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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
Cook Time 1 hour 19 minutes
cooling and resting 15 minutes
Total Time 1 hour 54 minutes
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.