Twice-Baked Broccoli & Cheddar Potatoes

Crispy potato skins filled with creamy mashed potatoes, tender broccoli, and plenty of melted cheddar, then baked until golden and bubbling. These twice-baked potatoes are the perfect comfort food and make a delicious side dish or satisfying main course.

Ingredients

• 4 large baking potatoes
• 1 head of broccoli, florets only
• 1 cup shredded cheddar cheese, plus extra for topping
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons butter
• 2 green onions, finely chopped (optional)
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• Olive oil, for brushing the potato skins

Instructions

1. Bake the Potatoes

Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly, then pierce them several times with a fork. Place them directly on the oven rack and bake for 45–60 minutes, or until tender when pierced with a knife.

2. Prepare the Broccoli

While the potatoes are baking, steam the broccoli florets for about 4–5 minutes, until tender but still slightly firm. Chop the broccoli into small pieces and set aside.

3. Scoop and Mash

Allow the potatoes to cool for a few minutes. Carefully cut each potato in half lengthwise and scoop out the centers, leaving a thin layer of potato inside the skins so they remain sturdy.

Transfer the potato flesh to a large bowl.

4. Make the Creamy Filling

Add the butter, sour cream, milk, garlic powder, salt, and black pepper to the mashed potatoes. Mash until smooth and creamy.

Fold in the chopped broccoli, green onions, and 1 cup of shredded cheddar cheese until everything is evenly combined.

5. Stuff the Potato Skins

Lightly brush the potato skins with olive oil and arrange them on a baking sheet. Generously fill each skin with the creamy potato and broccoli mixture.

Sprinkle additional cheddar cheese over the top of each potato.

6. Bake Until Golden

Return the stuffed potatoes to the oven and bake for 15–20 minutes, or until the cheese is completely melted and the tops are golden and bubbly.

7. Serve

Serve immediately while hot and enjoy the creamy, cheesy filling with the crispy potato skins.

Crispy on the outside, creamy and cheesy on the inside—these twice-baked potatoes are so delicious, they’ll disappear quickly!