1. Introduction
Broccoli and Cheddar Twice-Baked Potatoes are a comforting, savory side dish that combines the rich, creamy goodness of baked potatoes with the vibrant flavor of broccoli and the sharpness of cheddar cheese. These potatoes are perfect for a cozy dinner or as a crowd-pleasing addition to any holiday spread. The best part is that they’re easy to make and can be prepared ahead of time for convenience.
2. Ingredients
Here’s what you’ll need to make Broccoli and Cheddar Twice-Baked Potatoes:
- 4 large russet potatoes
- 1 cup of fresh broccoli florets, chopped
- 1 cup of shredded cheddar cheese, plus extra for topping
- 1/2 cup of sour cream
- 1/4 cup of milk
- 2 tablespoons of butter
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 2 green onions, sliced (optional for garnish)
3. Baking the Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes under running water to clean them thoroughly. Pat them dry with a paper towel, then pierce each potato several times with a fork to allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork.
4. Preparing the Broccoli
While the potatoes are baking, prepare the broccoli. Bring a pot of water to a boil and add a pinch of salt. Add the chopped broccoli florets and cook for 2-3 minutes until they are bright green and tender but still slightly crisp. Drain the broccoli and rinse it under cold water to stop the cooking process. Set it aside to cool.
5. Scooping Out the Potatoes
Once the potatoes are baked and cool enough to handle, cut each one in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving a thin layer of potato to help the skins hold their shape. Place the scooped-out potato flesh into a large mixing bowl, and set the potato skins aside on a baking sheet.
6. Mashing the Potato Filling
Add the butter, sour cream, milk, garlic powder, salt, and pepper to the potato flesh in the mixing bowl. Use a potato masher or fork to mash everything together until smooth and creamy. If you prefer a chunkier texture, you can leave some small lumps in the mixture. Taste and adjust the seasoning if needed.
7. Mixing in the Broccoli and Cheese
Once the potato mixture is smooth and seasoned to your liking, gently fold in the cooked broccoli and 1 cup of shredded cheddar cheese. Stir until the broccoli and cheese are evenly distributed throughout the potato mixture. The cheese will start to melt slightly, creating a deliciously creamy filling.
8. Filling the Potato Skins
Spoon the broccoli and cheddar potato mixture back into the potato skins, mounding it slightly on top. Divide the filling evenly among all the potato halves. If you like, you can use the back of the spoon to create a smooth, even surface or leave it slightly rustic for a more casual presentation.
9. Adding Extra Cheese
For an extra cheesy finish, sprinkle a little more shredded cheddar cheese over the top of each filled potato. The cheese will melt and turn golden brown in the oven, creating a gooey, irresistible topping that complements the creamy potato filling.
10. Baking the Filled Potatoes
Return the filled potatoes to the oven and bake at 375°F (190°C) for an additional 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are heated through. If you prefer a slightly crispier top, you can switch the oven to broil for the last 2-3 minutes, keeping a close eye to avoid burning.
11. Garnishing the Potatoes
Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes. For added flavor and a pop of color, garnish the tops with sliced green onions. The onions add a fresh, slightly tangy bite that pairs perfectly with the rich, cheesy filling.
12. Serving Suggestions
Broccoli and Cheddar Twice-Baked Potatoes are a versatile dish that pairs well with a variety of main courses. Serve them alongside grilled chicken, steak, or fish for a complete meal. They also make a great vegetarian option when served with a hearty salad or a bowl of soup.
13. Storing Leftovers
If you have leftovers, allow the potatoes to cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, place the potatoes in a 350°F (175°C) oven until warmed through, or microwave them on medium power to avoid drying out the filling.
14. Making Ahead
These potatoes are a fantastic make-ahead dish. You can prepare the potatoes up to the point of the second baking, then cover and refrigerate them for up to a day in advance. When you’re ready to serve, simply bake them in the oven as directed, adding a few extra minutes to the baking time if they are cold from the refrigerator.
15. Conclusion
Broccoli and Cheddar Twice-Baked Potatoes are a comforting, flavorful side dish that’s sure to become a favorite in your recipe collection. With their creamy potato filling, vibrant broccoli, and gooey cheddar cheese, they offer a perfect balance of textures and flavors. Whether you’re serving them for a casual family dinner or a special occasion, these potatoes are a delicious and satisfying addition to any meal. Enjoy the warmth and comfort of this classic dish with your loved ones!
