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I have been on a roll with cozy comfort food recipes lately and today I am making these broccoli cheddar twice-baked potatoes! Twice-baked potatoes could be made so many different ways but broccoli and cheddar are one of my favorites. They are sooo cheesy, well seasoned, and herby with that slight crunch from the broccoli. I can’t wait to share it with you.
What are broccoli cheddar twice-baked potatoes?
Twice-baked potatoes are exactly as they sound – potatoes that have two steps of baking in the recipe. They are first baked until soft. Then, we scoop out the potato “pulp” and mix them with butter, sour cream, cream cheese, buttermilk, and green onion. Then add lots of delicious dried seasonings like dill, garlic, onion, and paprika. Top with soft broccoli florets and tons of cheddar cheese for the second round of baking. That cheese melts over the potatoes and covers them with gooey goodness.
What to serve with twice-baked potatoes?
Do you also think of a steakhouse when you think of twice-baked potatoes? I suppose this was my first introduction to twice-baked potatoes so that’s my association. I don’t recall ever having these growing up in our house. These are always the first item I look for on a steakhouse menu (but as long as there are potatoes in some form or fashion I will always be happy!!). These can be served with a good stick-to-the-bones kind of dinner but they can also be served up for lunch with a salad or soup. Here are some of the items I have paired these potatoes with:
Rib-Eye Sliders with Garlic Parmesan Cream Sauce
Jalapeno Mac and Cheese Brisket Sliders
Look at that luscious loaded potato filling!
Add-ins for Broccoli Cheddar Twice Baked Potatoes
I don’t know if you can go wrong when it comes to baked potatoes. Here are some other awesome ingredients you could add to make these even better:
Chopped bacon
Chunks of Chicken Breasts
Different cheeses; pepper jack, gruyere, fontina, mozzarella, etc.
Add heat like crushed red pepper flakes
How to make broccoli cheddar twice-baked potatoes?
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Preheat oven to 400 degrees and line a baking sheet with foil or parchment paper. Add potatoes and bake for about 1 hour or until they are soft when piercing with a fork. Allow them to cool.
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Cut the potatoes long-wise, so you have two halves, 8 pieces total. Scoop out most of the inside, leaving a small border of potato along the perimeter of each potato half so the skins will hold their shape. Place the potato pulp into a mixing bowl. Rub the outsides of the potato skins with the oil and set aside on the same foil-lined baking sheet.
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Add the butter and cream cheese to the bowl of potato and beat with a handheld mixer or potato masher until smooth. Add sour cream, buttermilk, salt, pepper, green onion, garlic powder, onion powder and onion flakes, dill weed, paprika. Beat again until all seasonings and dairy is incorporated. Taste mixture and adjust seasonings as needed.
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Using a spatula, fold in 3/4 of the broccoli and cheese. Divide the filling evenly among the potato shells then top with remaining broccoli and remaining cheddar. Bake for about 20-25 mins or until the potatoes are heated through and the cheddar is melty.
Looking for other comfort food recipes? Check these out:
Chicken Egg Rolls with Warm Sweet & Sour Sauce Recipe
Rib-Eye Sliders with Garlic Parmesan Cream Sauce Recipe
BBQ Brisket Sliders with Jalapeno Mac & Cheese Recipe
Chicken Alfredo Fritta Olive Garden Copycat Recipe
Cheesecake Factory Orange Chicken Copycat Recipe
Grilled Buffalo Chicken Dip Recipe
I truly hope you enjoy these broccoli cheddar twice-baked potatoes. Feel free to comment below with any questions or feedback, I monitor my comments regularly. If you make these or any other recipes, be sure to tag me on IG @BadBatchBaking and use #BadBatchBaking to be featured on my story. Seeing your results makes my day!
The Best Broccoli Cheddar Twice Baked Potatoes
Ingredients
- 4 russet potatoes medium-large sized scrubbed clean
- 1 teaspoon olive oil
- 4 tablespoons butter, softened
- 2 tablespoons cream cheese, room temp
- 3/4 cup sour cream
- 1/3 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 green onions, finely chopped green and white parts
- 1 teaspoon garlic powder
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried onion flakes
- 1/2 teaspoon paprika
- 1 1/2 cups broccoli florets, cooked chopped, divided
- 2 cups sharp cheddar cheese shredded, divided
Instructions
Instructions
- Preheat oven to 400 degrees and line a baking sheet with foil or parchment paper. Add potatoes and bake for about 1 hour or until they are soft when piercing with a fork. Allow them to cool.
- Cut the potatoes long-wise, so you have two halves, 8 pieces total. Scoop out most of the inside, leaving a small border of potato along the perimeter of each potato half so the skins will hold their shape. Place the potato pulp into a mixing bowl. Rub the outsides of the potato skins with the oil and set aside on the same foil-lined baking sheet.
- Add the butter and cream cheese to the bowl of potato and beat with a handheld mixer or potato masher until smooth. Add sour cream, buttermilk, salt, pepper, green onion, garlic powder, onion powder and onion flakes, dill weed, paprika. Beat again until all seasonings and dairy is incorporated. Taste mixture and adjust seasonings as needed.
- Using a spatula, fold in 3/4 of the broccoli and cheese. Divide the filling evenly among the potato shells then top with remaining broccoli and remaining cheddar. Bake for about 20-25 mins or until the potatoes are heated through and the cheddar is melty.
