These Twice-Baked Potatoes with Broccoli and Cheddar are the ultimate comfort food side dish or light meal! Fluffy baked potato pulp is mashed with butter, Greek yogurt, buttermilk, cheddar cheese, broccoli, and a blend of savory seasonings, then spooned back into the crispy potato skins and baked again until golden and bubbly. I love how this recipe transforms simple baked potatoes into something truly special and flavorful. They’re perfect for serving alongside steak, chicken, or pork, or enjoying on their own.
Why You’ll Love These Twice-Baked Potatoes
- Creamy and Cheesy: The filling is incredibly creamy thanks to the Greek yogurt and buttermilk, and packed with sharp cheddar cheese.
- Flavorful: The combination of broccoli, cheddar, chives, garlic, onion, and dill creates a delicious and satisfying flavor.
- Crispy Skins: Baking the potato skins again after scooping out the pulp makes them wonderfully crispy.
- Make-Ahead Friendly: You can prepare the stuffed potatoes ahead of time and bake them just before serving.
- Comfort Food Classic: A comforting and satisfying dish that’s perfect for any occasion.
Ingredients for Twice-Baked Potatoes with Broccoli and Cheddar
Here’s what you’ll need to make these delicious potatoes. The full list with measurements is in the recipe card below.
Main Ingredients
- Medium russet potatoes, washed and dried (Vegetable)
- Olive oil (Oil)
- Salted butter, very soft (Fat)
- Non-fat Greek yogurt (Dairy)
- Buttermilk (Dairy)
- Cooked broccoli, chopped into bite-size pieces, divided (Vegetable)
- Cheddar cheese, shredded, divided (Dairy)
Seasoning
- Salt (Seasoning)
- Pepper (Spice)
- Dried chives (Herb)
- Garlic powder (Spice)
- Onion powder (Spice)
- Dried onion flakes (Spice)
- Dried dill weed (Herb)
- Paprika (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Twice-Baked Potatoes with Broccoli and Cheddar as is, but here are a few ideas for variations:
- Add Bacon: Stir in some cooked and crumbled bacon to the filling.
- Different Cheese: Use a blend of cheeses, such as Monterey Jack, Colby Jack, or pepper jack.
- Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the filling.
- Different Vegetables: Substitute other cooked vegetables, like cauliflower, spinach, or mushrooms, for the broccoli.
- Add Protein: Stir in some shredded chicken or ham to the filling for a complete meal.
How to Make Twice-Baked Potatoes with Broccoli and Cheddar
Let me show you how to make these Twice-Baked Potatoes with Broccoli and Cheddar:
Bake Potatoes (First Bake)
- I preheat my oven to 400 degrees F (200°C).
- I place the scrubbed and dried potatoes in a small baking dish.
- I bake for 1 hour, or until soft when pierced with a fork.
- I remove them from the oven and set aside to cool.
Prepare Potato Skins and Filling
- Once the potatoes are cool enough to safely handle, I slice each one in half lengthwise.
- I scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact (about ¼ to ½ inch thick).
- I rub the outsides of the potato skins with a little olive oil.
- I place the skins on a parchment-lined baking sheet and set them aside.
- I add the softened butter to the potato pulp and mash – using an electric mixer or a potato masher – until fairly smooth.
- I add the Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dried dill weed, paprika, 1 cup of the chopped cooked broccoli, and ¾ cup of the shredded cheddar cheese.
Stuff and Bake (Second Bake)
- I divide the filling evenly among the potato shells.
- Then I top with the remaining ½ cup broccoli and the remaining 1 ¼ cups cheddar cheese.
- I bake for 20-25 minutes, or until the cheese is melted and bubbly, and the potatoes are heated through.
Serve
- Serve!
Tips and Tricks for the BEST Twice-Baked Potatoes
Here are my secrets for making these potatoes truly exceptional:
- Use Russet Potatoes: Russets have starchy flesh and sturdy skins, perfect for twice-baking.
- Bake, Don’t Boil: Baking the potatoes initially creates a fluffier interior and crispier skin than boiling.
- Don’t Overmix the Filling: Mix just until combined to keep the filling light and fluffy.
- Rub Skins with Oil: Rubbing the skins with oil before the second bake helps them get extra crispy.
- Use Room Temperature Dairy: Softened butter and room temperature yogurt/buttermilk incorporate more easily.
How to Serve
These Twice-Baked Potatoes with Broccoli and Cheddar are delicious served:
- As a Side Dish: A perfect accompaniment to steak, chicken, pork chops, or fish.
- As a Light Meal: Enjoy one or two as a satisfying vegetarian lunch or light dinner.
- With Toppings: Offer extra toppings like sour cream, bacon bits, or green onions.
Make Ahead and Storage
You can bake the potatoes and prepare the filling ahead of time. Store them separately in the refrigerator. Assemble and bake just before serving. Leftover twice-baked potatoes can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
FAQs about Twice-Baked Potatoes with Broccoli and Cheddar
- Can I use a different type of potato?
- Russet potatoes are best, but Yukon Gold potatoes can also work.
- Can I make these without the Greek yogurt or buttermilk?
- You can substitute sour cream for the Greek yogurt, or use regular milk instead of buttermilk, but the texture and tanginess might differ slightly.
- Can I freeze these?
- Yes, you can freeze baked and cooled twice-baked potatoes. Thaw in the refrigerator before reheating in the oven.
Enjoy these creamy, cheesy, and incredibly satisfying Twice-Baked Potatoes with Broccoli and Cheddar! They’re a perfect comfort food side dish.
Print
Twice-Baked Potatoes with Broccoli and Cheddar
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 1x
- Category: Side Dish, Appetizer
- Cuisine: American
Description
These Twice-Baked Potatoes with Broccoli and Cheddar are a comforting and satisfying side dish or light meal. Fluffy baked potato shells are filled with a creamy mixture of mashed potato, Greek yogurt, cheddar cheese, broccoli, and savory seasonings, then baked again until golden and bubbly.
Ingredients
Scale
- 4 medium russet potatoes, washed and dried
- 2 teaspoons olive oil
- 4 tablespoons (57g) salted butter, very soft or room temperature
- 1/2 cup (113g) non-fat plain Greek yogurt (or sour cream)
- 1/3 cup (76ml) buttermilk
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon dried chives
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried onion flakes
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon paprika
- 1 1/2 cups cooked broccoli, chopped into bite-size pieces
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat Oven (First Bake): Preheat your oven to 400°F (200°C).
- Prepare Potatoes: Pierce the washed and dried potatoes several times with a fork.
- Bake Potatoes (First Bake): Place the potatoes directly on the oven rack or in a small baking dish. Bake for 1 hour, or until they are soft and easily pierced with a fork.
- Cool Potatoes: Remove the potatoes from the oven and let them cool until they are safe to handle (about 15-20 minutes).
- Prepare Potato Shells: Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the potato pulp (flesh) into a large bowl, leaving about a 1/4 to 1/2-inch thick shell of potato attached to the skin.
- Prepare Skins for Second Bake: Rub the outsides of the potato skins with the olive oil. Place the potato skins, cut-side up, on a baking sheet lined with parchment paper.
- Make Filling: Add the softened butter to the bowl with the scooped-out potato pulp. Mash using an electric mixer or a potato masher until fairly smooth.
- Add Remaining Filling Ingredients: Add the Greek yogurt (or sour cream), buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dried dill weed, paprika, chopped cooked broccoli, and 1 1/4 cups of the shredded cheddar cheese to the mashed potato mixture. Stir well until everything is evenly combined.
- Fill Potato Shells: Divide the filling evenly among the potato shells, spooning it back into the skins.
- Top with Cheese: Sprinkle the remaining 3/4 cup of shredded cheddar cheese evenly over the tops of the filled potato shells.
- Bake (Second Bake): Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the potatoes are heated through.
- Serve: Serve hot.
Notes
- Russet Potatoes: Russet potatoes are ideal for baking due to their starchy texture and sturdy skins.
- Cooking Potatoes: Microwaving the potatoes initially can save time, but baking them yields a fluffier interior and crispier skin. If microwaving, follow the instructions in the original recipe.
- Cooked Broccoli: You can use steamed, blanched, or roasted broccoli. Ensure it’s chopped into small, bite-sized pieces. If using frozen broccoli, cook according to package directions and drain well.
- Greek Yogurt/Sour Cream: Non-fat Greek yogurt adds creaminess and protein. You can substitute full-fat Greek yogurt or sour cream.
- Cheese: Sharp cheddar cheese provides a nice flavor, but you can use mild, medium, or a blend of cheeses. Freshly shredded cheese melts better.
- Make-Ahead: You can bake the potatoes and prepare the filling up to a day in advance. Store separately in the refrigerator. Fill and bake just before serving (add a few minutes to the second bake time if filling is cold).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.