5 from 6 votes
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Broccoli Cheese Twice Baked Potatoes

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If you love baked potatoes, you’ll love these broccoli cheese baked potatoes as the perfect upgrade! These loaded potatoes are packed with flavor and use just a few simple ingredients. You can prepare them, pop them in the oven, and come back to a delicious potato dish ready to go for any weeknight dinner.

Stuffed potatoes sitting on a black plate.

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These twice-baked potatoes are cooked once to ensure that they are soft and buttery baked potato, then again with the broccoli and cheese for the maximum flavor. Plus, they make an excellent addition if you are planning a party, as you can make as many as you need.

If you enjoy this meal, check out more of my potato recipes, such as Crispy Greek-Style Lemon & Dill Potatoes With Feta, for a tangy side dish. Or make some Cheesy Crash Hot Potatoes for a simple potato recipe that pairs with almost anything.

Why You’ll Love This Recipe…

  • Versatile Side Dish: Whether you’re serving steak, chicken, or fish, broccoli cheese twice-baked potatoes are a great side dish to just about any main course, making them a versatile choice for any meal.
  • Perfect for Meal Prep: Prepare them ahead of time, and you’ll have a delicious side ready to reheat for busy weeknights or impromptu gatherings.
  • Crowd-Pleaser: Loved by the whole family, these potatoes are a hit with crowds, ensuring that everyone leaves the table satisfied.
  • Customizable: Easily tweak this easy recipe to suit dietary preferences by substituting different cheeses or adding additional toppings like bacon bits or chives.

Ingredients For Broccoli Cheese Baked Potatoes

Ingredients for Broccoli Cheddar Twice Baked Potatoes sitting on a white countertop.
  • Potatoes:  Large russet potatoes work best for their fluffy interior after baking.
  • Cooking Oil: A drizzle of olive oil or canola oil helps crisp the potato skins to a lovely golden brown.
  • Broccoli Florets: Frozen or fresh broccoli florets add a nutritious crunch and are a great way to sneak in veggies.
  • Butter: Adds richness and a smooth, velvety texture to the potato filling.
  • Sour Cream: Infuses the potatoes with a tangy flavor and creamy consistency that pairs perfectly with the cheese.
  • Milk: A splash of milk ensures the potato mixture remains moist and fluffy.
  • Salt and Pepper: These pantry essentials are key for enhancing the natural flavors of the ingredients.
  • Paprika: Offers a subtle warmth and a hint of smokiness, as well as a pop of color.
  • Garlic Powder: Adds a gentle, aromatic depth that complements the cheese and broccoli.
  • Shredded Cheese: Melted cheddar cheese or a pre-shredded cheese blend introduces a gooey, indulgent element that’s essential for any great twice-baked potato.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Substitutions and Variations

For those seeking to customize these broccoli cheese twice-baked potatoes to specific dietary needs or taste preferences, the following substitutions and variations can keep the dish both exciting and satisfying:

  • Gluten-Free: Ensure that all packaged ingredients are certified gluten-free, particularly the sour cream and cheeses.
  • Dairy-Free: Replace the butter, sour cream, and cheese with dairy-free alternatives such as vegan butter, dairy-free sour cream, and plant-based cheese shreds.
  • Vegan: In addition to dairy-free substitutions, skip the traditional milk and use a plant-based milk option like almond or soy milk. Opt for vegan cheese varieties to maintain the creamy, indulgent characteristic of the dish.
  • Meaty Enhancements: For non-vegetarians, consider adding crispy crumbled bacon pieces or diced ham to the filling for an extra layer of flavor.
  • Cheese Variety: For a distinct taste, experiment with different types of cheese, such as Gouda, mozzarella, or smoked provolone.
  • No Broccoli? No Problem!: Swap out broccoli for other vegetables like diced bell peppers, caramelized onions, or spinach to keep the recipe fresh and adaptable to what you have on hand.
  • Spice it Up: Introduce a little heat to your taste buds with a pinch of cayenne pepper or a dash of hot sauce mixed into the potato filling.

How To Make Broccoli Cheese Baked Potatoes

Collage of creating Broccoli Cheddar Twice Baked Potatoes.
  1. Start by preheating your oven to 400°F (204°C). Line your preferred baking sheet with aluminum foil, creating a non-stick surface.
  2. Clean each potato thoroughly, then coat them lightly with your choice of cooking oil. Place potatoes on the prepared baking sheet, slide into the oven, and set a timer for 60 minutes. (Photo 1)
  3. Once baked to soft perfection, remove the potatoes and allow them to rest until they’re cool enough to handle safely. (Photo 2)
  4. Reduce your oven’s heat to a moderate 350°F (177°C). Fill a large saucepan with water and bring it to a boil on the stove. Fit a steamer basket over the top, add broccoli florets, and steam for about 5 minutes until they’re tender yet vibrant.
  5. Cut each potato in half lengthwise and carefully scoop out the insides, leaving a shell about 1/4 to 1/2 inch thick. Transfer the soft potato flesh to a large mixing bowl. (Photo 3)
  6. Take the scooped potato flesh, add in butter, sour cream, milk, your preferred seasoning, and a quarter cup of cheese. Stir the mixture until it achieves a creamy, smooth consistency. (Photo 4)
Collage of assembling Broccoli Cheddar Twice Baked Potatoes.
  1. Fold the steamed broccoli into the potato mixture, ensuring a uniform distribution. (Photo 5)
  2. Evenly divide the potato-broccoli blend, refilling each potato skin with the mixture. Sprinkle the remaining shredded cheese liberally over each filled skin. (Photos 6 & 7)
  3. Arrange the loaded potatoes on lined sheet pan and put them back in the oven. Wait for the cheese to turn deliciously melted and slightly golden, about 8 to 10 minutes. (Photo 8)
Stuffed potato with broccoli and cheese.

Expert Tips 

  • To avoid soggy skins, make sure to bake the potatoes directly on the rack in your oven.
  • If you prefer an extra crispy skin, try rubbing the outside of the potatoes with a little sea salt before the initial bake.
  • When scooping out the insides of the potatoes, use a spoon with a thin edge to get close without breaking the skin.
  • Pre-steam the broccoli while the potatoes are baking to save on overall preparation time.
  • Stir the potato mixture gently after adding the broccoli to maintain some texture.
  • For a more golden-brown cheese topping, switch the oven to broil for the last 2 minutes of the second bake, keeping a close eye to avoid burning.
  • Use a piping bag to neatly refill the potato shells with the mixture for a more professional presentation.

Storing Tips 

To keep leftover broccoli cheese baked potatoes fresh, allow them to cool completely before transferring them to an airtight container. They can be refrigerated for up to 3-4 days. For those who have a larger batch or want to enjoy this dish long-term, freezing is an excellent option. Wrap each potato individually in foil or plastic wrap, and then place them in a freezer bag, squeezing out as much air as possible before sealing. They can be frozen for up to 3 months.

When you’re ready to enjoy your potatoes again, you can reheat them directly from the refrigerator or freezer. Heat refrigerated potatoes in a 350°F (177°C) oven for about 20 minutes or until heated through. If they’re frozen, you can thaw them overnight in the refrigerator and then reheat as directed, or bake them straight from the freezer in a 350°F (177°C) oven for about 60 minutes. 

If you’re in a rush, you can also microwave the potatoes until they’re hot, usually around 2 to 3 minutes from the fridge or 5 to 7 minutes from the freezer. However, this may affect the texture of the potato skin.

What To Serve With Broccoli Cheese Baked Potatoes

Broccoli cheese baked potatoes are a hearty dish that can be served as a main course or as a substantial side. When planning your menu, consider pairing them with Heirloom Tomato Salad with Balsamic & Feta

For a heartier meal, baked chicken, steak, or fish are excellent protein options that complement the creamy and cheesy flavors. For a vegetarian twist, a quinoa or bean salad would provide protein while keeping the meal plant-based. 

These versatile potatoes can also be served alongside a cup of your favorite soup, such as tomato basil or a slow cooker minestrone soup, to create a warming and satisfying meal.

Two baked potatoes with cheddar cheese and broccoli on a background.

Recipe FAQs

Can I make broccoli cheese baked potatoes ahead of time?

Yes, you can prepare these potatoes ahead of time. Assemble them up to the point before the final bake with the cheese topping. Cover and keep them refrigerated for up to 24 hours. When you’re ready to serve, add the cheese and bake until the cheese is melted and the potatoes are heated throughout.

Is there a difference in the final product when using different types of potatoes?

The type of potato can affect the texture. Russet potatoes are commonly used for their fluffy interior and sturdy skin. Waxy potatoes like red or new potatoes have a firmer structure, which might not blend as smoothly but will still work for this delicious recipe.

How can I ensure the cheese doesn’t burn during the final baking phase?

Keep an eye on the potatoes and check them frequently. If you notice the cheese browning too quickly, cover the potatoes with foil to prevent further browning while allowing them to heat through thoroughly.

Can I make this dish healthier?

To make a healthier version, use low-fat cheese and sour cream. You can also increase the nutritional content by adding extra vegetables, like spinach or kale.

Why do my potato skins fall apart quickly after baking?

Overcooking the potatoes initially or scooping out too much flesh can lead to fragile skin that falls apart. Leave a thick enough border of potato inside the skin to maintain structure.

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Stuffed potato with broccoli and cheese on a plate.
5 from 6 votes

Broccoli Cheese Twice Baked Potatoes


Author: Kim Schob
Course: Main Dishes, Side Dishes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
If you love baked potatoes, you'll love these broccoli cheese baked potatoes as the perfect upgrade! These loaded potatoes are packed with flavor and use just a few simple ingredients. 

Ingredients 

  • 4 potatoes
  • Cooking oil as needed
  • 1 cup (91 g) Broccoli Florets
  • ¼ cup (56 ¾ g) butter
  • ½ cup (115 g) sour cream
  • ¼ cup (59 ⅐ ml) milk (or heavy cream)
  • Salt and pepper as desired
  • ½ teaspoon Paprika
  • ½ teaspoon Garlic Powder
  • ¾ cup (84 g) shredded cheese
  • Sea Salt (optional)

Instructions

  • Start by preheating your oven to 400°F (204°C). Line your preferred baking sheet with aluminum foil, creating a non-stick surface.
  • Clean each potato thoroughly, then coat them lightly with your choice of cooking oil. Place potatoes on the prepared baking sheet, slide into the oven, and set a timer for 60 minutes.
    4 potatoes,Cooking oil
  • Once baked to soft perfection, remove the potatoes and allow them to rest until they’re cool enough to handle safely.
  • Reduce your oven’s heat to a moderate 350°F (177°C). Fill a large saucepan with water and bring it to a boil on the stove. Fit a steamer basket over the top, add broccoli florets, and steam for about 5 minutes until they’re tender yet vibrant.
    1 cup Broccoli Florets
  • Cut each potato in half lengthwise and carefully scoop out the insides, leaving a shell about ¼ to ½ inch thick. Transfer the soft potato flesh to a large mixing bowl.
  • Take the scooped potato flesh, add in butter, sour cream, milk, your preferred seasoning, and a quarter cup of cheese. Stir the mixture until it achieves a creamy, smooth consistency.
    ¼ cup butter,½ cup sour cream,Salt and pepper,½ teaspoon Paprika,½ teaspoon Garlic Powder,¾ cup shredded cheese,Sea Salt,¼ cup milk
  • Fold the steamed broccoli into the potato mixture, ensuring a uniform distribution.
  • Evenly divide the potato-broccoli blend, refilling each potato skin with the mixture. Sprinkle the remaining shredded cheese liberally over each filled skin.
  • Arrange the loaded potatoes on lined sheet pan and put them back in the oven. Wait for the cheese to turn deliciously melted and slightly golden, about 8 to 10 minutes.

Notes

  • To avoid soggy skins, make sure to bake the potatoes directly on the rack in your oven.
  • If you prefer an extra crispy skin, try rubbing the outside of the potatoes with a little sea salt before the initial bake.
  • When scooping out the insides of the potatoes, use a spoon with a thin edge to get close without breaking the skin.
  • Pre-steam the broccoli while the potatoes are baking to save on overall preparation time.
  • Stir the potato mixture gently after adding the broccoli to maintain some texture.
  • For a more golden-brown cheese topping, switch the oven to broil for the last 2 minutes of the second bake, keeping a close eye to avoid burning.
  • Use a piping bag to neatly refill the potato shells with the mixture for a more professional presentation.

Nutrition Information

Calories: 323kcal (16%) Carbohydrates: 33g (11%) Protein: 9g (18%) Fat: 18g (28%) Saturated Fat: 11g (69%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.4g Cholesterol: 53mg (18%) Sodium: 207mg (9%) Potassium: 842mg (24%) Fiber: 4g (17%) Sugar: 3g (3%) Vitamin A: 692IU (14%) Vitamin C: 51mg (62%) Vitamin D: 0.2µg (1%) Calcium: 155mg (16%) Iron: 2mg (11%)

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5 Comments

  1. 5 stars
    They were so delicious and the combination of creamy cheese, tender broccoli, and fluffy potato was just perfect. I will definitely be making these again!

  2. 5 stars
    I love potatoes and these were so comforting. I paired them with some cilantro chicken and what a satisfying meal.

  3. 5 stars
    This was such a quick and easy recipe that does not disappoint! Inexpensive, hearty and delicious; definitely, a new favorite recipe!

  4. 5 stars
    My family loved these twice, baked potatoes. It was nice to sneak in the broccoli for an extra vegetable. We cannot wait to make them again.

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