Introduction

These Broccoli and Cheddar Twice-Baked Potatoes are a comforting and flavorful side dish perfect for any meal. Crispy on the outside and creamy with cheesy broccoli filling on the inside, they make a delicious way to enjoy classic baked potatoes with a twist.

The image shows a close-up of stuffed baked potatoes placed on a white marbled surface. Each potato has a rough brown skin and is cut in half, filled with a creamy mix that looks light beige with small chunks of broccoli green and bits of cauliflower white. On top, there is a layer of melted cheese showing yellow and white gooey patches, slightly browned at the edges, covering the vegetables and filling. The stuffing is slightly piled above the potato skin edges, creating a thick, textured look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium russet potatoes (washed and dried)
2 teaspoons olive oil
4 tablespoons (57g) salted butter (very soft)
1/2 cup (113g) non-fat Greek yogurt
1/3 cup (76ml) buttermilk
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon dried chives
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1 1/2 cups cooked broccoli (chopped into bite-size pieces, divided)
2 cups cheddar cheese (shredded, divided)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper and set it aside.
Step 2: Place the whole potatoes in a small baking dish and bake for about 1 hour, or until they are soft when pierced with a fork.
Step 3: Remove the potatoes from the oven and let them cool until you can handle them safely. Slice each potato in half lengthwise and carefully scoop out the pulp into a large bowl, keeping the skins intact.
Step 4: Rub the outsides of the potato skins with olive oil, then place them on the prepared baking sheet.
Step 5: Add the softened butter to the potato pulp and mash until mostly smooth using a mixer or potato masher. Stir in the Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, 1 cup of the cooked broccoli, and 3/4 cup of the shredded cheddar cheese.
Step 6: Spoon the filling evenly back into the potato skins. Top each filled potato with the remaining broccoli pieces and the remaining shredded cheddar cheese.
Step 7: Bake the stuffed potatoes for 20 to 25 minutes, or until the cheese is melted and the potatoes are heated through. Serve immediately for best taste.

Tips & Variations

For extra creaminess, add a splash more buttermilk or a dollop of sour cream to the mashed potato filling.
Try swapping cheddar for Monterey Jack or pepper jack cheese for a different flavor profile.
Add cooked bacon bits or caramelized onions to the filling for a smoky, sweet twist.
Use fresh chopped herbs like parsley or thyme in place of dried herbs for a brighter taste.

Storage

Store leftover twice-baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) until warmed through and the cheese is melted again, about 15-20 minutes. Avoid microwaving to keep the skins crisp.

How to Serve

The image shows large baked potato halves topped with a thick layer of mashed filling mixed with green broccoli pieces, creating a textured and slightly chunky light yellow-green layer. Melted cheddar cheese, bright orange and glossy, covers parts of the mashed filling and broccoli, adding a smooth, shiny layer. On the central potato half, there is a dollop of white sour cream with three small green chives on top, giving a fresh contrast. The potatoes rest on crinkled beige parchment paper, with small bits of broccoli and cheese scattered around. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potatoes ahead of time?

Yes, you can prepare the filling and stuff the potato skins a day ahead. Cover and refrigerate them, then bake just before serving.

Can I use different types of potatoes?

Russet potatoes work best for their fluffy texture, but you can also try large Yukon Gold potatoes. Just ensure they are baked until fully soft before scooping.