Description
Indulge in the comforting flavors of Broccoli Cheddar Twice Baked Potatoes, a delightful dish that elevates a classic favorite with a gourmet touch. These twice-baked potatoes combine creamy sharp cheddar cheese and tender broccoli, creating a rich filling that’s both satisfying and nutritious. Perfect for family dinners, weekend gatherings, or as a standout side dish, this recipe is easy to prepare with simple ingredients. Customize your potatoes with spices or mix-ins to suit your taste. Enjoy a deliciously cheesy experience that will leave everyone wanting more!
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 the oven to 400°F (200°C).
- Scrub the russet potatoes, poke holes in each with a fork, and bake directly on the oven rack for 45-60 minutes until tender.
- Steam broccoli florets for about 5 minutes until bright green and tender; chop finely.
- Allow potatoes to cool slightly, then cut in half lengthwise and scoop out most of the flesh into a mixing bowl.
- Mix scooped potato flesh with butter, sour cream, half of the cheddar cheese, and chopped broccoli; season with salt and pepper.
- Spoon the creamy mixture back into potato skins, top with remaining cheddar cheese and green onions.
- Bake for an additional 15-20 minutes until heated through and golden brown.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half (175g)
- Calories: 355
- Sugar: 2g
- Sodium: 493mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 36mg