How to Create Perfect Broccoli and Cheddar Twice-Baked Potatoes

Potato Selection and Preparation

Choosing the right potatoes and properly preparing them creates the perfect canvas for the filling.

Broccoli Cooking Technique

Steaming broccoli to just the right tenderness ensures it retains color, nutrition, and texture.

Scooping Method

Carefully removing the potato flesh while leaving enough attached to the skin creates sturdy boats for the filling.

Filling Consistency

Achieving the perfect balance of creaminess and texture in the filling for a luxurious but not too dense result.

Baking Tips

Choose potatoes of similar size so they cook evenly.

For extra crispy skins, brush the potato skins with olive oil before the second bake.

Make sure to drain the broccoli thoroughly to prevent a watery filling.

For a time-saving option, microwave the potatoes for the first cooking, about 8-10 minutes on high.

These can be prepared ahead - complete all steps except the final baking, refrigerate covered for up to 24 hours, then bake for 25-30 minutes until hot.

For a heartier meal, add cooked bacon bits or diced ham to the filling.

Leftover twice-baked potatoes can be refrigerated for up to 3 days and reheated in a 350°F oven.

Broccoli and Cheddar Twice-Baked Potatoes

Name: Broccoli and Cheddar Twice-Baked Potatoes
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large russet potatoes, scrubbed clean; 2 tablespoons olive oil; 1 teaspoon kosher salt, plus more for seasoning; 2 cups broccoli florets, chopped into small pieces; 3 tablespoons butter, softened; 1/4 cup sour cream; 1/4 cup milk, warmed; 1 1/2 cups sharp cheddar cheese, shredded and divided; 2 green onions, thinly sliced; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/8 teaspoon nutmeg (optional); 2 tablespoons fresh parsley, chopped; For topping (optional):; 2 tablespoons grated Parmesan cheese; Extra sour cream for serving; Additional sliced green onions

Broccoli and Cheddar Twice-Baked Potatoes feature crispy potato skins filled with a creamy mixture of fluffy potato, tender broccoli florets, and sharp cheddar cheese. These hearty stuffed potatoes are baked twice for the perfect contrast between the crisp exterior and the rich, savory filling, making them an impressive side dish or satisfying main course.

Prep Time

20 Minutes

Cook Time

1H20 Minutes

Total Time

1H40 Minutes

Chef

JUE

Ingredients

Custard Cream

4 large russet potatoes, scrubbed clean

2 tablespoons olive oil

1 teaspoon kosher salt, plus more for seasoning

2 cups broccoli florets, chopped into small pieces

3 tablespoons butter, softened

1/4 cup sour cream

1/4 cup milk, warmed

1 1/2 cups sharp cheddar cheese, shredded and divided

2 green onions, thinly sliced

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/8 teaspoon nutmeg (optional)

2 tablespoons fresh parsley, chopped

For topping (optional):

2 tablespoons grated Parmesan cheese

Extra sour cream for serving

Additional sliced green onions

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

Poke each potato several times with a fork to create steam vents. Rub potatoes with olive oil and sprinkle with kosher salt.

Place potatoes directly on the oven rack or on the prepared baking sheet. Bake for 45-60 minutes until tender when pierced with a fork.

While potatoes are baking, steam broccoli florets until just tender, about 3-4 minutes. Drain well and set aside to cool slightly.

Once potatoes are done, remove from oven but keep the oven on. Allow potatoes to cool just enough to handle, about 10 minutes.

Cut each potato in half lengthwise. Using a spoon, scoop out the inside of each potato into a large bowl, leaving about 1/4 inch of potato attached to the skin to help it hold its shape.

Place the potato skins back on the baking sheet.

Add butter, sour cream, and warm milk to the potato flesh. Mash until smooth and creamy.

Stir in 1 cup of cheddar cheese, steamed broccoli, green onions, garlic powder, black pepper, nutmeg (if using), and 1 teaspoon salt. Mix well.

Spoon the potato mixture back into the potato skins, mounding slightly. Sprinkle with remaining 1/2 cup cheddar cheese and Parmesan cheese if using.

Return to the oven and bake for 15-20 minutes until the filling is heated through and the cheese is melted and slightly golden.

For extra browning on top, broil for 1-2 minutes, watching carefully to prevent burning.

Garnish with fresh parsley and additional green onions before serving. Offer extra sour cream on the side if desired.

Broccoli and Cheddar Twice-Baked Potatoes

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Broccoli and Cheddar Twice-Baked Potatoes

Broccoli and Cheddar Twice-Baked Potatoes

Ingredients

Instructions