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These broccoli cheddar twice-baked potatoes are exactly what I crave when cool weather rolls in and I want true comfort food on the table. Each bite is extra cheesy and herby with a little crunch from fresh broccoli. The potato skins turn golden and crisp while the creamy filling and melted cheddar make this one of the coziest dishes I know.
While I used to think of twice-baked potatoes as a steakhouse treat only, now this is my go-to for family dinners and even cozy lunches at home. My favorite part is how that cheesy top bubbles over the soft potato whenever I pull the baking sheet from the oven.
Ingredients
- Russet potatoes: medium to large size scrubbed clean They bake up with fluffy insides and sturdy skins
- Olive oil: just a touch helps the skins crisp up nicely
- Butter: softened Adds flavor and velvety smoothness to the filling
- Cream cheese: at room temperature Gives the filling body and a subtle tang
- Sour cream: rich and tangy makes the filling extra luscious
- Buttermilk: helps loosen the mixture and adds a slight tanginess
- Salt and pepper: basic seasoning for perfect potato flavor
- Green onions: chopped both green and white parts Keep it fresh and add crunch and flavor
- Garlic powder: pantry staple that brings a little zip
- Dried dill weed: brings brightness and herby complexity
- Onion powder and dried onion flakes: Amp up the savory flavor
- Paprika: for mild warmth and a bit of color
- Broccoli florets: cooked and chopped Cut into small pieces so every bite has a tender crunch choose vibrant green broccoli with tight florets
- Sharp cheddar cheese: shredded Adds melty cheesy goodness use a high-quality block for best melt
Step-by-Step Instructions
- Bake the Potatoes:
- Preheat your oven to four hundred degrees and line a baking sheet with foil or parchment. Place scrubbed potatoes on the sheet and bake for about one hour or until they feel tender when pierced with a fork. Cool until you can handle them comfortably
- Prepare the Potato Shells:
- Carefully slice the potatoes in half the long way. Scoop out the cooked flesh with a spoon but leave a small border all the way around each half so the skins keep their shape. Place the potato pulp in a mixing bowl and set the empty potato skins back on the baking sheet. Rub skins with a little olive oil for crispiness
- Mix the Filling:
- Add butter and cream cheese to the bowl of potato. Use a handheld mixer or potato masher to blend until smooth and creamy. Work in the sour cream and buttermilk followed by all the seasonings. Make sure salt and pepper are spread evenly. Stir in chopped green onions and taste to check seasoning
- Add Broccoli and Cheese:
- With a spatula gently fold in about three quarters of the cooked broccoli and cheddar cheese. Mix just to evenly distribute the veggies and cheese without overworking the potatoes
- Fill and Bake Again:
- Spoon the mixture back into the potato shells. Heap it slightly for extra fullness. Top each with the remaining broccoli and cheddar. Return to the oven and bake for twenty to twenty five minutes until hot through and the cheese topping is golden and bubbling
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The sharp cheddar cheese is my personal favorite ingredient giving so much flavor and gooey texture every time. The first time I tried making these for my friends on game night everyone agreed the crunchy cheesy topping was unbeatable and now it is requested for every gathering
Storage Tips
Store any leftover twice-baked potatoes in an airtight container in the fridge for up to three days. To reheat bake in a hot oven or use the microwave for a fast option. These also freeze well just cool completely then wrap in plastic or foil and thaw before reheating
Ingredient Substitutions
No buttermilk Replace with plain Greek yogurt or a little milk mixed with lemon juice. Swap sour cream with full-fat yogurt if needed. Swap sharp cheddar for a Swiss or pepper jack for a twist. Add roasted cauliflower instead of broccoli for a change
Serving Suggestions
Serve alongside grilled or roasted meats like steak chicken or pork. For a hearty vegetarian meal pair with a bowl of tomato soup or a fresh leafy green salad. Double them up for a cozy brunch with poached eggs on top
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Cultural Inspiration
Twice-baked potatoes are a classic of American steakhouse cuisine but have roots in European country kitchens where every part of the potato gets used and elevated with whatever cheese and herbs are on hand. This recipe builds on that tradition with flavors I love most as a home cook
Common Recipe Questions
- → How do you prepare the potatoes before stuffing?
Bake russet potatoes until soft, then carefully slice and scoop out the flesh, leaving enough along the skin for structure.
- → What kind of cheese works best?
Sharp cheddar melts beautifully, giving plenty of flavor and that gooey texture in every bite.
- → Is the broccoli cooked first?
Yes, the broccoli is lightly cooked and chopped before folding it into the potato mixture and adding on top for a gentle crunch.
- → Can you make these potatoes ahead of time?
Absolutely! Assemble the potatoes up to the final bake, refrigerate, and finish in the oven when ready to serve.
- → What are good pairings for this dish?
They pair well with salads, soups, or as a hearty side for dinner with grilled proteins or alongside a classic steakhouse meal.