By: Becky Hardin
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Looking for a twist on the classic twice-baked potatoes recipe? These broccoli cheese twice baked potatoes are one delicious side dish. Perfectly fluffy and cheesy, with some extra veggies sneaked in!
Table of Contents
Broccoli Cheese Twice Baked Potatoes Recipe
Twice baked potatoes are always a steakhouse favorite, and when loaded with broccoli and cheese they are next level!
Simple to make, they are perfectly light and fluffy in the middle and crispy on the outside. And let’s be honest, when cheese is involved, you really can’t go wrong!
Be sure to try my Twice Baked Sweet Potatoes and Loaded Potato Skins too!
Why you’ll love this Extra Cheesy Twice Baked Potato recipe:
- EASY: This is a great hands off recipe that requires minimal prep time.
- KID FRIENDLY: If you have picky eaters in your house, these are a great way to get some veggies into their mouths!
- VEGETARIAN: This is a great meat-free side dish that everyone will love!
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How to make Broccoli and Cheese Twice Baked Potatoes
You can jump to the recipe card for full ingredients & instructions!
- Bake the potatoes til soft and let cool.
- Cut in half and scoop out the middle.
- Mix the scooped out potatoes with the rest of the ingredients.
- Spoon back into the skins and top with cheese.
- Bake until the cheese has melted.
Can you make them ahead of time?
Yes! These are a great make ahead option! Bake the potatoes, scoop the insides out and fill the skins, then, place in the fridge for up to 3 to 4 days and keep covered.
You can then simply pop them into the oven to heat through and melt the cheese when you are ready to serve.
Can you freeze them?
These broccoli cheese twice baked potatoes are great for the freezer. Scoop and stuff them, then freeze solid on a baking sheet before transferring to a container or freezer bag. They will keep well for up to 3 months.
You can bake them right from frozen at 350F, covered with foil for 45 minutes, then uncovered for 15 minutes.
What do you serve them with?
These cheesy twice baked potatoes are great to serve as an accompaniment to all of your favorite mains. Try them with:
- Rosemary Garlic Steak
- Honey Garlic Salmon
- Whole Roast Chicken
- Shrimp and Asparagus
Tips!
- The potatoes will be very hot when you take them out of the oven, let them cool on the worktop for 10 to 15 minutes before cutting them in half.
- Leave a thin piece of flesh around the potato skin so that they hold their shape.
- You can finish off the broccoli cheese twice baked potatoes under the broiler to get the cheese nice and bubbly.
These broccoli cheese twice baked potatoes are one delicious side dish that’s sure to impress. Simple to make and super yummy, I know you are going to love them!
More easy side dish recipes we love
- Crispy Zucchini Fries
- Cheesy Roasted Broccoli
- Bacon Wrapped Green Beans
- Sweet Potato Fries
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Broccoli Cheese Twice Baked Potatoes Recipe
4.76 from 25 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 1 hour hour 20 minutes minutes
Total: 1 hour hour 35 minutes minutes
Serves4 people
Print Rate
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These broccoli cheese twice baked potatoes are one delicious side dish. Perfectly fluffy and cheesy, with some extra veggies sneaked in!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 4 medium russet potatoes scrubbed and dried
- 1 teaspoon olive oil
- 4 tablespoons unsalted butter room temperature (½ stick)
- ½ cup heavy cream
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ cups steamed broccoli chopped
- 1½ cups freshly shredded cheddar cheese divided
- Chopped chives for garnish
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Scrub and dry the potatoes, then rub the skins with olive oil. Place potatoes on the baking sheet and bake for 1 hour, or until soft. Remove from the oven and set aside to cool.
4 medium russet potatoes, 1 teaspoon olive oil
Once the potatoes are cool to the touch, slice them in half lengthwise. Carefully scoop out the potato innards and place them into a large bowl, leaving a thin rim around the insides of the skins. Return the skins to the baking sheet.
To the potato innards, add butter, heavy cream, and seasonings. Use a potato masher or hand mixer to blend until smooth. Using a rubber spatula, fold in the broccoli and half of the cheese.
4 tablespoons unsalted butter, ½ cup heavy cream, ¾ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1½ cups steamed broccoli, 1½ cups freshly shredded cheddar cheese
Divide the filling evenly among the potato shells, then top with the remaining cheese. Bake 20-25 minutes, or until the cheese is melted and the potatoes are heated through. Broil for 1-2 minutes if desired.
Chopped chives
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- The potatoes will be very hot when you take them out of the oven, let them cool on the worktop for 10 to 15 minutes before cutting them in half.
- Leave a thin piece of flesh around the potato skin so that they hold their shape.
- You can finish off the broccoli cheese twice baked potatoes under the broiler to get the cheese nice and bubbly.
Nutrition Information
Calories: 562kcal (28%) Carbohydrates: 42g (14%) Protein: 17g (34%) Fat: 38g (58%) Saturated Fat: 23g (144%) Polyunsaturated Fat: 1g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 115mg (38%) Sodium: 591mg (26%) Potassium: 1084mg (31%) Fiber: 6g (25%) Sugar: 3g (3%) Vitamin A: 1430IU (29%) Vitamin C: 73mg (88%) Calcium: 373mg (37%) Iron: 2mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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