Broccoli and Cheddar Twice-Baked Potatoes

Broccoli and Cheddar Twice-Baked Potatoes

Origin and Region:
The origins of twice-baked potatoes can be traced back to French cuisine, where they are known as “pommes de terre farcies” or stuffed potatoes. While the exact origin of the broccoli and cheddar variation is unclear, it has become a popular dish in North America, particularly in regions where potatoes are a staple ingredient. This indulgent dish is beloved for its creamy texture, cheesy flavor, and versatility as a comforting side dish or a satisfying vegetarian main course.

Broccoli and Cheddar Twice-Baked Potatoes are a delicious and satisfying dish that combines the comforting flavors of creamy mashed potatoes with the savory goodness of broccoli and melted cheddar cheese. These potatoes are baked twice to achieve a crispy exterior and a fluffy, cheesy interior, making them the perfect side dish for any meal or a hearty vegetarian entree. Whether served as a cozy weeknight dinner or as part of a holiday feast, these twice-baked potatoes are sure to be a hit with family and friends.


  • 4 large russet potatoes
  • 2 cups broccoli florets, steamed and chopped
  • 1 cup shredded cheddar cheese, plus extra for topping
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 2 green onions, thinly sliced
  • Salt and pepper, to taste

Optional Toppings:

  • Crispy cooked bacon, crumbled
  • Chopped fresh chives
  • Diced tomatoes
  • Sour cream or Greek yogurt


  • Choose russet potatoes that are similar in size for even cooking.
  • Prick the potatoes with a fork before baking to allow steam to escape and prevent them from bursting.
  • Use a potato masher or fork to mash the potato flesh with the other ingredients until smooth and creamy.
  • Customize the filling with your favorite add-ins, such as cooked diced ham, caramelized onions, or roasted garlic.
  • Bake the potatoes until the cheese is melted and bubbly, and the tops are golden brown for the perfect crispy finish.


  1. Preheat the oven to 400°F (200°C). Scrub the potatoes clean and pierce them several times with a fork.
  2. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
  3. Remove the potatoes from the oven and let them cool slightly until safe to handle. Slice each potato in half lengthwise and carefully scoop out the flesh into a large bowl, leaving a thin layer of potato inside the skin.
  4. Mash the potato flesh with butter, sour cream, salt, and pepper until smooth and creamy.
  5. Fold in the steamed chopped broccoli, shredded cheddar cheese, and sliced green onions until well combined.
  6. Spoon the potato mixture back into the potato skins, mounding it slightly. Top with extra shredded cheddar cheese, if desired.
  7. Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the tops are golden brown.
  8. Remove from the oven and let cool for a few minutes before serving. Garnish with optional toppings such as crispy cooked bacon, chopped chives, diced tomatoes, or a dollop of sour cream or Greek yogurt.

Broccoli and Cheddar Twice-Baked Potatoes are a comforting and satisfying dish that takes baked potatoes to the next level. These potatoes are filled with a creamy mixture of mashed potatoes, steamed broccoli, melted cheddar cheese, and tangy sour cream, creating a flavorful and indulgent treat that’s perfect for any occasion. With their crispy exteriors and cheesy, fluffy interiors, these twice-baked potatoes are sure to be a hit with potato lovers of all ages.

Nutritional Information:
(Serving Size: 1 half of a stuffed potato)

  • Calories: 280 kcal
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 35mg
  • Sodium: 250mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 9g

(Note: Nutritional information may vary depending on specific ingredients and serving size.)

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