An easy and delicious recipe for Broccoli and Cheddar Twice-Baked Potatoes! These super easy potatoes are loaded with shredded cheese and broccoli! Such a delicious and simple side-dish!
Broccoli Cheddar Twice Baked Potato Recipe
Broccoli and Cheese Potato
You can try to resist the temptation of comfort food this time of year… or, you can be like me, and just lean on into it. I vote lean. These broccoli and cheddar twice-baked potatoes are just waiting for your embrace. Aside from making you drool, these babies are sure to satisfy any cheesy/carby/cozy food cravings.
Confession: My first broccoli and cheddar twice-baked potato was from a Wendy’s (drive-thru). Have you ever had one of those? Actually… they may just be broccoli and cheddar baked potatoes. I can’t remember. Point is, they were pretty good, but my homemade version is 1,000,000 times better!
These twice-baked potatoes are:
- And so convenient
Each little potato boat is loaded with silky smooth mashed potatoes, broccoli (for our veggie fix!), and tons of cheesy goodness. These are the best!
What is a Twice-Baked Potato?
Twice-baked potatoes, much like biscotti, require two – almost back to back – baking sessions. Thus, they are “twice-baked”. The first baking session is to soften the potatoes; you’ll need their centers to be soft enough to be easily scooped out.
P.S. This is where things get really delicious. First you mash the scooped out potato with butter…
then you add in Greek yogurt, milk, cheese, broccoli, and spices. ↓ Mmmm!
The second baking session is to warm the newly stuffed potatoes, crisp up their skins, and melt the magical cheese piled on top.
P.S. I kept these vegetarian, but if you feel inclined to get meaty, go ahead and toss some bacon bits on top of these bad boys. I won’t judge.
So much texture! So much flavor! So much YUM.
This recipe makes 8 twice-baked potatoes, which is a TON of potato if you’re a smaller household. That said, if you’re serving a crowd or have a wonderfully large family, this recipe can easily be doubled to suit your needs.
Twice-baked potatoes are totally make-ahead friendly!
Remember earlier when I said these where convenient? Well here’s why! Twice-baked potatoes can be assembled, stuffed, and stored in the fridge for up to 4 days. You can also individually wrap each potato (minus the cheese) in aluminum foil and pop them in the freezer for up to two months. In my experience, cheese does not hold up well in the freezer, so you’ll want to save that step for baking day. The frozen potatoes will need about 12 hours to thaw before baking, so remember to transfer them from the freezer to the fridge the day before you plan to use them.
I really, really hope you make these! Paired with a light salad, you’ve got yourself a whole meal.
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥
Broccoli and Cheddar Twice-Baked Potatoes
- 4 medium russet potatoes, washed well and dried
- 1 teaspoon olive oil
- 3 and 1/2 tablespoons salted butter, very soft
- 1/2 cup non-fat Greek yogurt
- 1/4 cup buttermilk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon 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 and 1/2 cups cooked broccoli, chopped, divided
- 2 cups cheddar cheese, shredded, divided
- Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
- Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
- Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!
Lorainne Delpy says
Made these and loved them! Didn’t have cheddar so I used colby jack – really yummy. Even my picky husband and toddler woofed them down.
This was so good made my Family dinner ther love it so good go make it
Christine @ Cooking with Cakes says
this could NOT be more perfect, I legit have potatoes, cheddar cheese, and broccoli all on hand!! making a version of this tonight 🙂
Jennie @onesweetmess says
What’s not to love! These twice baked, deliciously stuffed potatoes look amazing.
My mother in law is obsessed with those baked potatoes from Wendy’s. We have very different cooking styles, so it’s hard for either of us to come up with something the other will eat (we’ve tried). But this is something that I already love just by looking at it. I can definitely make these to take over next time we have dinner there. Cool!
Brooke Alpha says
can you freeze them?
Ashley @ Wishes and Dishes says
I can’t wait to try these!! They are perfect!
Thank you, Ashley!
Nancy | The Bitter Side of Sweet says
They look so amazing! putting these on the menu plan!
Yay! Hope you enjoy them, Nancy 🙂
I just went to the grocery store, and I’m making these right now. I, like you always ordered these from Wendy’s because I absolutely love them. However Wendy’s in NC no longer has them On the menu. My husband and I were talking about them yesterday, and how much of a bummer it was that Wendy’s no longer has them. Then tonight I came across your recipe. It was meant to be! I’ll update you as to how they turn out! Thank you so much!!!
I love adding broccoli to our twice baked potatoes! And all that cheese…:)
Anything covered in cheese is always a good idea, right? 🙂
Panca Carmen elizondo says
Yessss loved the
Lauren Gaskill | Making Life Sweet says
Your photos are perfect! Cheers!
Thank you so much, Lauren!
Hi, didn’t have onion flakes but sautéed some onion & garlic in some of the bacon grease (yes bacon was added to the top of the cheese to stay crispy), also used 1/2 old cheddar & 1/2 mozzarella, used sour cream instead of buttermilk (extra butter while mashing potatoes). YUMMY YUM.
Michelle | A Dish of Daily Life says
I love twice baked potatoes, but I haven’t made them in forever! These look delicious! Thanks for the inspiration!
Thank you, Michelle! I hope you make them soon 🙂
Lynne @ 365 Days of Baking and More says
Oh, these look SO much better then anything I could ever have in a restaurant and I’m dying to make them for dinner this week! Thanks for the recipe!
You’re so welcome, Lynne! Hope you enjoy them 🙂
Edwina Elizabeth O'Connor says
These look delish! Love your step by step guide too. Can’t wait to try the recipe myself – there are so many ways to glam up those spuds! Thanks for sharing 🙂
Would it be okay to sub the Greek yogurt for cream cheese? I don’t have any Greek yogurt in my fridge, but plenty to cream cheese!!
Nevermind, I re-read the article. Thank you!!!!
I’ve never tried cream cheese, but sour cream will definitely work! I’d love to hear how they turn out 🙂
Peter Pabon says
What a wonderful presentation! I can’t wait to try em. Thanks a bunch.
You’re so very welcome, Peter! Enjoy 🙂
Lucy @ Globe Scoffers recipes says
Wow these look so good! Can’t wait to give them ago.
Thanks, Lucy! They’re definitely one of my favorites <3 Enjoy!
Karly Campbell says
Oh my lanta. I’m always a sucker for twice baked potatoes, but you’ve really got me going with the heaping pile of cheese and broccoli and deliciousness. Drool. Drool everywhere.
Hahaha thanks, Karly! The pile of gooey cheese definitely puts them over the top 😉
Alicia McCoy says
Hi, I’m making these now and not sure when and where to add the buttermilk
Hi Alicia! You add it with the Greek yogurt. Hope you enjoy the recipe 🙂
Alicia McCoy says
Thank you for such a quick response I can’t wait to try it tonight I’m making it with my husbandson birthday dinner
My pleasure! Have a wonderful birthday celebration 🙂
Thanks for this recipe!
We tried these tonight with the recipe as is and they were delicious.
My dinner guests were planning to have seconds for their late night snack.
Sharlette Rivera says
i love this..i dont if i consider this as a side dish food after eating with turkey…but definitely it tastes good..
I tried a mussles with melted cheese and it taste so delicious….
Also, do you try cooking a heavy meal? like steak…drizzle with something?
I am trying to cook something for the fam..such as what I saw in the net..ARROZ ALA CUBANA
this is where i read.
Can you use regular milk rather than buttermilk?
I just fixed them with regular milk and they were perfect. I also did not use the yogurt I used cream cheese.
These were so delicious, I cooked my potatoes for 60 minutes and added just a little ranch dressing cause my husband loves it. I love that this makes a lot, will make again, thanks for the recipe!
Can the potatoes be made and then frozen?
I haven’t tried that, but I think it might work!
I freeze these & they are PERFECT!! I freeze them without the cheese on top & just add freshly grated cheese before baking. YUM!
Do you need to add buttermilk? I have sour cream on hand and can use that instead of Greek yogurt. Can’t wait to make- looks so delicious!
Hi Kristen. I think you could definitely sub regular milk for buttermilk and sour cream for Greek yogurt 🙂
Hi there! This recipe is so satisfying. Potatoes are very choppy and creamy also. I will try to make it very soon.
I want to make these for a dinner party. If I make these ahead of time, do I need to bring them to room temperature and then cook them as directed in the recipe? Any suggestions are appreciated!
Making right now they look delish, my daughter is a vegitarian so this is her dinner the guys and i get steak with ours. What temp do you re heat them at?
These look amazing! Could I bake the potatoes one night and then do all of the assembling the second night, or would that ruin the texture of the skin?
Emma Watson says
Try this several time……very delicious dish for lunch, recommended for everyone. Today i will make this again.
Second time making this! Super easy and so yummy. I am using vegan mayo in lieu of Greek Yogurt. I’m not vegan but it works in this recipe as a substitute.
Bruce Deniger says
Can aluminum foil be used as a sub for parchment paper?
Amy Davidson says
Thanks for the recipe! I made these over the weekend. We baked several to the finish and froze the remainder for nights when we need a quick side. These are so good they can be the main dish too!
Yay! So happy you enjoyed it, Amy!
Joe Pawli says
Tried with bacon, but I’m pretty sure without is fantastic as well.
Trisha @ Salty Side Dish says
I have been looking for a good twice baked potato recipe. We want to make them next week. I have never tried it with greek yogurt. That’s a nice twist.
Is there a substitute for using buttermilk? Or can I just omit it?
I’m so glad I found this when I was searching for baked potato recipes, but I was never expecting to find something so beautiful! I love how simple the recipe list is and easy it is to make. Thanks for sharing this gem.
Mary @ SaleClic says
You have such incredibly creative, appetizing recipes that seem very doable and delicious!!
Hi! I’m planning on making this for dinner and I can’t wait. I want to make sure I’m reading the recipe correctly – in the ingredients it says broccoli is divided but I don’t see where to divvy it up in the recipe instructions. Does it all just go in the bowl?
ha I thought the same thing, I just put in all the broccoli as I am sure you did
A very yummy recipe- VERY labour intensive but the recipe needs refining- a few finer details missing from the recipe. Couldn’t see what to do with the teaspoon of olive oil. I was hoping the video would shed some light on a few things for me but I struggled to watch it with my internet. The flavor was great however
Hi! Step 2 nots to rub the outsides of the potatoes with olive oil.
Mira McDaniel says
Do you cook the broccoli ahead of time or is it raw?
Peggy A Briscoe says
If you freeze them, what is the procedure to bake them?
Tracy Kinjerski says
Can you use frozen broccoli?
Paul DiBello says
These were awesome. Do you have updated nutrition info on these?
Was bored because of the quarantine, so I decided to make this tonight. It was so good! I just don’t think I’ll do it again because it was labour-intensive.
Do you cook the broccoli alone first?
Chelsea Brookshire says
Chelsea Brookshire says
These have been a favorite of ours for years now. We triple the recipe and then vacuum seal them and pop them in the freezer to enjoy once a month with crab legs. Seriously, SO BOMB. Tonight we made four batches to deliver some to family for thanksgiving due to covid. THANK YOU SO MUCH for this amazing recipe.
These potatoes looks so delicious. Haven’t made them in a while.
I’ve been making what I always called “Double Baked” potatoes for many years. I put an extra step….when you scoop out the potatoes, Put the empty shells under the broiler for a couple of minutes to toast them up prior to filling them….!
Can you use Yukon gold potatoes instead? Cause that’s al I have.
Barbara Hultman says
Do you pierce the whole potatoes before putting in the oven?
I noticed she didn’t say, but I was thinking she didn’t. Because some recipes say the potatoes shouldn’t be cooked all the way during the first bake? But idk. I’ve never made them before. So I am going to prob check out a couple more recipes. Unfortunately I keep running into reciprs where they are either saying to wrap them in aluminum foil (eww) or they do it in the microwave,(double eww) lol
This was so delicious Ashley, my family really enjoyed it. Thank you
I made dairy free version. Instead of greek yogurt or buttermilk I used plant based ranch dressing. I used so delicious dairy free cheese. It was delicious.
Did you use plant based milk? I am planning on using my coconut milk/almond milk mix as a replacement. And vegan cream cheese.
Mine do not look like the picture, but they taste delicious. Next time I may top with bacon.
WOW!! These were the best potatoes I’ve ever had! Thank you!
Love these! Thanks so much for the recipe! Made exactly as written and always make extra to freeze.
You might want to add how to cook the brocooli. And how much fresh onion, and garlic can or should be used.
These are so cute! Love the tips on the icing creation kit – easier to find than candy coloring! Plus, I bet they would give the coating a great creamy ice cream flavor.
karen schilling says
They look very good do you know the calories are for 1 potoes