The Best Broccoli Cheddar Twice Baked Potatoes
Broccoli cheddar twice-baked potatoes are luscious, creamy, and cheesy. Perfect as a side dish to a steak dinner or pair with soup or salad for a hearty lunch.
Servings: 8 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.