These twice-baked potatoes with broccoli are a slightly healthier version of the classic twice-baked potato loaded with bacon….slightly. There is still plenty of cheese and butter, but the broccoli lightens it up just a bit! These make the perfect side dish or even light meal.
Ingredients
- Potatoes– I prefer good ol’ russets for mine. They are such a great baking potato. I have also used red potatoes, but prefer these.
- Broccoli– One decent-sized crown is good for this recipe.
- Cheese– I used mild cheddar, as that is what I had on hand for these photos. Sharp cheddar is my preference. Gruyere and pepper jack are also great options.
- Milk or heavy cream– I used to always use heavy cream, but am trying to lighten things up a bit. If you want the creamiest potatoes ever- heavy cream is the only way to go!!
- Green Onions– These are optional, but are so good!
- Salt and pepper– I know, we are getting real fancy on the seasoning here. 🙂
Outline For Making The Twice-Baked Potatoes
- Bake your potatoes.
- Blanch your broccoli.
- Cut baked potatoes in half, remove inside.
- Mix filling.
- Fill potato halves.
- Top with cheese.
- Bake until cheese is melted.
- Sit back and enjoy!
Baking The Potatoes
Let’s start with the potatoes. There are a lot of methods for baking potatoes, but I like the simplest method. Wash the potatoes. This is pretty important. Potatoes are root vegetables, meaning they are grown underground. Unless you have grown your own, it is hard to say what they are grown in. So, wash well.
Give it a good poke with a fork. If there isn’t a place to release pressure, these babies will blow up in your oven. Trust me, you don’t want that mess! Bake until tender, but not mushy. I test by quickly squeezing the potatoes, when you squeeze, there should be a little give, but not too much!
Prepping The Broccoli
When the potatoes are almost done, start getting the broccoli ready. I cut it into small florets. You can cut bigger chunks, but they aren’t the best in a twice-baked potato.
Blanching the broccoli helps them maintain that bright beautiful color. To blanch any veggie, you add the chopped veggie to boiling water. Let it cook in the hot water about 2-3 minutes.
Immediately immerse in ice water. Once it has chilled, drain and set aside to dry.
Cheese Recommendations
I used mild cheddar but love a sharp as well. You can also use pepper jack, gruyere, or any cheese of choice. Here is a great cheese grater. Mine is so old, but still works, so I won’t be getting rid of it anytime soon.
Assembling the twice baked potatoes with broccoli
Once your potatoes have cooked and cooled just slightly, cut in half. Carefully scoop out the center.
Mix your potato insides with your other filling. Mix until you have a good thick consistency. It should look like the photo below. After the mixing with the mixer, I like to fold in the broccoli. I just don’t like for it to get all broken up by the mixer. Spoon into shells. Now the filling is ready for the twice-baked potatoes with broccoli, let’s fill! Last, top with the cheese and bake until it is melted.
The Finished Twice Baked Potatoes With Broccoli
Once it has baked, top with the remaining sliced green onions.
Obviously, twice-baked potatoes are generally a side dish, but we had 3 each and it was a great, light meal.
Aren’t these twice-baked potatoes with broccoli just beautiful?
Other Side Dish Options
How about a few other side dish options? If you love broccoli, how about these broccoli and cheese bites? They are so yummy! This veggies couscous salad is also really tasty. This Fruit and microgreen salad are super healthy and so good!
Twice Baked Potatoes with Broccoli
Equipment
- sheet pan, medium bowl to mix potatoes in, hand mixer or stand mixer or potato masher
Ingredients
- 6 medium russet potatoes or potato of choice
- 3 cups broccoli, washed and trimmed in small 1 inch pieces
- 6 tablespoons butter, softened
- 1/2-1 cup milk You can also use heavy cream, which is really good!
- 3 cups grated cheddar We used a medium, but you can also use a sharp if you prefer
- salt and pepper to taste
- 1/2 cup green onions, small chop This will be for inside the potato and for topping.
Instructions
- Preheat oven to 350 degrees.Wash potatoes well. Poke potatoes with a fork to prevent explosions in your oven later :). Place potatoes in preheated oven. Bake for 45-70 minutes, depending on the size of your potatoes. Mine took about 55. I test this by grabbing them and pinching lightly on the sides. I know, this is hot. If you prefer, use a wash cloth doubled up to protect your hands. They should have give, but not be really squishy.While they are baking, let's prep the broccoli. I like to blanch mine. This certainly isn't necessary, but I think it's worth it as the broccoli turns such a beautiful vibrant color! To blanch the broccoli, or any veggie for that matter, bring a pot of water to boil. I used about 6 cups of water. While it is coming to a boil, fill another medium bowl with ice water. Once the water has come to a boil, add in your broccoli pieces. Allow to it cook for about 3 minutes. Drain and add quickly to your bowl of ice water. You don't want the broccoli to cook and get mushy, you just want to blanch. After it has been in the water long enough to cool, drain and set aside. Once the potatoes have baked and been removed from oven. Allow them to cool slightly, then let's start assembling. While you are assembling, turn the oven heat to 400 degrees. You want to melt the cheese, and I like to do it quickly. Cut the potatoes in half lengthwise. With a spoon, carefully spoon out the insides and place in a medium bowl. Place potato skins back on the baking sheet, ready to be filled. Add in butter, milk and 2 cups of the cheese. Mix well until everything is blended. Next add in your salt, pepper and 1/4 cup green onions. Mix again. Taste and add more salt and pepper as needed. Last up is the broccoli. I like to fold this in, that way I keep my broccoli chunks whole. Now, start filling your empty potato skins with the filling. You will want to fill them until it is slightly overfull. Top with the remaining cheese. Place in oven and cook only until the cheese is melted. Add the last 1/4 cup chopped green onions to the tops. Now, sit back and enjoy. You deserve this!!
As usual, beautifully done. I will have to try the broccoli, great idea!
Thank you Brooke. It is a great lighter version that we just love!