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Indulge in Broccoli Cheddar Twice Baked Potatoes

Creamy broccoli and melted cheddar blend seamlessly in these twice-baked potatoes, creating a comforting side dish ideal for cozy gatherings and weeknight meal…

Ingredients

  • 4 medium russet potatoes
  • 1 cup fresh broccoli florets
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • 1/4 cup milk

Instructions

  • Preheat the oven to 400°F (200°C).
  • Wash and poke holes in the potatoes.
  • Bake the potatoes for 45-50 minutes until tender.
  • While the potatoes bake, steam the broccoli until tender.
  • Let the potatoes cool slightly, then slice them in half lengthwise.
  • Scoop out the insides, placing them in a bowl.
  • Mash the potato flesh with butter, sour cream, milk, salt, and pepper.
  • Fold in the steamed broccoli and shredded cheddar cheese.
  • Fill the potato skins with the mixture and top with extra cheese.
  • Return the stuffed potatoes to the oven for an additional 15-20 minutes.
  • Serve hot and enjoy.