Nourishing Recipe...

The knife slides into the center of a russet, and the skin gives just enough to tell you it’s ready. That’s the moment I look forward to with these broccoli cheddar twice baked potatoes: the hard part is over, and the potato shells are ready to become little boats for a creamy filling.

I like how the broccoli keeps the filling from feeling too rich, while sharp cheddar brings enough flavor to carry through every bite. The first bake softens the potatoes; after the filling goes back into the skins, a shorter second bake melts the cheese and gives the tops a little color.

Leaving a thin layer of potato inside each skin makes a sturdier shell without wasting the fluffy center. The finished potatoes come out hot, tender, and easy to serve straight from the baking dish.

Why the Cheddar Is Split Between the Filling and the Top

Putting some cheddar inside the potato mash and saving the rest for the tops gives each part a different job. The cheese mixed into the filling seasons it all the way through, so a bite of potato doesn’t taste plain between pieces of broccoli. Sharp cheddar is especially useful here because its flavor stays noticeable alongside the sour cream and butter.

The cheese on top melts directly over the filling and gets lightly browned during the second bake. That gives you a more defined cheesy finish than mixing every shred into the mash. Keep the top layer loose rather than pressing it down; the heat can reach the filling while the cheese melts. It’s a small division, but it’s what makes the middle taste cheesy and the surface look finished.

Russets, Broccoli, and Sharp Cheddar Each Have a Job

• Russet potatoes — Their fluffy interior mashes easily, and their skins are sturdy enough to hold the filling. Choose large potatoes that are close in size so they finish baking at a similar pace. Russets are worth keeping here; waxier potatoes won’t give you the same light mash.
• Broccoli florets — Chop the florets finely so they’re spread through the filling instead of landing in a few oversized bites. You don’t need picture-perfect florets, but smaller, fairly even pieces cook more uniformly and fold in cleanly.
• Sharp cheddar — Its pronounced taste stands up to the creamy potato. A block you shred yourself melts smoothly, though pre-shredded cheddar works when convenience matters and may leave the filling a touch less silky.
• Sour cream, butter, and milk — Sour cream brings tang, butter adds richness, and milk loosens the mash. Plain full-fat Greek yogurt can replace the sour cream in the same amount; it makes the filling tangier and a little thicker.

The Two Bakes That Turn a Russet Into a Potato Boat

Bake the Potatoes Until a Knife Slides In

Heat the oven to 400°F. Scrub and dry the potatoes, prick them all over with a fork, rub them with olive oil, and sprinkle with half the salt. Set them directly on the oven rack and bake for 50–65 minutes. They’re ready when a knife slides easily into the centers; if it still catches, give them more time.

Cook the Broccoli Until Tender-Crisp

Put the finely chopped broccoli and water in a covered 2-quart microwave-safe bowl. Microwave on HIGH for 3–4 minutes, until the pieces are tender-crisp rather than limp. Drain any water left in the bowl before adding the broccoli to the filling. That keeps extra liquid from loosening the mash.

Scoop the Centers and Mash the Filling

Let the potatoes cool for 10 minutes, then cut them lengthwise. Scoop the flesh into a 3-quart mixing bowl, keeping about a quarter inch inside each skin, and arrange the skins in a 9×13-inch baking dish. Mash the potato with the butter, sour cream, milk, remaining salt, black pepper, and one cup of cheddar. Fold in the broccoli once the mash is combined; working it too hard can make the potato gummy.

Fill, Top, and Bake Until the Cheese Melts

Spoon the mixture back into the potato skins and scatter the remaining cheddar over the tops. Bake at 400°F for 15–20 minutes, until the filling is hot throughout and the cheese has melted and lightly browned. If the cheese is melted but still pale, give it a little longer and watch for that first bit of color. Let the potatoes rest for five minutes before serving.

Three Useful Ways to Change These Broccoli Cheddar Potatoes

Questions That Come Up While Making Twice-Baked Potatoes

Broccoli Cheddar Twice Baked Potatoes

Broccoli cheddar twice baked potatoes are russet potatoes baked until tender, then filled with a creamy broccoli and cheddar mash. A second bake melts and lightly browns the cheese on top.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 19 minutes mins

cooling and resting 15 minutes mins

Total Time 1 hour hr 54 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 russet potatoes large
• 1 tbsp olive oil
• 1 tsp kosher salt divided
• 1 cup broccoli florets, finely chopped
• 2 tbsp water
• 3 tbsp butter
• 0.5 cup sour cream
• 0.25 cup milk
• 1.25 cup sharp cheddar cheese shredded, divided
• 0.25 tsp black pepper

Equipment

• 1 9x13-inch baking dish

Method

 

1. Preheat the oven to 400°F.
2. Scrub and dry the potatoes, then prick them all over with a fork.
3. Rub the potatoes with the olive oil and sprinkle with 1/2 teaspoon salt.
4. Bake the potatoes directly on the oven rack for 50–65 minutes, until a knife slides easily into the centers.
5. Put the broccoli and water in a covered 2-quart microwave-safe bowl and microwave on HIGH for 3–4 minutes, until tender-crisp.
6. Drain any remaining water from the broccoli.
7. Let the potatoes cool for 10 minutes.
8. Cut the potatoes lengthwise and scoop the flesh into a 3-quart mixing bowl, leaving about 1/4 inch of potato in each skin.
9. Arrange the potato skins in a 9x13-inch baking dish.
10. Mash the potato flesh with the butter, sour cream, milk, remaining 1/2 teaspoon salt, black pepper, and 1 cup cheddar.
11. Fold the broccoli into the potato mixture.
12. Spoon the mixture into the potato skins and sprinkle with the remaining 1/4 cup cheddar.
13. Bake at 400°F for 15–20 minutes, until hot throughout and the cheese is melted and lightly browned.
14. Rest for 5 minutes before serving.

Notes

For evenly baked potatoes, choose russets of similar size. Refrigerate leftovers for up to 4 days; freezing is possible, though the texture may soften. For a dairy-free swap, use dairy-free butter, sour cream, milk, and cheddar.