Description
Broccoli Cheddar Twice Baked Potatoes are the ultimate comfort food, combining creamy, cheesy flavors with nutrient-rich broccoli for a delightful dish that everyone will love. This easy recipe features fluffy russet potatoes baked to perfection and then stuffed with a luscious mixture of sharp cheddar cheese, tangy sour cream, and fresh broccoli florets. Ideal for weeknight dinners or casual gatherings, these twice-baked potatoes are not only satisfying but also customizable—feel free to add your favorite spices or toppings. With minimal prep time and straightforward steps, you can impress your family and friends with this hearty meal that’s as delicious as it is nutritious.
Ingredients
- 4 large Russet potatoes
- 1 cup fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash the russet potatoes and prick them with a fork.
- Bake the potatoes directly on the oven rack for 45-60 minutes until tender.
- Steam broccoli florets for 3-5 minutes until bright green and tender.
- Once cooled, cut the potatoes in half lengthwise and scoop out most of the flesh into a bowl.
- Mix in cheddar cheese, sour cream, butter, steamed broccoli, salt, and pepper until smooth.
- Stuff this mixture back into the potato skins and bake on a baking sheet for an additional 15-20 minutes until heated through.
Notes
– Use uniform-sized potatoes for even cooking.
– Customize your filling by adding ingredients like garlic powder or crumbled bacon.
– Store leftovers in an airtight container for up to three days; reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato (250g)
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg