatoes with Broccoli and Cheese
I sometimes think I am raising little foodies. In fact, I pretty much know it. I received a copy of The Gourmet Kitchen by my friend Jennifer Farley to review it, and the first recipe my kiddo wanted to make was the Lobster Bisque. Sure, it sounds amazing, but since I was eager to try something right away, I went with something a little more every day.
Everyone loves a classic baked potato. But twice baked potatoes are even better because they are stuffed with a fluffy, cream potato mixture combined with cheese, then topped with more melted cheddar cheese. And this stuffed potato recipe gets some veggies in on the action by adding broccoli.
I’m a total sucker for anything with broccoli and cheese, like my Creamy Cauliflower Broccoli Cheese Soup. Add potatoes to the mix, and I’m all in. As were my kiddos! I mean, they are not Lobster Bisque. But they are an easy and versatile side dish that can go from weeknight dinner to date night meal!
And if you want to try that soup, or maybe some Arugula and White Bean Salad or Cumin-Marinated Grilled Flank Steak, make sure you pick up a copy of The Gourmet Kitchen. The recipes are so straightforward that even the most seemingly-upscale dish is totally approachable!
You really only need a handful of ingredients to make these twice baked potatoes.
- Russet potatoes: These are the best potatoes for baking. Their starch content makes them turn out fluffy.
- Broccoli florets: Fresh is recommended, but you can uyse froze broccoli florets. Just do not steam them too long or they will get mushy.
- Sour cream or plain Greek yogurt: To make the filling creamy and fluffy.
- Cheddar cheese: Sharp cheddar adds the most flavor, but use your favorite.
- Chives: You can omit these if you prefer.
- Salt: Season to taste.
How to Make Broccoli Cheddar Twice Baked Potatoes
Stuffed baked potatoes come together easily because you can measure and assemble some of the filling ingredients while the spuds are baking.
Bake the potatoes. Place the baked potatoes on a baking sheet and prick them with a fork. Then bake at 400°F for about an hour. You can also use other methods to make baked potatoes, and if you click on that link, you’ll find directions for the oven as well as the microwave, Instant Pot, crockpot, and air fryer. Once they are baked, set them aside to cool slightly until you can handle them.
Steam the broccoli. While the potatoes are in the oven, bring a pot of water to a simmer. Place the broccoli in a steamer basket over the simmering water and steam for 3-4 minutes, until crisp-tender.
Make the filling. Slice the top one-third off of each potato and set aside for another use or discard. Now, using a spoon, carefully scoop out the potato from the bottom larger halves, leaving the skin intact, and place into a bowl. Mash the potatoes, then stir in the sour cream or Greek yogurt), broccoli, some of the cheese, chives, and salt.
Stuff and twice bake potatoes. Divide the filling between the potato shells, and grate some additional cheddar cheese onto the top of each potato. Bake for another 10 minutes, or until heated through. Serve right away while they are still hot.
Storing and reheating leftovers
Leftover twice baked potatoes can be refrigerated in an air-tight container for up to 2 or 3 days. When you are ready to enjoy them, reheat them in the microwave or pop them back in the oven at 350°F until they are heated through.
Can you freeze stuffed baked potatoes?
Yes, you can freeze twice-baked potatoes . I recommend wrapping each one individually in plastic wrap or aluminum foil, then placing the wrapped potatoes in a freezer storage bag or airtight container. It is best to eat them within 2 to 3 months. Just thaw the potatoes in the refrigerator overnight. Then unwrap them and reheat in the microwave or oven at 350F until they are hot in the middle.
These stuffed baked potatoes are a delicious and easy addition to so many of your family’s favorite meals!
More potato side dishes
- Campfire Foil Pack Potatoes
- Bacon Cheddar Mashed Potatoes
- Goat Cheese Potato and Sweet Potato Gratin
- Cheddar Bacon Ranch Roasted Potatoes
Broccoli Cheddar Stuffed Baked Potatoes
- 4 large Russet potatoes
- 2 cups chopped broccoli florets
- 1/2 cup sour cream or plain Greek yogurt, which is what I used
- 1 cup grated sharp cheddar cheese plus more for topping
- 3 Tablespoons finely chopped fresh chives
- 1/2 teaspoon kosher salt
- Preheat your oven to 400°F and line a baking sheet with aluminum foil.
- Prick the potatoes several times with a for and place on the foil-lined baking sheet. Bake for an hour, or until fully cooked through. Allow to cool slightly.
- Bring a pot of water to a simmer. Place the broccoli in a steamer basket over the simmering water and steam for 3-4 minutes, until crisp-tender.
- Slice the top one-third off of each potato and set aside for another use or discard. Using a spoon, carefully scoop out the potato from the bottom larger halves, leaving the skin intact, and place into a bowl.
- Mash the potatoes with a potato masher. Stir in the sour cream (or Greek yogurt), broccoli, 1 cup cheese, chives, and salt.
- Divide the filling between the potato shells, and grate some additional cheddar cheese onto the top of each potato.
- Bake for another 10 minutes, or until heated through. Serve hot.