Twice-Baked Cheesy Broccoli Potatoes

Twice-baked cheesy broccoli potatoes bring all the comfort of loaded baked potatoes with a big boost of veggies and plenty of golden melted cheese. These are a favorite whenever I want something cozy for dinner or need a hearty side that everyone requests again and again.

I remember first making these on a chilly night when I had extra broccoli that needed using. My family loved the gooey cheese and creamy filling so much that now I always make a double batch for leftovers.

Ingredients

• Russet potatoes: Medium size makes for the best texture and holds up to stuffing. Choose ones with unblemished skin
• Olive oil: Helps the skins crisp up in the oven. Use a fresh bottle for best flavor
• Salted butter: Adds richness and helps everything mash smoothly. Opt for butter that looks deep yellow and smells fresh
• Non-fat Greek yogurt: Gives a tangy creaminess while keeping things light. Look for thick yogurt with no added sugar
• Buttermilk: Lends a subtle tang and keeps the filling soft. Use actual buttermilk for best results if possible
• Salt and pepper: Essential for seasoning. Taste your filling before baking to adjust
• Chives: Brings a fresh mild onion flavor, both dried or fresh work. If using fresh, snip finely
• Garlic powder: Adds savory depth. Pick a high-quality powder for maximum flavor
• Onion powder and dried onion flakes: Layered onion flavor. Choose onion flakes that are still aromatic
• Dried dill weed: A little goes a long way and adds brightness. Dried works best here
• Paprika: Provides warmth and a light smokiness. Try smoked paprika if you want extra depth
• Cooked broccoli: Make sure to chop it well so every bite gets some veggie. Use vibrant green broccoli that is not mushy
• Shredded cheddar cheese: Choose a sharp cheddar for the best melted flavor. Freshly grated melts smoother than pre-shredded

Instructions

Preheat the Oven:

Heat your oven fully to four hundred degrees Fahrenheit. Use parchment paper on a baking sheet to prevent sticking and for easier cleanup

Bake the Potatoes:

Scrub and dry four russet potatoes. Place them directly on the oven rack or in a baking dish. Bake for a full hour until they feel soft with a gentle squeeze or a fork slides through easily. Let them cool until safe to handle. Cut each potato in half lengthwise and scoop out the flesh. With a metal spoon, remove most of the inside, leaving a thin shell for stuffing. Place the scooped potato flesh in a large bowl

Prepare the Filling:

Coat the empty potato skins gently with a little olive oil, then arrange skin side down on the prepared sheet. In the bowl with potato flesh, add softened butter and mash until smooth. Work the butter in first to create that creamy base. Mix in Greek yogurt and buttermilk to make the blend light and fluffy. Season the mixture with salt, pepper, chives, garlic powder, onion powder, onion flakes, dill weed and paprika. Taste as you go to balance the flavors. Fold in half the broccoli and three quarters cup cheddar cheese. Stir thoroughly so the cheese begins melting and broccoli is distributed

Stuff and Bake:

Take a spoon and gently pile the filling into each potato shell. Make each mound tall and full, as the filling will settle slightly in the oven. Sprinkle remaining chopped broccoli over the tops and cover generously with the rest of the shredded cheddar cheese. Arrange the filled potatoes in a single layer on your sheet and return to the oven. Bake for twenty to twenty five minutes until everything is hot and the cheese is bubbling and golden

Serve:

Let the potatoes cool a moment before serving to avoid melted cheese burns. Enjoy them warm for the very best taste with that gooey cheesy top and soft centers

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Broccoli has always been my favorite addition for its color and nutrition. Sometimes when I was a kid, broccoli was the only thing my sister would eat so now it always ends up in happy family recipes like this.

Storage Tips

Store leftovers wrapped tightly in foil or in an airtight container in the refrigerator for up to three days. Reheat in the oven at three hundred fifty degrees so the skins stay crispy. The potatoes also freeze well. Wrap each cooled baked potato in foil and freeze for up to two months.

Ingredient Substitutions

Swap Greek yogurt for sour cream if you prefer a richer taste. You can use any melting cheese like Monterey Jack or Colby Jack. Shredded rotisserie chicken makes a great hearty addition or try chopped spinach instead of broccoli for a different green.

Serving Suggestions

Serve these potatoes on their own as a vegetarian main dish or alongside grilled chicken or steak. For a party I like to cut the halves into smaller servings and arrange them on a platter with extra chives and a big salad.

Cultural and Historical Context

Twice-baked potatoes were popularized in midcentury America as a festive upgrade for dinner parties. Broccoli and cheese became a classic filling in the eighties and nineties as families looked for ways to add vegetables to meals and make comfort food feel a little healthier.

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Making these always reminds me of weekend dinners with my family when everyone wanted extra cheese sprinkled on their half. Now I love to share them at potlucks and friends always ask for the recipe.

Frequently Asked Questions

→ How do I get the potatoes extra crispy?

Rub the skins with olive oil before the second bake and use parchment paper for even crisping.

→ Can I use a different cheese?

Yes, try mozzarella, monterey jack, or a blend for varied flavor and melt.

→ Can I make these ahead of time?

Prepare and fill the potatoes, refrigerate, then bake when ready to serve for convenience.

→ Is it possible to add other vegetables?

Chopped spinach, cauliflower, or bell peppers can be added or swapped with the broccoli as desired.

→ How do I reheat leftovers?

Reheat in the oven at 350°F until warmed through to preserve the texture and flavor.