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Twice baked potatoes with cheese on top melted.
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5 from 4 votes

Twice-Baked Broccoli Potatoes

These Twice-Baked Broccoli Potatoes are creamy, cheesy, and loaded with flavor. Made with fluffy russet potatoes, broccoli, and sharp cheddar, they’re a great vegetarian side or main dish. Perfect for meal prep, you can prepare them and reheat when needed.They're a great vegetarian side or main dish, made with fluffy russet potatoes, broccoli, and sharp cheddar
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: broccoli, cheddar cheese, half and half, russet potatoes, twice baked potatoes
Servings: 8 large potatoes
Author: Amy Sandidge
Cost: $7

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.