Broccoli Cheese Twice Baked Potatoes

Stuffed potato with broccoli and cheese on a plate.

5 from 6 votes

Broccoli Cheese Twice Baked Potatoes

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.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Dishes, Side Dishes

Cuisine: American

Servings:

Calories: 323kcal

Author: Kim Schob

Ingredients

4 potatoes
Cooking oil as needed
1 cup Broccoli Florets
¼ cup butter
½ cup sour cream
¼ cup milk (or heavy cream)
Salt and pepper as desired
½ teaspoon Paprika
½ teaspoon Garlic Powder
¾ cup shredded cheese
Sea Salt (optional)

Cups - Metric

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.
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.
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.
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