Take your love for baked potatoes to the next level with this Broccoli and Cheddar Twice-Baked Potatoes recipe! These indulgent spuds are loaded with creamy mashed potatoes, tender broccoli, and sharp cheddar cheese for the ultimate comfort food experience. Whether you serve them as a hearty side dish or a satisfying main course, they’re guaranteed to be a hit!
Why You’ll Love This Recipe
- Rich & Creamy: Fluffy potatoes mixed with butter, sour cream, and cheddar.
- Vegetable Packed: Tender broccoli adds texture and nutrition.
- Versatile: Perfect as a side dish, main course, or party appetizer.
- Crowd-Pleaser: Easy to make, easy to customize, and loved by all ages!
Ingredients (Serves 4)
- 4 large russet potatoes
- 2 cups broccoli florets, steamed
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped fresh chives or green onions (optional garnish)
Pro Tip: Swap cheddar for Monterey Jack or Gruyère for a flavor twist!
Step-by-Step Instructions
1. Bake the Potatoes
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
- Scrub the potatoes, pierce them with a fork, and bake for 45-60 minutes, or until tender.
2. Steam the Broccoli
- While the potatoes bake, steam the broccoli until tender. Set aside.
3. Scoop and Mix
- Let the baked potatoes cool slightly, then slice each in half lengthwise.
- Scoop out the flesh into a mixing bowl, leaving a thin shell.
- Mash the potato flesh with steamed broccoli, shredded cheddar, sour cream, butter, minced garlic, salt, and pepper until smooth and creamy.
4. Fill and Bake Again
- Spoon the mashed mixture evenly back into the potato shells.
- Place the filled shells on the baking sheet and bake for 15-20 minutes at 400°F, or until golden and heated through.
5. Garnish and Serve
- Remove from the oven, garnish with chives or green onions, and serve hot!
Customizations and Add-Ons
- Mix-Ins: Crumbled bacon, diced ham, caramelized onions, or roasted garlic.
- Cheese Alternatives: Try blue cheese, Parmesan, or pepper jack.
- Toppings: Sour cream dollops, a sprinkle of paprika, or crispy breadcrumbs.
Storage and Reheating
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 350°F (175°C) oven for 15-20 minutes until heated through.
FAQs
1. Can I make these ahead of time?
Yes! Assemble the potatoes and refrigerate (covered) for up to 24 hours. Let them come to room temperature before baking as directed.
2. What other vegetables can I add?
You can mix in spinach, caramelized onions, or even roasted red peppers for added flavor and variety.
3. Are they freezer-friendly?
Absolutely! Freeze assembled potatoes before the second bake. When ready, bake from frozen at 375°F (190°C) for 25-30 minutes.
Why These Potatoes are a Must-Try
Creamy, cheesy, and packed with tender broccoli, these twice-baked potatoes are the ultimate comfort food. Their rich flavor and versatility make them perfect for everything from holiday feasts to casual dinners.
Final Thoughts
Broccoli and Cheddar Twice-Baked Potatoes are a simple yet indulgent dish that never fails to impress. Whether you’re making them for your family, a party, or a potluck, they’re sure to disappear fast!
What’s your favorite way to top a baked potato? Share your ideas below and enjoy! 🥔✨