Broccoli and Cheese Twicebaked Potatoes
- Recipe Introduction
- Ingredients & Equipment
- Cooking Method
- Recipe Notes: Broccoli and Cheese Twice Baked — quick primer
- Serving Suggestions — plating, sides, drinks
- Storage Tips — fridge, freezer, reheating
- Variations — dietary tweaks and swaps
- Nutrition Basics — simple facts and benefits
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction
Quick Hook
Broccoli and Cheese Twice Baked stole my heart on a rainy Tuesday.
I asked myself, why has it taken me so long?
Creamy potato, sharp cheddar, bright broccoli. Pure comfort food magic.
Did you know potatoes are the world’s fourth largest food crop?
That little stat makes this feel even more classic.
Brief Overview
This dish mixes modern American comfort with British roast vibes.
Think of it as an upgraded Twice Baked Potatoes moment.
Difficulty is medium . Steps are simple. Timing needs attention.
Total time is about 1 hour 20 minutes for the oven method.
Yields four large twice baked potatoes. Serves two to four as a main.
Main Benefits
Broccoli brings fiber and vitamin C to this rich meal.
It helps balance the indulgence. Great for family dinners.
Also works as lighter Weight Watchers Meals when you tweak portions.
Perfect for busy weeknights. Also brilliant for potlucks.
I love it as an Easy weeknight comfort food fix.
It doubles as a showy Potluck side dish recipes winner.
What makes this special is texture contrast.
Silky mashed filling meets crunchy top.
Those little broccoli bites are surprises in each mouthful.
Honestly, I once steamed broccoli too long. Big mistake.
It turned mushy. Lesson learned: keep broccoli bright and snappy.
That’s the secret in any Broccoli and Cheddar Twice Baked Potatoes.
If you love Cheesy stuffed baked potatoes, this one delivers.
It’s a solid Twice baked russet potatoes recipe for beginners.
And yes, food tasting at family dinners always ends in seconds.
Ready to get cooking?
Next up are the ingredients and exact amounts.
Let’s move on to the ingredient list.
Ingredients & Equipment
“As Julia Child said, people who love to eat are the best people.” I agree. These Broccoli and Cheese Twice Baked spuds prove the point.
I made them for a potluck once. They vanished.
Main Ingredients Potatoes
- 4 large russet potatoes (about 2.0 2.5 lb / 900 1,150 g total) . Choose firm, dry skins.
- 1 tablespoon olive oil (15 ml) . For crisp skin.
- Kosher salt, about 1 tsp (5 g) . Rubbed on skins.
Main Ingredients Filling
- 2 cups broccoli florets (about 200 g) . Bright green, no brown spots.
- 4 tablespoons unsalted butter (57 g) . Room temperature.
- 1/2 cup sour cream (120 g) or plain Greek yogurt.
- 1/4 cup whole milk (60 ml) . Add for creaminess.
- 1 1/2 cups sharp cheddar, shredded (6 oz / 170 g) . Divide for filling and top.
- 1/4 cup grated Parmesan (25 g) , optional.
- 1 small shallot or 1/4 medium onion (30 g) , minced.
- 1 clove garlic, minced
- Salt 1 tsp (5 g) and black pepper 1/2 tsp (1 g) , adjust.
- 2 tbsp chopped chives optional.
Optional topping
- 1/4 cup panko breadcrumbs (30 g) + 1 tbsp melted butter (15 g) or extra 1/4 cup cheddar .
Optional add-ins
- 4 slices bacon , cooked and crumbled.
- 2 tbsp cream cheese for extra richness.
I call this a cozy take on Twice Baked Potatoes. It’s perfect as a main or side. It also plays well in potluck side dish recipes .
Seasoning Notes
Essential combo: sharp cheddar plus black pepper. Add garlic and shallot for depth. A pinch of smoked paprika lifts flavor.
Use lemon zest sparingly for brightness. If you want less salt, swap sour cream for plain Greek yogurt. No cheddar? Use Gruyère or Monterey Jack.
For a Weight Watchers Meals twist, reduce butter and use low-fat yogurt.
Equipment Needed
- Essential: baking sheet, mixing bowl, knife, cutting board, grater, fork or masher, steamer or pot.
- Helpful: potato ricer, small skillet, baking dish for broiling.
- Household alternative: microwave for faster baking. Use a fork if no masher.
Quick tip: steam broccoli well. Excess water ruins texture. These are true Cheesy stuffed baked potatoes comfort food. Honestly, they remind me of Sunday roasts. Try them this weeknight.
Cooking Method
I love this recipe. Potatoes are the world's fourth largest food crop. That little stat makes me smile. This section shows how to turn russets into comfort gold.
The exact phrase Broccoli and Cheese Twice Baked fits right here. It tastes like a hug.
Prep Steps
Get your mise en place ready. Chop broccoli and grate cheese. Measure sour cream, milk, and butter.
Save time by steaming broccoli while potatoes bake. Use a salad spinner to dry florets. That saves soggy filling.
Safety first. Let potatoes cool 5– 10 minutes before handling. Use oven mitts. Watch broiler closely to avoid burning.
step-by-step Process
- Preheat oven to 400° F ( 200° C) . Scrub and oil potatoes. Prick skins. Bake 45– 60 minutes . Skin feels crisp. A knife slides in easily.
- Steam broccoli for 2– 4 minutes . Bright green means done. Bite should still have snap. Chop roughly.
- Slice potatoes and scoop flesh. Leave a 1/4 inch shell. Mash with butter, sour cream, milk. Sauté shallot and garlic. Fold in broccoli and most cheddar.
- Fill shells and top with reserved cheddar. Add panko if using. Return to oven at 375° F ( 190° C) for 10– 12 minutes . Broil 1 3 minutes for color. Look for bubbly, golden cheese.
- Ensure filling reaches 165° F ( 74° C) . Let rest two minutes. Garnish and serve hot.
Pro Tips
Use a potato ricer for silky texture. Dry broccoli well to avoid sogginess. Don’t overmix potatoes; they turn gluey.
Shortcut: Microwave potatoes first to save time. Finish under the broiler for crisp skin.
Common mistake: adding too much milk. Keep the filling firm, not soupy.
make-ahead: Prepare filling a day early. Stuff and reheat for 12– 15 minutes .
I once brought these to a potluck. They vanished fast. This dish sits between Twice Baked Potatoes and Broccoli And Cheese heaven.
It’s perfect as a Broccoli and Cheddar Twice Baked Potatoes alternative. Try it as Weight Watchers Meals friendly by swapping light dairy.
It’s an easy weeknight comfort food and a top pick for potluck side dish recipes. Food tasting at home never felt so cozy.
Recipe Notes: Broccoli and Cheese Twice Baked quick primer
Potatoes are the world’s fourth largest food crop. Good hook, right? This version is cozy and loud in flavor. I call it the best Twice Baked Potatoes trick in my weeknight arsenal.
Serving Suggestions plating, sides, drinks
Serve these as a showy side. Cut each potato in half for easy sharing. For a potluck, stack them on a platter.
They pair well with a crisp salad. Think lemony mixed leaves or green beans. For drinks, try a crisp Sauvignon Blanc.
A cold pale ale also works. These remind me of Broccoli and Cheddar Twice Baked Potatoes I once brought to a Sunday roast.
Oh my gosh, people kept saying “Cheesy stuffed baked potatoes!” nonstop.
Storage Tips fridge, freezer, reheating
Cool leftovers quickly. Store in an airtight container for up to 3 days . Reheat in oven at 350° F ( 175° C) for 15 20 minutes .
If frozen, wrap tightly. Freeze filled shells for up to 2 months . Thaw overnight in fridge before reheating. Always ensure internal heat reaches 165° F ( 74° C) .
Variations dietary tweaks and swaps
Want lighter options? Swap sour cream for plain Greek yogurt. That makes Weight Watchers Meals friendlier. For vegan alters use plant based butter and vegan cheddar.
Seasonal swaps are fun. Add roasted cauliflower in autumn. In spring, toss in peas and fresh herbs. These tweaks keep your Cheesy stuffed baked potatoes exciting.
Nutrition Basics simple facts and benefits
Per serving, expect about 440 calories. There’s good protein from cheese. Broccoli boosts fiber and vitamins. This is a solid comfort meal with nutrients. It fills you up without feeling greasy.
I did a little food tasting experiment once. Three versions, three friends, zero judges. Hands down, the classic broccoli cheddar combo won. It’s why this Twice baked russet potatoes recipe lives in my rotation.
Short closing thought Give it a try this week. It’s easy weeknight comfort food. Trust me, your friends will ask for the recipe.
Frequently Asked Questions
How do I make my Broccoli and Cheese Twice Baked potatoes creamy without getting a gluey, stodgy filling?
The trick is to treat the potato gently: mash or pass the cooked flesh through a ricer or food mill and avoid over working it vigorous beating wakes up starch and makes it gluey.
Keep the filling slightly under salted before you add the cheese (cheese brings extra salt), dry the steamed broccoli well, and add milk/sour cream a little at a time until you reach a silky consistency.
If you want extra smoothness, a small splash more warm milk or a spoonful of cream cheese helps without watering it down.
Can I speed this recipe up with a microwave or other shortcuts?
Yes you can microwave the potatoes to soften them quickly (about 8 12 minutes depending on size), then scoop, mix, and finish them in a hot oven or under the broiler so the skins crisp and the cheese browns nicely.
Steam the broccoli separately while the potato cooks to save time, and consider par-cooking potatoes in the oven and finishing in the microwave if you’re pushed for time. For best flavour and texture, though, a full oven bake gives the crispiest skins and a more roast dinner-style result.
What’s the best way to store and reheat leftovers from Broccoli and Cheese Twice Baked potatoes?
Cool leftovers to room temperature, then refrigerate in an airtight container for up to 3 4 days; you can also freeze individual filled potatoes for up to 2 months but expect a slight texture change.
Reheat from chilled in a 350°F (175°C) oven covered for 15 20 minutes, then uncover to crisp the top, or microwave for a quick option (but the skin won’t be crisp). Always reheat until the filling reaches about 165°F (74°C) for food safety.
What substitutions and variations work well if I don’t have russets, sharp cheddar, or want a different flavour?
Yukon Golds work nicely for a creamier, more buttery flesh (reduce bake time slightly), and cheeses like Gruyère, Monterey Jack or a 50:50 cheddar mozzarella blend are terrific for different flavour profiles.
For vegetarian or vegan versions, swap butter and dairy for plant based alternatives and use vegan cheddar plus nutritional yeast for depth; for a smoky variation fold in cooked bacon or smoked paprika. You can also brighten the mix with lemon zest and fresh herbs for a “Green Goddess” twist.
How do I tell when the potatoes and the finished twice baked filling are cooked through?
For whole baked potatoes, pierce with a paring knife it should slide in easily and the skin should be crisp; a kitchen thermometer will read roughly 205°F (96°C) in a fully baked russet.
After refilling, re-bake until the filling is heated through (about 10 12 minutes at 375°F/190°C) and finish under the broiler until the top is bubbly and golden. As a safety check, the reheated filling should reach about 165°F (74°C).
Is Broccoli and Cheese Twice Baked healthy, and how can I lighten it without sacrificing flavour?
It’s a comforting, reasonably balanced dish with good protein from cheese and fibre from potatoes and broccoli, but it can be calorie rich roughly 440 kcal per serving in the base recipe.
To lighten it, swap sour cream for plain Greek yogurt, cut back a little on butter, use reduced fat cheese or a stronger flavoured sharp cheddar so you need less, and bulk it up with extra broccoli or cauliflower.
Bright additions like chopped herbs, lemon zest, or a dash of mustard add perceived flavour so you can use less fat without losing impact.
Broccoli And Cheese Twicebaked Potatoes
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 440 kcal |
|---|---|
| Protein | 17 g |
| Fat | 21 g |
| Carbs | 48 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 520 mg |
