Twice-Baked Broccoli Potatoes are the kind of dish that feels special but couldn’t be easier to make. With cheddar cheese and broccoli in every bite, they work just as well as a side or a vegetarian main course.
If you are looking for more vegetarian side dishes, let me share a few personal favorites. My spelt salad with fresh veggies is a great salad that uses ancient grains. A baked wild rice casserole with mushrooms is another vegetarian dish that can be made ahead of time.
Ingredients
- Russet potatoes- more on why I chose this particular potato below.
- Broccoli- Fresh is better, but you can also use frozen in a pinch. Be sure to thaw and drain any extra water off before using.
- Butter- potatoes and butter are the ultimate combination!
- Cheese- Sharp cheddar is always my go-to with twice-baked potatoes.I also prefer to grate my own cheese instead of buying pre-grated cheese. More on this below.
- Half and half- this will add to the creamy texture of the potatoes.
- Salt and pepper- These potatoes won’t need much in the way of seasoning with the other ingredients.
How to make
Bake potatoes: Start by baking the potatoes. If you have not baked a potato before, wash the potato well, poke it a few times with a fork and place it in the preheated oven. Bake until the potato is tender.
Blanch broccoli: Bring your water to a boil, then add in the broccoli pieces. Boil them for about 1 minute, then transfer the broccoli to ice water. Allow it to cool in the ice water for 3 minutes. Drain well, squeezing to remove any excess moisture. If you feel like there is still more moisture, press it between paper towels.
Preparing for second bake: Once the potatoes are baked and cool enough to handle, cut them in half lengthwise. Scoop out the center of the potato, leaving a little of the center and skins intact.
Mixing the filling: Combine the potatoes you scooped out, broccoli, grated cheddar, half and half, salt, and pepper. Mix well with a hand or stand mixer. Taste and add more salt and pepper as needed.
Fill and bake: Refill the potatoes, top with the leftover cheese, bake until the cheese is melted and the potatoes are heated through. Everything is cooked, all we are doing is melting and reheating.
Final: You can top the potatoes with chopped green onions if you like, I chose not to this time, but do love it. Serve them warm.
How to store leftover potatoes
Allow the potatoes to cool at room temperature. Store them in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave.
Why use Russet Potatoes?
Russet potatoes are ideal for twice-baked potatoes because of their high starch content and fluffy texture when baked. Their thick skins hold up well to scooping and refilling, and their dry, airy interior absorbs butter, cheese, and other mix-ins beautifully. This results in a creamy, flavorful filling with a crisp, sturdy shell—perfect for a twice-baked potato
Why grate your own cheese?
Grating your own cheese is better for melting because pre-shredded cheese contains anti-caking agents like cellulose or potato starch, which prevent clumping but also affect the way cheese melts. Freshly grated cheese melts more smoothly and evenly, giving you a creamier texture in dishes like mac and cheese, queso, or twice-baked potatoes. Plus, it often tastes fresher and has better flavor!
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 is so good! Another option is this Acorn Squash in a Slow Cooker. How about this delicious Cajun Mashed Potatoes Recipe?
Twice-Baked Broccoli Potatoes
Ingredients
- 4 large russet potatoes or 6 smaller potatoes
- 3 cups broccoli, washed and trimmed in small 1 inch pieces
- 6 tablespoons butter, melted
- ½-1 cup half and half
- 3 cups grated sharp cheddar cheese, divided
- salt and pepper to taste
Instructions
- Bake potatoes: Preheat the oven to 350 degrees. If you have not baked a potato before, wash the potato well, poke it a few times with a fork and place it in the preheated oven. Bake until the potato is tender.
- Blanch broccoli: Bring your water to a boil, then add in the broccoli pieces. Boil them for about 1 minute, then transfer the broccoli to ice water. Allow it to cool in the ice water for 3 minutes. Drain well, squeezing to remove any excess moisture. If you feel like there is still more moisture, press it between paper towels.
- Preparing for second bake: Once the potatoes are baked and cool enough to handle, cut them in half lengthwise. Scoop out the center of the potato, leaving a little of the center and skins intact.
- Mixing the filling: Combine the potatoes you scooped out, broccoli, 1 ½ cups grated cheddar, half and half, salt, and pepper. Mix well with a hand or stand mixer. Taste and add more salt and pepper as needed.
- Fill and bake: Refill the potatoes, top with the remaining 1 ½ cups cheese, bake until the cheese is melted and the potatoes are heated through. Everything is cooked, all we are doing is melting and reheating.
- Final: You can top the potatoes with chopped green onions if you like, I chose not to this time, but do love it. Serve them warm.
- Allow the potatoes to cool at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave.
Brooke says
As usual, beautifully done. I will have to try the broccoli, great idea!
admin says
Thank you Brooke. It is a great lighter version that we just love!