Ultimate Twice Baked Broccoli Cheese Potatoes You'll Crave
This Twice Baked Broccoli Cheese Potatoes recipe combines creamy cheese, broccoli, and fluffy russet potatoes for a comforting dish you'll adore.
Equipment
- Oven
- Mixing bowl
- baking sheet
- Fork
- knife
Ingredients
For the Potatoes
- 4 large Russet Potatoes Scrubbed and poked with holes
- 2 cups Fresh Broccoli Can replace with frozen if necessary
For the Filling
- 1 cup Sharp Cheddar Cheese Shredded
- 1/2 cup Sour Cream Can use Greek yogurt as lighter alternative
- 2 tablespoons Butter Softened
Optional Add-ins
- 1 cup Crispy Bacon Cooked and crumbled
- 1/2 cup Diced Jalapeños Fresh or pickled
- 1 cup Cooked Quinoa
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Scrub the large russet potatoes under running water, then poke several holes in each with a fork.
- Place the potatoes directly on the oven rack or on a baking sheet and bake for 45-60 minutes.
- While the potatoes are baking, boil or steam the fresh broccoli for about 4-5 minutes until bright green and slightly crisp.
- In a large mixing bowl, combine the cooked broccoli, shredded sharp cheddar cheese, sour cream, and softened butter.
- Once the potatoes are baked, slice them open lengthwise, fluff the insides with a fork, and spoon in the filling mixture.
- Return the stuffed potatoes to the oven for an additional 15-20 minutes until the tops are golden and bubbly.
Notes
Serve immediately for the best experience. Option to sprinkle with chives for added flavor.