Easy Broccoli Cheddar Twice Baked Potatoes
You (and everyone you know) are going to adore these broccoli and cheese baked potatoes! Fluffy potatoes, melty cheddar, tender broccoli, and a touch of sour cream all in one neat little package turn your basic baked potato into an extra-tasty side dish! If that’s not comfort food, what is?
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop, Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
If you’re a fan of all things broccoli and cheese (like me!), you’re going to love these broccoli cheddar twice-baked potatoes. There’s just something about the combination of tender broccoli and gooey, melty cheddar that’s irresistible. Add fluffy mashed potatoes to the mix, and you’ve got yourself pure comfort food bliss!
These twice-baked potatoes take everything you love about my Creamy Cauliflower Broccoli Cheese Soup and turn it into a hearty, cheesy, satisfying side that goes well with just about anything. Whether you’re serving these as a side dish or the star of the meal, they’re guaranteed to be a hit with the whole family.
What Makes Broccoli and Cheese Potatoes So Special
Melty cheddar cheese and tender broccoli are a match made in heaven, in my opinion, especially in these potatoes. Here’s what makes them so memorable:
- A classic combo. Broccoli and cheddar are such a great combo! The creamy richness of the cheese balances out broccoli’s earthy, slightly bitter flavor beautifully.
- Creamy, gooey, melty. First, the creamy mashed potato filling gets an upgrade with a touch of sour cream (hello, extra fluffy potatoes!), while the sharp cheddar melts into everything, contributing an unbeatable richness. Round it all out with some tender steamed broccoli and fresh chives, tying everything together for incredibly satisfying bites.
- The whole family will love ’em. These potatoes are the ultimate comfort food. Warm, hearty, and packed with cheesy goodness, they’ll have everyone coming back for seconds (even the picky eaters!). Plus, they’re so easy to tailor to your taste buds! Check out the section below titled “Fun Variations” to learn how.
What You’ll Need
Just six ingredients and you’ll be ready to rock! Here they are (have a look at the recipe card below for precise measurements):
- Russet potatoes – Russets are ideal due to their low moisture and higher starch content. This helps them get nice and fluffy. Opt for potatoes that are on the larger side for easier stuffing. If you prefer a creamier baked potato, you can also give Yukon golds a try, but you’ll have to be careful to avoid breaking the more tender skins when you scoop out the potatoes.
- Broccoli florets – Chop them up so that they are a bit smaller than bite-sized. I much prefer fresh broccoli because it holds up better in the filling, but you can use frozen. Just don’t steam it for too long, or it’ll get mushy.
- Sour cream – The sour cream helps make the potato mixture super creamy and fluffy. Plain Greek yogurt would also work here, and what I often use since I nearly always have it in my fridge.
- Grated sharp cheddar cheese – Grate the cheese fresh from the block. Pre-grated cheese includes starches to prevent clumping, so it affects the flavor and texture, and won’t melt as well. You can also experiment with different cheeses if you’d like!
- Fresh chives – Chop ’em up nice and fine so they’re onion-y taste doesn’t overpower the dish.
- Kosher salt – If you’d like to add a little ground black pepper, I won’t stop you!
How to Make Broccoli and Cheese Baked Potatoes
Here’s a basic overview of how to make broccoli and cheese baked potatoes. Scroll to the recipe card below for more detailed instructions.
- Prep. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Bake the potatoes. Use a fork to prick the potatoes several times. Place the potatoes on the baking sheet and bake for an hour, until tender.
- Steam the broccoli. So that it has a chance to cool slightly, while the potatoes bake, bring a pot of water to a simmer. Fill a steamer basket with broccoli and steam for 3-4 minutes until tender, and let cool slightly.
- Scoop the spuds. Slice the top 1/3 off of each potato and discard (you can also snack on them!). With the other 2/3, use a spoon to scoop out some of the potato, leaving the potato about 1/4-inch thick to form a sturdy shell and keep the skin intact. Transfer the scooped out oprtion of potato to a bowl.
- Make the filling. Mash the potatoes with a potato masher. Stir in the sour cream, steamed broccoli, cheddar cheese, chives, and salt into the potatoes, reserving some of the cheese and chives for the top.
- Stuff. Divide the filling between the potato shells and sprinkle reserved shredded cheddar over each.
- Bake again. Bake for 10 minutes and serve hot. You can sprinkle with more chives or even some minced fresh parsley.
Tips for Success
Set yourself up for the perfect twice-baked potatoes by following these pro tips:
- Scrub those potatoes. When cooking potatoes with the skin on, it’s important not only to wash them but also to scrub them thoroughly. Since potatoes are grown in soil, they often still have dirt, bacteria, and lingering pesticides clinging to them. Scrubbing ensures they’re clean and safe to eat.
- Poke. It’s important to prick the potatoes a few times with a fork. This allows steam to escape so they don’t burst open as they bake.
- Careful scooping. Russets have pretty strong skins when compared to other potatoes. That said, you still need to be careful when scooping the flesh out. If you’re not, you risk breaking the skin, resulting in fally-aparty twice-baked potatoes.
- Don’t over-steam the broccoli. Steam the broccoli just until it’s bright green and al dente. Remember that it will continue to cook in the oven, and you don’t want it to get mushy!
- Don’t over-mash. Over-mashing the potatoes can cause them to release too much starch, which will result in a gummy mess. These twice-baked potatoes are actually quite good when you leave a little texture and chunkiness.
How to Store and Reheat Extras
- Refrigerator. Seal any leftover fully cooled twice-baked potatoes in an airtight container. They will keep in the fridge for up to 3 days.
- Freezer. Wrap each fully cooled stuffed potato in a layer of plastic wrap or aluminum foil before placing them all in an airtight, freezer-safe container. You can store them in the freezer for up to 3 months. Allow them to thaw in the fridge before reheating.
- To reheat. Unwrap the potatoes (if applicable) and then arrange them in a baking dish. Cover with aluminum foil and bake at 350°F until heated through. You can also microwave potatoes in 30-second intervals until warm.
Fun Variations
This is an incredibly versatile recipe. Here are a few fun ways to mix things up if you’re in a creative mood:
- Make a casserole. Rather than re-stuffing the potato skins, you can scoop out all the flesh and discard the skins, spread the potato mash into a baking dish, scatter with additional cheddar cheese, and bake until the cheese has melted.
- Cheese swap. I LOVE the sharp cheddar here, but you can absolutely experiment with different cheeses. I think melty gruyere, gooey mozzarella, or spicy pepper jack would all be amazing options.
- Add some mix-ins. There’s lots of room to customize your baked potatoes. Mix some cooked, crumbled bacon into the mash. Roasted garlic or caramelized onions would be fun too. So would some sautéed mushrooms or roated peppers!
Make It a Meal
I could eat these broccoli cheese baked potatoes with pretty much anything. Here are a few ideas to get you inspired:
- Meaty mains. Serve these twice-baked potatoes alongside juicy steak or a succulent chicken dish. They go great with my Easy Steak Bites or this Garlic Butter Chicken.
- Protein topping. Rather than serving these potatoes as a side, why not top them with a heap of Slow Cooker Root Beer Pulled Pork or my famous Instant Pot BBQ Pulled Chicken and call it a main?
- Summer salads. This hearty, heart-warming side goes great with a nice green salad to lighten things up. Toss a simple spring mix with my Italian Dressing or this Avocado Ranch. Or try my Harvest Salad come fall.
- Roasted veggies. Need a veggie side with your meat and potatoes? Accompany these twice-baked potatoes with your favorite roasted veggies. My Roasted Asparagus with Hollandaise always hits the spot. These Air Fryer Roasted Carrots would be amazing, too.
More Potato Recipes to Try
You can do SO many things with potatoes! Here are just a few more of my favorite ways to doll them up:
Broccoli Cheese Baked Potatoes
Everyone loves a classic baked potato, but they are even better stuffed with broccoli and cheese, then topped with more melted cheddar cheese.
Servings: 4 servings
Ingredients
- 4 large Russet potatoes
- 2 cups chopped broccoli florets
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup grated sharp cheddar cheese, plus 1/4 cup for topping
- 3 Tablespoons finely chopped fresh chives
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 400°F and line a baking sheet with aluminum foil.
- Prick 4 large Russet potatoes several times with a fork 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 2 cups chopped broccoli florets 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 1/2 cup sour cream or plain Greek yogurt), the steamed broccoli, 1 cup grated sharp cheddar cheese, 3 Tablespoons finely chopped fresh chives, and 1/2 teaspoon kosher salt.
- Divide the filling between the potato shells, and sprinkle an additional 1/4 cup shredded cheddar cheese onto the top of each potato.
- Bake for another 10 minutes, or until heated through. Serve hot.
Nutrition Facts
Broccoli Cheese Baked Potatoes
Amount Per Serving (1 potato)
Calories 353
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g45%
Cholesterol 44mg15%
Sodium 514mg21%
Potassium 1100mg31%
Carbohydrates 42g14%
Fiber 3g12%
Sugar 3g3%
Protein 13g26%
Vitamin A 845IU17%
Vitamin C 54.3mg66%
Calcium 284mg28%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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Really delicious! I put the broccoli in the oven for about 20 minutes to roast while the potatoes were baking. Used green onions in place of chives and that worked great! Adding this to the repeat dinner pile!
Love the idea of roasting the broccoli for that extra toasty flavor!
Looks so good! I do love my potatoes! Growing up I always ate at a place called One Potato Two Potato. It was in my local mall and it was like a baked potato bar. Broccoli, cheese and sour cream were always my toppings of choice!
Thank you, Patrick! I would love to have a “fast food” potato bar restaurant like that one. It sounds like a great place to get a healthy meal!
Hi Brianne, I’m just back from a long trip. So tired 🙁 I’m exhausted, all that I’m thinking now is about food, poor me!!!
This Broccoli Cheddar Baked Potatoes looks so so delicious. I love eating sour cream but this is the first time I heard I can use it with potato. I don’t have chives now, maybe I will use green onion instead. Hope the taste is still as good as what I expected. Thank you for sharing.
Hello Kareen! I hope you had a wonderful vacation. It’s always so difficult to come home and get “back to normal” after one, though! I hope you enjoy the broccoli cheddar baked potatoes. I’m sure that the green onions will taste wonderful on them!