Broccoli and Cheddar Twice-Baked Potatoes


Are you ready for a delicious and easy side dish that will wow your family and friends? Look no further than these Broccoli and Cheddar Twice-Baked Potatoes! This recipe combines the comforting flavor of baked potatoes with the rich taste of cheddar cheese and the healthy goodness of broccoli. Whether you’re planning a cozy dinner at home or looking for a tasty addition to your holiday spread, these twice-baked potatoes are sure to be a hit.

Table of Contents

3Preparing the Potatoes
4Cooking the Broccoli
5Making the Filling
6Stuffing the Potatoes
7Baking the Stuffed Potatoes
8Serving Suggestions
9Variations and Substitutions
10Tips for Perfect Twice-Baked Potatoes
11Nutritional Information
12Frequently Asked Questions (FAQs)


Before we dive into the recipe, let’s gather all the ingredients you’ll need. Here’s what you’ll require:

  • 4 large potatoes
  • 200g broccoli florets
  • 12 cl sour cream or natural yoghurt
  • 100g grated cheddar cheese + 25g for garnish
  • 3 tbsp finely chopped fresh chives
  • 1/2 tsp salt

Preparing the Potatoes

First things first, preheat your oven to 180°C (350°F). Line a baking sheet with aluminum foil for easy cleanup. Take your large potatoes and prick them several times with a toothpick or fork. This helps steam escape and ensures even cooking. Place the potatoes on the prepared baking sheet and pop them into the oven. Let them bake for about 60 minutes, or until they’re tender when pierced with a fork.

Cooking the Broccoli


While the potatoes are baking, it’s time to prepare the broccoli. Bring a pot of water to a boil. Place the broccoli florets in a steamer basket and set it over the boiling water. Cover and steam the broccoli for about 5 minutes, or until they are tender yet still vibrant green. Remove from heat and set aside.

Making the Filling

When the potatoes are done, carefully remove them from the oven and let them cool slightly. Cut the upper third off each potato and scoop out the insides, leaving a thin layer of potato attached to the skin to maintain structure. Place the scooped-out potato flesh in a large bowl.

Now, let’s make the delicious filling. Mash the potato flesh with a fork or potato masher until smooth. Add the sour cream (or yoghurt), steamed broccoli, 100g of grated cheddar cheese, chopped chives, and salt. Mix everything together until well combined.

Stuffing the Potatoes

With your filling ready, it’s time to stuff the potatoes. Carefully spoon the filling back into the potato shells, dividing it evenly among the four potatoes. Pack the filling in well, and don’t be afraid to pile it high! Sprinkle the tops with the remaining 25g of grated cheddar cheese for that extra cheesy goodness.

Baking the Stuffed Potatoes


Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for an additional 12 minutes, or until the cheese on top is melted and bubbly. This final baking step helps to heat everything through and create a deliciously crispy top layer.

Serving Suggestions

Your Broccoli and Cheddar Twice-Baked Potatoes are now ready to serve! Sprinkle them with a bit more chopped chives for a fresh touch. These potatoes make a great side dish for just about any meal. Pair them with grilled chicken, steak, or a fresh salad for a complete and satisfying dinner. They’re also perfect for potlucks and family gatherings.

Variations and Substitutions

One of the best things about this recipe is how versatile it is. Here are a few variations and substitutions you can try:

  • Meat Lovers: Add cooked bacon bits or diced ham to the filling for a savory twist.
  • Vegetarian Delight: Mix in some sautéed mushrooms or bell peppers for added flavor and nutrition.
  • Cheese Swap: Try using a different type of cheese like gouda, mozzarella, or even blue cheese for a unique flavor profile.
  • Healthier Option: Substitute Greek yogurt for sour cream to increase the protein content and reduce the fat.

Tips for Perfect Twice-Baked Potatoes

Achieving perfect twice-baked potatoes is easy with these tips:

  • Choose the Right Potatoes: Russet potatoes work best for baking due to their high starch content and fluffy texture.
  • Don’t Overmix: When making the filling, mix just until combined to keep the texture light and fluffy.
  • Taste and Adjust: Always taste the filling before stuffing the potatoes to ensure it’s seasoned to your liking.

Nutritional Information


While these potatoes are deliciously indulgent, they also offer some nutritional benefits. Here’s a rough estimate of the nutritional breakdown per serving (one stuffed potato):

  • Calories: 350
  • Protein: 14g
  • Carbohydrates: 45g
  • Fat: 15g
  • Fiber: 6g

These values can vary based on the exact ingredients and portions used.

Frequently Asked Questions (FAQs)

1. Can I make these potatoes ahead of time?

Yes, you can prepare the potatoes up to the stuffing step and refrigerate them. When ready to serve, simply bake them until heated through.

2. Can I freeze twice-baked potatoes?

Absolutely! Once the potatoes are stuffed, wrap them tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, bake from frozen at 180°C (350°F) for about 30 minutes.

3. What’s the best way to reheat leftovers?

Reheat leftover potatoes in the oven at 180°C (350°F) until warmed through, about 15-20 minutes. This helps maintain their crispy texture.

4. Can I use frozen broccoli?

Yes, you can use frozen broccoli. Thaw it completely and drain any excess water before adding it to the filling.

5. What other toppings can I add?

Feel free to get creative with toppings! Some great options include chopped green onions, a dollop of sour cream, or a sprinkle of crispy fried onions.


Broccoli and Cheddar Twice-Baked Potatoes are a delightful side dish that combines comfort food with a healthy twist. They’re easy to make, versatile, and sure to please any crowd. Whether you’re cooking for a family dinner or a festive gathering, these potatoes will add a delicious and impressive touch to your meal. Enjoy!


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