Broccoli Cheddar Twice-Baked Potatoes

This cheesy and comforting recipe for Broccoli Cheddar Twice-Baked Potatoes has been my favorite go-to dinner this winter. It checks every box: creamy center, crispy skin, golden cheese, and bits of broccoli in every bite. I used to order these from a drive-thru with my mom, but now I make them at home and freeze extras to have on hand. One bite and you’ll see why I never go back to store-bought again.

I first made these during a cold weekend when I was craving something warm and filling. They’ve since become my favorite side dish and sometimes my main meal with a salad on the side.

• Russet potatoes: Choose ones with firm skin and no soft spots. They hold their shape best when baked.
• Olive oil: Use your usual cooking oil. It helps crisp the skin and gives richness.
• Salted butter: It adds extra flavor. If you only have unsalted, add a pinch of salt to taste.
• Greek yogurt: Gives a creamy tang and adds protein. You can sub in sour cream if you like.
• Buttermilk: Adds a light tang and moisture. If unavailable, use milk but skip non-dairy.
• Salt and pepper: Essential to bring all the flavors together.
• Dried chives or green onions: Adds a mild onion flavor without overpowering the filling.
• Garlic powder: Boosts the savory depth. Use fresh garlic if preferred, but don’t overdo it.
• Onion powder and dried onion flakes: Adds a layered onion flavor that builds with baking.
• Dried dill weed: Gives a subtle herbal kick.
• Paprika: Adds gentle warmth and enhances color.
• Broccoli: Chop it small after steaming. It should be soft but not mushy.
• Cheddar cheese: Sharp orange cheddar melts beautifully and pairs well with potatoes and broccoli.

Step-by-Step Instructions

Prepare and Preheat:

Preheat your oven to four hundred and line a baking sheet with parchment paper to prevent sticking.

Bake the Potatoes:

Scrub and dry the russet potatoes. Bake them whole for about an hour until soft. Let them cool slightly before handling.

Scoop and Mash:

Slice each potato in half lengthwise. Carefully scoop out the insides and place the potato flesh in a large bowl. Leave the skins intact for filling later.

Make the Filling:

Add butter to the bowl and mash the potatoes until smooth. Stir in the yogurt, buttermilk, seasonings, chopped broccoli, and three fourths of the cheese until well combined.

Prepare Skins:

Rub the outside of each potato skin with olive oil and place them skin-side down on the baking sheet.

Stuff and Top:

Spoon the mashed filling evenly back into each skin. Top each one with the remaining shredded cheese.

Final Bake:

Bake for twenty minutes until the cheese is bubbly and the filling is heated through. Serve hot.

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My favorite part of this recipe is the topping. Watching the cheese bubble over the golden edges is oddly satisfying. It always reminds me of snowy afternoons spent cooking with my sister while we shared a pot of tea and warm potatoes.

Storage Tips

Twice-baked potatoes keep well in the fridge for up to four days. For longer storage, wrap them tightly and freeze. Leave the cheese off if freezing to avoid texture changes and add it just before baking.

Ingredient Substitutions

No buttermilk on hand Use whole milk for moisture but expect a milder taste. No Greek yogurt Use sour cream for a richer flavor. Want it meatier Add cooked crumbled bacon or shredded chicken to the filling.

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Serving Suggestions

These work beautifully next to Caesar salad or a bowl of minestrone soup. I also like serving them with roasted salmon or grilled steak for a satisfying weeknight meal.

Cultural Context

This recipe takes inspiration from classic American diner fare and childhood memories of fast-food baked potatoes. But made at home, they transform into something warmer and more nourishing.

Frequently Asked Questions

→ Can I freeze twice-baked potatoes?

Yes, they freeze well! Assemble and freeze without cheese. Thaw in the fridge overnight before baking and topping with cheese.

→ What type of potato works best?

Russet potatoes are ideal due to their sturdy skins and fluffy interior, which holds up perfectly to stuffing and baking.

→ Can I substitute Greek yogurt?

Yes, sour cream works as a great substitute. Use whichever you prefer based on taste or availability.

→ What cheese is best for this dish?

Sharp cheddar is a classic choice, but you can use any good melting cheese like Monterey Jack or Gruyère for a twist.

→ How do I reheat leftovers?

Reheat in a 350°F oven for about 15-20 minutes until heated through. Cover loosely with foil to prevent over-browning.

→ Are they good as a main dish?

Yes! Pair them with a light soup or salad for a satisfying vegetarian main course.