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5 from 3 votes

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: potato recipes, potatoes and broccoli, twice baked potatoes, twice baked potatoes with broccoli
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
  • ½-1 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
  • ½ 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 ¼ 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 ¼ cup chopped green onions to the tops.
    Now, sit back and enjoy. You deserve this!!