Description
Cheesy Broccoli Twice-Baked Potatoes are a hearty and comforting side dish featuring fluffy baked potatoes stuffed with a creamy mixture of cheddar cheese, steamed broccoli, and garlic. They’re baked again until golden and perfect for family meals.
Ingredients
Scale
- 4 large russet potatoes
- 1 1/2 cups broccoli florets, steamed and chopped
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Optional: chopped chives or green onions for garnish
Instructions
- Preheat oven to 400°F (200°C). Pierce potatoes several times with a fork and bake directly on the oven rack for about 1 hour, until tender.
- Remove potatoes from oven and let cool slightly. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a small border to keep the skin intact.
- In a large bowl, mash the potato flesh with butter, sour cream, milk, and minced garlic until smooth and creamy.
- Fold in steamed broccoli and shredded cheddar cheese. Season with salt and pepper to taste.
- Spoon the mixture back into the potato skins, distributing evenly.
- Place stuffed potatoes on a baking sheet and bake for an additional 15-20 minutes until the tops are golden and the cheese is melted.
- Garnish with chopped chives or green onions if desired. Serve warm.
Notes
- Make sure to steam the broccoli just until tender to keep its bright green color and texture.
- For extra flavor, add cooked bacon bits or a sprinkle of smoked paprika.
- Use sharp cheddar cheese for a more robust cheesy taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
Keywords: twice baked potatoes, cheesy potatoes, broccoli potatoes, comfort food, side dish