Description
Broccoli Cheddar Twice Baked Potatoes are a comforting, delicious twist on the classic baked potato. These creamy, cheesy spuds are loaded with sharp cheddar and vibrant broccoli, making them both indulgent and nutritious. Perfect for family dinners, potlucks, or as a cozy side dish, this recipe transforms simple ingredients into a satisfying meal that everyone will love. With just a few easy steps, you can create these gourmet potatoes that are sure to impress your guests.
Ingredients
Scale
- 4 medium Russet potatoes
- 2 cups fresh broccoli florets (steamed)
- 1 cup sharp cheddar cheese (shredded)
- ½ cup sour cream
- 2 tbsp unsalted butter
- 3 green onions (chopped)
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub and poke holes in the russet potatoes; bake directly on the oven rack for 45-60 minutes until tender.
- Steam broccoli florets for about 5 minutes until bright green; chop finely.
- Once cooled, cut potatoes in half and scoop out the flesh into a mixing bowl.
- Mix potato flesh with butter, sour cream, half of the cheddar cheese, and broccoli until creamy; season with salt and pepper.
- Fill potato skins with the mixture, top with remaining cheddar cheese and green onions.
- Place filled potatoes back on a baking sheet; bake for an additional 15-20 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato (approximately 280g)
- Calories: 421
- Sugar: 2g
- Sodium: 496mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 47mg