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Broccoli cheddar twice baked potatoes are the kind of comfort food I turn to on chilly evenings when I want something cozy and seriously satisfying. Creamy mashed potato gets blended with broccoli cheddar and tangy buttermilk then stuffed back into a crisp potato shell for a dish that is both nostalgic and crowd pleasing. Whether you serve these next to steak or with a bowl of soup they always steal the show at my table.
When I first made these potatoes I was looking for a way to stretch the last of my cheese and broccoli. Now my family requests them every holiday and I make extra just to have leftovers.
Ingredients
- Russet potatoes: Large size means you get generous shells and fluffy mashed centers Choose firm potatoes with no green spots
- Olive oil: Rubbing the skins adds crispness Pick a mild oil for best results
- Butter: Softened butter makes the filling rich and smooth
- Cream cheese: Adds creaminess and just a touch of tang Use full fat for the richest flavor
- Sour cream: Gives a luxurious texture and a slightly tangy taste Go for real sour cream not a substitute
- Buttermilk: Lends a signature twang and makes the mash ultra light Shake the buttermilk well before measuring
- Salt and pepper: These basics pull all the flavors together Taste as you go
- Green onions: Fresh and sharp provides little pops of flavor Choose onions with bright green tops
- Garlic powder onion powder and dried onion flakes: Bring aromatic complexity without any chopping
- Dill weed Paprika: Dill adds fresh herby notes paprika brings gentle color and subtle smokiness
- Broccoli florets: Freshly cooked broccoli for maximum color and texture Steam until just tender and cool before chopping
- Sharp cheddar cheese: Melty and deeply cheesy Hand shred from a block for best melt and flavor
Step-by-Step Instructions
- Bake the Potatoes:
- Scrub and dry the russet potatoes then place them directly on a foil or parchment lined baking sheet Bake at 400 degrees F for about 1 hour or until you can easily pierce all the way through with a fork Let them cool until you can handle safely
- Prep the Skins:
- Once cool carefully slice each potato lengthwise to create two equal halves Use a spoon to gently scoop out the inside of each half leaving a thin layer of potato all around the perimeter This ensures the shells keep their structure for stuffing Rub the outsides of the shells with olive oil and set them back on the baking sheet
- Make the Filling:
- Combine the potato pulp with softened butter and cream cheese Blend with a hand mixer or mash with a potato masher until completely smooth Add sour cream buttermilk salt pepper green onions garlic powder onion powder dried onion flakes dill and paprika Mix until everything is fully incorporated and the filling tastes balanced Adjust seasoning if needed
- Fill and Top:
- Gently fold in most of the chopped cooked broccoli and about three quarters of the shredded cheddar cheese Spoon this creamy filling evenly into each prepared potato shell Mound it high for that classic twice baked look
- Bake a Second Time:
- Top the stuffed potatoes with the remaining broccoli and cheese Place the tray in your oven and bake at 400 degrees F for another 20 to 25 minutes or until the cheese is bubbling and golden and the filling is heated through
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My favorite thing is the way sharp cheddar melts and blankets those creamy mashed potatoes If I close my eyes it takes me right back to my childhood kitchen where my mom and I would steal bits of fresh cheddar before it even made it into the dish
Storage Tips
Once cooled store leftovers in an airtight container in the refrigerator for up to three days For longer storage these potatoes can be frozen Unslice them wrap each one individually and freeze for up to two months Reheat in a 350 degree oven from thawed for the best texture
Ingredient Substitutions
You can swap Greek yogurt for the sour cream or cream cheese for something lighter Monterey jack or gouda also works well if you want a subtler flavor Chopped spinach or blanched cauliflower florets stand in nicely for broccoli
Serving Suggestions
These twice baked potatoes are a perfect pairing with grilled steaks or roasted chicken For lunch I love adding a side salad with a tangy vinaigrette or a simple bowl of tomato soup They also shine on holiday tables as a vegetarian main
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A Little Broccoli Cheddar History
Broccoli and cheddar as a combination first gained popularity when classic American casseroles became popular mid twentieth century The combo is hearty homey and endlessly customizable making it a hit then and now
Frequently Asked Questions
- → How do you get fluffy filling in twice-baked potatoes?
Beat the scooped potato with softened butter and cream cheese until smooth before adding the rest of the dairy and seasonings. Avoid overmixing once the cheese and broccoli are folded in.
- → Should you pre-cook broccoli before adding it?
Yes, cook broccoli florets until just tender. This prevents excess moisture in the filling and keeps the broccoli flavor vibrant.
- → What type of cheddar gives the best flavor?
Sharp cheddar melts well and offers a pronounced cheesy taste. Milder cheddars can be used for a subtler flavor profile.
- → Can you prepare twice-baked potatoes in advance?
You can assemble the filled potatoes and refrigerate them until ready to bake. Add extra baking time if baking straight from the fridge.
- → What other toppings go well with these potatoes?
Try adding crispy bacon bits, chives, or extra green onions for additional flavor and texture just before serving.