Twice baked potatoes with broccoli

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These twice baked potatoes 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! It is a little time consuming, but definitely worth the extra effort.

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 a root vegetable, meaning they are grown under ground. Unless you have grown your own, it is hard to say what they are grown in. So, wash well.

woman washing russet potato with running water

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!

woman poking potato in preparation for baking

When the potatoes are almost done, start getting the broccoli ready. I cut it into small florets. I mean, I like bigger chunks, but they aren’t the best in a twice baked potato.

cut broccoli on cutting board with paring knife next to it.

I like to blanch my broccoli as it 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.

broccoli boiling in water for blanching

Immediately immerse in ice water. Once it has chilled, drain and set aside to dry.

woman draining the broccoli from boiling

Assembling the twice baked potatoes with broccoli

Once your potatoes have cooked and cooled just slightly, cut in half.

woman cutting a baked potato in half

Carefully scoop out center.

woman spooning out the inside of baked potatoes for filling

I used a mildcheddar, 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.

woman grating mild cheddar cheese on metal grater

Now, heavy cream was my choice for many years, but I use a 2% milk now.

woman pouring milk into a medium sized metal bowl with mixer on the side.

Add in your grated cheese.

woman adding cheese to twice baked potato filling in small metal bowl

Mix until you have a good thick consistency. It should look about 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.

woman mixing filling for twice baked potatoes with hand mixer

Spoon into shells. Now the filling is ready for the twice baked potatoes with broccoli, let’s fill!

woman spooning filling into twice baked  potatoes with broccoli

Top with remaining cheese and bake until the cheese is melted.

woman topping potatoes with cheese

The finished twice baked potatoes with broccoli

Once it has baked, top with the remaining sliced green onions.

twice baked potatoes with broccoli

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?

twice baked potatoes with broccoli

Other potato options

Looking for another healthy potato recipe? How about this potato gratin? Or a potato nest with fried egg?

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5 from 1 vote

Twice Baked Potatoes with Broccoli

These tasty twice baked potatoes are loaded with broccoli and cheddar, making them an amazing light meal or side dish.
Course Side Dish
Cuisine American
Keyword potato recipes, potatoes and broccoli, twice baked potatoes, twice baked potatoes with broccoli
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 servings
Author Amy- A Red Spatula


  • sheet pan, medium bowl to mix potatoes in, hand mixer or stand mixer or potato masher


  • 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.


  • 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!!

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  1. Brooke | 2nd Aug 20

    5 stars
    As usual, beautifully done. I will have to try the broccoli, great idea!

    • admin | 7th Aug 20

      Thank you Brooke. It is a great lighter version that we just love!

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