Broccoli and Cheddar Twice-Baked Potatoes

It’s funny how some recipes just become staples in your household. This Broccoli and Cheddar Twice-Baked Potato recipe? It’s one of those for us. From weeknight dinners to potlucks with friends, these loaded potatoes are always a hit. The first time I made them, I was looking for a way to get my kids to eat more vegetables, and boy, did this work! The creamy, cheesy filling, studded with tender broccoli, nestled in a fluffy potato skin – it’s comfort food at its finest. Even my pickiest eater devours these, and my husband requests them regularly. They’re surprisingly easy to make, and you can customize them to your liking. Whether you’re looking for a satisfying vegetarian main course or a crowd-pleasing side dish, these Broccoli and Cheddar Twice-Baked Potatoes are guaranteed to be a winner. Let me share the magic with you!

Ingredients for Broccoli and Cheddar Twice-Baked Potatoes

• Russet Potatoes (4 large): These are the best for baking because of their high starch content, which results in a wonderfully fluffy interior. Choose potatoes that are firm, heavy for their size, and free of blemishes.
• Broccoli Florets (1 large head, about 4 cups): Fresh broccoli is preferred for its vibrant flavor and texture. Cut into small, bite-sized florets for even cooking and easy mixing into the potato filling. You can also use frozen broccoli florets, just make sure to thaw and drain them well before using.
• Cheddar Cheese (2 cups, shredded): Sharp cheddar cheese provides a robust and tangy flavor that complements the broccoli and potatoes perfectly. Feel free to use mild cheddar for a milder taste, or a mix of cheddar and another cheese like Monterey Jack or Gruyere for added complexity. Pre-shredded cheese is convenient, but shredding your own block of cheese often yields better melting and flavor.
• Butter (4 tablespoons, unsalted): Butter adds richness and flavor to the potato filling. Unsalted butter allows you to control the saltiness of the dish.
• Milk or Cream (1/2 cup): Milk or cream adds moisture and creaminess to the potato filling. Whole milk or heavy cream will result in a richer, more decadent filling. For a lighter option, you can use 2% milk or even half-and-half.
• Sour Cream or Greek Yogurt (1/2 cup): Sour cream or Greek yogurt adds tanginess and creaminess to the filling. Greek yogurt offers a healthier, higher-protein alternative to sour cream. Plain Greek yogurt works best.
• Garlic Powder (1 teaspoon): Garlic powder adds a savory depth of flavor to the potato filling.
• Onion Powder (1/2 teaspoon): Onion powder complements the garlic and adds another layer of savory flavor.
• Salt (to taste): Salt enhances all the flavors in the dish. Start with a teaspoon and adjust to your preference.
• Black Pepper (to taste): Freshly ground black pepper adds a touch of spice and complexity.
• Optional Garnishes: Chopped green onions, crumbled bacon, extra shredded cheddar, paprika for color. These are for adding visual appeal and extra flavor to the finished potatoes.

Instructions for Making Broccoli and Cheddar Twice-Baked Potatoes

1. Preheat the Oven and Prepare Potatoes: Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pat them dry. Prick each potato several times with a fork. This allows steam to escape while baking and prevents them from bursting.
2. Bake the Potatoes: Place the potatoes directly on the oven rack. Baking them directly on the rack allows for better air circulation, resulting in crispier skins. Bake for 45-60 minutes, or until the potatoes are easily pierced with a fork and feel soft when squeezed gently. The baking time may vary depending on the size of your potatoes.
3. Steam or Boil the Broccoli: While the potatoes are baking, prepare the broccoli. You can steam or boil the broccoli florets until they are tender-crisp, about 5-7 minutes. Steaming is a gentler method that helps retain more nutrients. If boiling, be careful not to overcook the broccoli, as it will become mushy. Once cooked, drain the broccoli well and set aside. You can also roast the broccoli for a more intense flavor if preferred.
4. Cool Potatoes and Prepare for Scooping: Once the potatoes are baked, carefully remove them from the oven and let them cool slightly until you can handle them comfortably. Reducing the temperature slightly will make them easier to work with without burning your hands.
5. Cut Potatoes and Scoop out the Flesh: Cut each potato in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving a thin border of potato (about 1/4 inch) inside the skins to maintain their shape and structural integrity. Place the scooped-out potato flesh in a large mixing bowl. Try to keep the potato skins intact, as they will be the “boats” for your twice-baked potatoes.
6. Mash the Potato Flesh: Using a potato masher or a fork, mash the scooped-out potato flesh until smooth and creamy. You can also use a hand mixer on low speed for an extra smooth texture, but be careful not to overmix, as this can make the potatoes gummy.
7. Add Flavorings and Cheese: To the mashed potatoes in the bowl, add the butter, milk (or cream), sour cream (or Greek yogurt), garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly combined and the mixture is smooth and creamy. Then, stir in about 1 1/2 cups of the shredded cheddar cheese and the cooked broccoli florets. Reserve the remaining 1/2 cup of cheese for topping. Gently fold in the broccoli to avoid breaking it down too much.
8. Fill the Potato Skins: Spoon the broccoli and cheese potato mixture evenly into the potato skins, mounding it slightly. Try to distribute the filling evenly among all potato halves.
9. Top with Cheese and Bake Again: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the filled potato skins. This will create a golden, cheesy crust during the second bake.
10. Bake Again Until Golden and Heated Through: Return the filled potatoes to the oven and bake for another 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the potatoes are heated through. The second bake ensures that the filling is hot and the cheese is perfectly melted and gooey.
11. Garnish and Serve: Once baked, remove the twice-baked potatoes from the oven and let them cool slightly. Garnish with your desired toppings, such as chopped green onions, crumbled bacon, or a sprinkle of paprika for color, if desired. Serve hot and enjoy!

Nutrition Facts for Broccoli and Cheddar Twice-Baked Potatoes

(Per serving, based on 4 servings – 1 potato half per serving. Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: 1 Potato Half
• Calories: Approximately 450-550 kcal
• Fat: 25-35g

Note: These values are estimates and can vary based on the specific ingredients used (type of cheese, milk/cream, sour cream/yogurt, potato size) and portion sizes. For more accurate nutritional information, use a nutrition calculator and input the exact ingredients and quantities you use.

Preparation Time for Broccoli and Cheddar Twice-Baked Potatoes

• Prep Time: 30-40 minutes (includes washing potatoes, chopping broccoli, shredding cheese, scooping potatoes, and mixing filling).
• Cook Time: 1 hour 10 minutes – 1 hour 25 minutes (includes baking potatoes initially, steaming/boiling broccoli, and second bake).
• Total Time: Approximately 1 hour 40 minutes – 2 hours

Description: While the total time might seem a bit lengthy, most of it is hands-off baking time. The active preparation time is around 30-40 minutes, making this recipe manageable for a weeknight meal, especially if you prepare some components ahead of time, like steaming the broccoli or shredding the cheese. The delicious and satisfying result is well worth the time!

How to Serve Broccoli and Cheddar Twice-Baked Potatoes

These versatile twice-baked potatoes can be served in a variety of ways, making them perfect for different occasions. Here are some serving suggestions:

• As a Main Course:
  • Vegetarian Delight: Serve them as a hearty and satisfying vegetarian main course. The potatoes are filling and packed with flavor and nutrients.
  • Pair with a Salad: Combine them with a fresh garden salad, Caesar salad, or spinach salad for a balanced and complete meal. The lightness of the salad complements the richness of the potatoes.
  • Add Protein: Serve alongside a simple protein source like grilled chicken breast, baked salmon, or lentil patties for a more substantial meal.
• As a Side Dish:
  • Alongside Meats: They are an excellent side dish for roasted chicken, steak, pork chops, or meatloaf. The cheesy potato complements the savory flavors of meat dishes beautifully.
  • BBQ Side: Perfect for barbecues and cookouts. Serve them alongside grilled burgers, ribs, or sausages.
  • Holiday Side: Elevate your holiday meal by serving these twice-baked potatoes as a special side dish for Thanksgiving, Christmas, or Easter dinner. They are a step up from plain mashed potatoes and offer a comforting and flavorful addition to the holiday spread.
• Presentation Ideas:
  • Individual Servings: Serve each potato half as an individual serving for easy portion control and elegant presentation.
  • Platter Presentation: Arrange the twice-baked potatoes on a platter garnished with fresh herbs like parsley or chives for a visually appealing presentation, especially for gatherings.
  • Buffet Style: Include them as part of a buffet spread, allowing guests to serve themselves. They hold up well at room temperature for a reasonable amount of time.
• Topping Variations:
  • Extra Cheese: Offer extra shredded cheddar cheese, Monterey Jack, or pepper jack on the side for guests to add more cheese to their potatoes.
  • Sour Cream or Greek Yogurt: Have sour cream or Greek yogurt available as a topping for extra creaminess and tang.
  • Chopped Green Onions or Chives: Freshly chopped green onions or chives add a pop of color and fresh onion flavor.
  • Crumbled Bacon: Crispy crumbled bacon adds a smoky and savory element that many enjoy.
  • Hot Sauce: For those who like a little heat, offer hot sauce or a sprinkle of red pepper flakes.

Additional Tips for Perfect Broccoli and Cheddar Twice-Baked Potatoes

1. Choose the Right Potatoes: Russet potatoes are the best choice for twice-baked potatoes because of their high starch content. This results in a fluffy interior that is perfect for mashing and mixing with the filling. Avoid using waxy potatoes like red potatoes or Yukon Gold, as they will not be as fluffy.
2. Don’t Overbake the Potatoes Initially: Bake the potatoes until they are just fork-tender. Overbaking can make them dry and less flavorful. They should be soft but still hold their shape.
3. Season Generously: Don’t be shy with the seasoning! Salt, pepper, garlic powder, and onion powder are essential for flavoring the potato filling. Taste and adjust the seasonings as needed before filling the potato skins. Cheese also contains salt, so adjust accordingly.
4. Customize Your Cheese: While cheddar cheese is classic, feel free to experiment with other cheeses or cheese blends. Monterey Jack, Gruyere, Colby Jack, or even a smoked Gouda can add interesting flavor variations. A combination of cheeses can also create a more complex flavor profile.
5. Add Extra Vegetables: Besides broccoli, you can add other vegetables to the filling. Consider sautéed onions, bell peppers, mushrooms, or spinach. Make sure to cook any added vegetables before incorporating them into the potato filling.
6. Make them Ahead of Time: You can prepare the twice-baked potatoes ahead of time. Assemble them up to the point of the second bake. Cover them tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, simply add 10-15 minutes to the second baking time to ensure they are heated through and the cheese is melted.
7. Freeze for Later: Twice-baked potatoes freeze well, making them a great make-ahead meal option. After the second bake and cooling, wrap each potato half individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat, bake from frozen at 350°F (175°C) for 30-40 minutes, or until heated through. You can also thaw them in the refrigerator overnight and then bake for a shorter time.
8. Get Creative with Toppings: Don’t limit yourself to just cheese and green onions! Get creative with toppings. Consider adding crumbled bacon, sour cream, chives, jalapenos, a sprinkle of paprika, or even a drizzle of ranch dressing after baking for extra flavor and visual appeal.

Frequently Asked Questions (FAQ) about Broccoli and Cheddar Twice-Baked Potatoes

Q1: Can I use frozen broccoli instead of fresh broccoli?

A: Yes, you can definitely use frozen broccoli florets. Just make sure to thaw them completely and drain them well to remove excess moisture before adding them to the potato filling. Excess moisture can make the filling watery. You might also want to lightly sauté or roast thawed frozen broccoli to improve its texture and flavor, as frozen broccoli can sometimes be a bit bland.

Q2: What is the best type of cheese to use besides cheddar?

A: While cheddar is classic, there are many other cheeses that work well. Monterey Jack is a mild and melty option. Gruyere adds a nutty and slightly sweet flavor. Pepper Jack adds a spicy kick. Colby Jack is another mild and melty choice. A blend of cheeses, like cheddar and Gruyere or cheddar and Monterey Jack, can also create a more complex flavor profile. Experiment and find your favorite combination!

Q3: Can I make these vegetarian?

A: Yes, this recipe is naturally vegetarian as written. To keep it vegetarian, just ensure that all your ingredients are vegetarian-friendly. If you want to make it vegan, you would need to substitute the dairy ingredients (butter, milk/cream, sour cream, cheddar cheese) with vegan alternatives. There are vegan butter, milk, sour cream, and cheese options available in most grocery stores.

Q4: Can I make these ahead of time and reheat them?

A: Absolutely! Twice-baked potatoes are perfect for making ahead. You can assemble them up to the point of the second bake, cover them tightly, and refrigerate for up to 24 hours. When ready to bake, add about 10-15 minutes to the second baking time. You can also fully bake them, cool, and then reheat them. To reheat, bake at 350°F (175°C) for 20-30 minutes, or until heated through.

Q5: Can I freeze twice-baked potatoes?

A: Yes, twice-baked potatoes freeze very well. Allow them to cool completely after the second bake. Wrap each potato half individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. Reheat directly from frozen in the oven at 350°F (175°C) for 30-40 minutes, or thaw overnight in the refrigerator and bake for a shorter time.

Q6: How do I prevent the potato skins from becoming dry or tough?

A: To prevent dry potato skins, make sure to leave a thin layer of potato flesh inside the skins when scooping. Also, brushing the potato skins with a little olive oil or butter before the initial bake can help keep them moist and slightly crispy. Don’t overbake the potatoes initially.

Q7: Can I add protein to these potatoes to make them a more complete meal?

A: Yes, adding protein is a great way to make these potatoes a more substantial meal. You can stir in cooked and crumbled bacon, diced ham, shredded cooked chicken, or browned ground beef into the potato filling. For vegetarian protein options, consider adding cooked lentils, black beans, or crumbled vegetarian sausage.

Q8: What if I don’t have sour cream or Greek yogurt? Can I substitute something else?

A: If you don’t have sour cream or Greek yogurt, you can substitute plain yogurt (regular or full-fat), crème fraîche, or even mayonnaise in a pinch. These will provide a similar creamy texture, although the flavor might be slightly different. Cream cheese, softened, can also be used as a substitute for a richer, tangier flavor.

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