Description
These Broccoli and Cheddar Twice-Baked Potatoes are a comforting and flavorful vegetarian side dish. Tender russet potatoes are baked, scooped, and mixed with creamy sour cream, milk, garlic, and onion powder, then combined with nutritious broccoli and sharp cheddar cheese. Filled back into the skins and baked until golden and bubbly, they make an irresistible addition to any meal.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling
- 1 cup cooked broccoli florets, chopped
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese, divided
- 2 tablespoons unsalted butter
Garnish
- 2 green onions, chopped
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, then rub each with olive oil and sprinkle with salt. Pierce each potato several times using a fork to allow steam to escape while baking.
- Bake Potatoes: Place the potatoes directly on the oven rack and bake for 45 to 60 minutes until tender when pierced with a fork. Remove from oven and let cool slightly so they are easy to handle.
- Scoop and Mash Filling: Cut each potato in half lengthwise. Carefully scoop out the flesh into a large bowl, leaving a thin layer of potato attached to the skins to maintain their shape. Mash the potato flesh with sour cream, milk, butter, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Add Broccoli and Cheese: Stir in the chopped cooked broccoli and half of the shredded cheddar cheese into the mashed potato mixture, combining well.
- Fill Potato Skins: Spoon the broccoli and cheddar potato mixture back into the potato skins, dividing it evenly. Sprinkle the remaining cheddar cheese on top of each filled potato half.
- Second Bake: Place the stuffed potatoes back on a baking sheet and bake in the oven for 15 to 20 minutes until the cheese is melted and the tops are lightly golden brown.
- Garnish and Serve: Remove from oven and garnish with chopped green onions. Serve warm as a delicious side dish.
Notes
- For extra flavor, add a pinch of smoked paprika or cooked bacon bits to the filling mixture.
- These potatoes can be prepared ahead of time. Refrigerate after filling and before the second bake, then add 5 extra minutes to the baking time if baking from cold.
- Use sharp cheddar for a more pronounced cheese flavor.
- Make sure not to scoop out too much potato flesh to keep skins intact for stuffing.
- Leftovers store well refrigerated for up to 3 days. Reheat in the oven for best texture.
