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:
- Creamy
- Crispy
- Cheesy
- Comforting
- 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
Ingredients
- 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
Instructions
- 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!
Video
Notes
Tracy Kinjerski says
Can you use frozen broccoli?
Peggy A Briscoe says
If you freeze them, what is the procedure to bake them?
Mira McDaniel says
Do you cook the broccoli ahead of time or is it raw?
Rachel says
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?
Thanks!
Paula says
ha I thought the same thing, I just put in all the broccoli as I am sure you did
Amanda says
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
bakerbynature says
Hi! Step 2 nots to rub the outsides of the potatoes with olive oil.
Mary @ SaleClic says
You have such incredibly creative, appetizing recipes that seem very doable and delicious!!
David says
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.
Denise says
Is there a substitute for using buttermilk? Or can I just omit it?
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.
Joe Pawli says
Tried with bacon, but I’m pretty sure without is fantastic as well.
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!
bakerbynature says
Yay! So happy you enjoyed it, Amy!