Broccoli and Cheddar Twice-Baked Potatoes

Introduction

Broccoli and Cheddar Twice-Baked Potatoes are a deliciously comforting dish that combines creamy, cheesy mashed potatoes with the fresh, earthy taste of broccoli. This recipe is bursting with flavor and texture—from the crispy edges of the baked potato skins to the silky, cheesy broccoli-studded filling inside. The subtle spices like dill, paprika, and garlic powder add an inviting aroma that fills your kitchen as these potatoes bake to golden perfection. Whether you’re serving these as a satisfying side or a cozy main meal, you’re sure to love the rich taste and wholesome ingredients packed into every bite.

Prep Time: 20 minutes. Cook Time: 1 hour 25 minutes. Total Time: 1 hour 45 minutes. Servings: 4 medium twice-baked potatoes.

Ingredients

• 4 medium russet potatoes, washed and dried
• 2 teaspoons olive oil
• 4 Tablespoons (57g) salted butter, very soft
• 1/2 cup (113g) non-fat Greek yogurt
• 1/3 cup (76ml) buttermilk
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 teaspoon dried chives
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried onion flakes
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon paprika
• 1 1/2 cups cooked broccoli, chopped into bite-size pieces (divided)
• 2 cups cheddar cheese, shredded (divided)

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper and set it aside.
2. Place the washed and dried russet potatoes directly into a small baking dish. Bake them for about 1 hour or until the potatoes are soft and easily pierced with a fork.
3. Remove the potatoes from the oven and let them cool until they can be handled safely.
4. Carefully slice each potato in half lengthwise. Using a spoon, scoop out the potato pulp into a large mixing bowl, being sure to leave the potato skins intact for stuffing later.
5. Rub the outside of each potato skin with the olive oil to keep them moist and crispy during the second bake. Place the skins cut side up on the parchment-lined baking sheet and set aside.
6. Add the very soft butter into the potato pulp and mash with a potato masher or electric mixer until fairly smooth and creamy.
7. Mix in the non-fat Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dried dill weed, and paprika to create a flavorful seasoned filling.
8. Fold in 1 cup of the cooked broccoli (reserving half a cup for garnish if desired) and 3/4 cup of the shredded cheddar cheese.
9. Divide this cheesy broccoli filling evenly among the potato skins, carefully filling each shell without overfilling.
10. Sprinkle the remaining 1 1/4 cups of cheddar cheese generously over the top of the filled potatoes.
11. Bake the stuffed potatoes in the oven at 400°F for 20-25 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
12. Serve hot immediately, optionally garnishing with the reserved cooked broccoli or fresh chives for added freshness.

Pro Tips for Perfect Broccoli and Cheddar Twice-Baked Potatoes

• Choose the right potatoes: Russet potatoes are ideal because their high starch content makes for fluffy interiors that mash beautifully.
• Don’t overfill the skins: Fill just to the brim to avoid any spillage and ensure even cooking and browning.
• Use very soft butter: This helps the filling mix smoothly for an ultra-creamy texture without lumps.
• Cook broccoli just right: Steam or boil broccoli until crisp-tender to retain color, flavor, and nutrients without becoming mushy.
• Preheat oven fully: Make sure your oven is at 400°F before baking so the potato skins crisp properly and the cheese melts evenly.

Variations and Substitutions

This recipe is flexible and can be adapted to suit your dietary preferences or what’s in your pantry.

• Healthier swaps: Use low-fat cheddar or reduced-fat cheese to lower fat content, and swap butter for olive oil or a plant-based spread.
• Dairy-free option: Substitute Greek yogurt and buttermilk with coconut yogurt and almond milk mixed with a little lemon juice for acidity.
• Extra veggies: Add finely diced bell peppers, caramelized onions, or spinach for added nutrition and color.
• Spice it up: Add a pinch of cayenne pepper or chili flakes for a subtle kick.
• Cheese alternatives: Try smoked gouda or Monterey Jack for a different cheesy twist.
• Make it vegan: Use vegan butter, plant-based yogurt, and vegan shredded cheese to keep it fully plant-based.

Storage and Reheating Tips

Store any leftover twice-baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated 350°F oven for 15-20 minutes until heated through and cheese is melty. Avoid microwaving as it can make the skins soggy.

For longer storage, wrap individual potatoes tightly in foil and freeze for up to 2 months. Reheat from frozen in a 375°F oven for about 30-40 minutes, uncovered, until warmed through.

Frequently Asked Questions

Can I use other types of potatoes for this recipe?

Russet potatoes work best due to their fluffy texture, but Yukon Golds can be used for a slightly creamier filling. Avoid waxy potatoes as they won’t mash as smoothly.

How can I make these potatoes ahead for a dinner party?

Prepare the filling and stuff the potato skins, then cover and refrigerate. When ready, bake them as directed, allowing a little extra time if cold from the fridge.

Is it necessary to peel the potatoes before baking?

No, the skins add great texture and hold the filling nicely. Plus, they’re nutritious and contribute to the crispy exterior.

Can I add protein to make it a more substantial meal?

Absolutely! Stir in cooked chicken, turkey, or chickpeas to the mashed filling for added protein.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1/3 cup of milk. Let it sit for 5 minutes before using.

How do I make the potato skins extra crispy?

Be sure to brush them well with olive oil and bake at a high temperature. Flipping them halfway through the initial bake can also help crispiness.

Nutrition Estimate per Serving

Each serving of Broccoli and Cheddar Twice-Baked Potatoes contains approximately 350 calories, 16 grams of protein, 40 grams of carbohydrates, and 14 grams of fat. This includes the creamy Greek yogurt and buttermilk for tanginess, fiber-rich potatoes and broccoli, and rich cheddar cheese for protein and calcium. It’s a balanced dish that provides ample energy and nutrients, perfect for a filling vegetarian meal.

Print Recipe

Broccoli and Cheddar Twice-Baked Potatoes

Golden, creamy potatoes filled with a cheesy broccoli mixture. Crispy skin encases fluffy, spiced mashed potatoes studded with tender broccoli and melted cheddar.

Prep Time20 minutes mins

Cook Time1 hour hr 25 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Snacks & Appetizers

Cuisine: American

Servings: 4 servings

Calories: 420kcal

Author: Samantha Jones

Ingredients

• 4 medium russet potatoes, washed and dried
• 2 teaspoons olive oil
• 4 tablespoons (57g) salted butter, very soft
• 1/2 cup (113g) non-fat Greek yogurt
• 1/3 cup (76ml) buttermilk
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 teaspoon dried chives
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried onion flakes
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon paprika
• 1 1/2 cups cooked broccoli, chopped into bite-size pieces
• 2 cups cheddar cheese, shredded

Instructions

• Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
• Bake whole potatoes for 1 hour until soft.
• Cool potatoes, then halve and scoop pulp into a bowl.
• Rub potato skins with olive oil and place cut-side up on baking sheet.
• Mash potato pulp with butter, yogurt, buttermilk, salt, pepper, and spices.
• Fold in broccoli and half the cheese.
• Fill potato skins with mixture, top with remaining cheese.
• Bake for 25-30 minutes until golden and crispy.

Notes

Use leftover cooked broccoli from frozen for convenience
Add a bit of milk if mixture feels too dry
Can substitute smoked paprika for extra flavor