Ooo yes — cozy, cheesy comfort food coming right up 🥔🧀
Here’s a classic Twice-Baked Potatoes with Broccoli & Cheddar recipe that’s easy and foolproof.
Twice-Baked Potatoes with Broccoli and Cheddar
Ingredients (4 servings)
- 4 large russet potatoes
- 1½ cups broccoli florets (finely chopped)
- 1½ cups shredded sharp cheddar cheese
- ½ cup sour cream
- ¼ cup milk or heavy cream
- 3 tbsp butter
- ½ tsp garlic powder
- Salt & black pepper, to taste
- Optional: chopped green onions or bacon bits
Instructions
1. Bake the potatoes
- Heat oven to 400°F (200°C)
- Scrub potatoes, poke holes with a fork
- Bake directly on the rack for 50–60 minutes, until tender
2. Prep the filling
- Steam or microwave broccoli until just tender (2–3 minutes)
- Let potatoes cool slightly, then slice in half lengthwise
- Scoop out the insides into a bowl, leaving a thin shell
3. Mash it up
- Mash potato flesh with butter, sour cream, milk, garlic powder, salt & pepper
- Stir in broccoli and 1 cup of cheddar
4. Fill & bake again
- Spoon mixture back into potato shells
- Top with remaining cheddar
- Bake 15–20 minutes until hot and bubbly
5. Finish
- Garnish with green onions or bacon if using
- Serve hot and melty 😍
Tips & Variations
- Extra creamy: add a splash more cream
- Healthier: use Greek yogurt instead of sour cream
- Spicy: mix in jalapeños or red pepper flakes
- Protein boost: add shredded chicken or crispy bacon
If you want a make-ahead version, air-fryer method, or a vegan twist, just say the word 😉