By Becky Hardin
Published Jul 13, 2021
Looking for a twist on the classic twice-baked potatoes recipe ? These broccoli cheese twice baked potatoes are one delicious side dish. Perfectly fluffy and cheesy, with some extra veggies sneaked in!
Broccoli Cheese Twice Baked Potatoes Recipe
Twice baked potatoes are always a steakhouse favorite, and when loaded with broccoli and cheese they are next level!
Simple to make, they are perfectly light and fluffy in the middle and crispy on the outside. And let’s be honest, when cheese is involved, you really can’t go wrong!
Be sure to try my Twice Baked Sweet Potatoes and Loaded Potato Skins too!
Why you’ll love this Extra Cheesy Twice Baked Potato recipe:
- EASY: This is a great hands off recipe that requires minimal prep time.
- KID FRIENDLY: If you have picky eaters in your house, these are a great way to get some veggies into their mouths!
- VEGETARIAN : This is a great meat-free side dish that everyone will love!
How to make Broccoli and Cheese Twice Baked Potatoes
You can jump to the recipe card for full ingredients & instructions!
- Bake the potatoes til soft and let cool.
- Cut in half and scoop out the middle.
- Mix the scooped out potatoes with the rest of the ingredients.
- Spoon back into the skins and top with cheese.
- Bake until the cheese has melted.
Can you make them ahead of time?
Yes! These are a great make ahead option! Bake the potatoes, scoop the insides out and fill the skins, then, place in the fridge for up to 3 to 4 days and keep covered.
You can then simply pop them into the oven to heat through and melt the cheese when you are ready to serve.
Can you freeze them?
These broccoli cheese twice baked potatoes are great for the freezer. Scoop and stuff them, then freeze solid on a baking sheet before transferring to a container or freezer bag. They will keep well for up to 3 months.
You can bake them right from frozen at 350F, covered with foil for 45 minutes, then uncovered for 15 minutes.
What do you serve them with?
These cheesy twice baked potatoes are great to serve as an accompaniment to all of your favorite mains. Try them with:
- Rosemary Garlic Steak
- Honey Garlic Salmon
- Whole Roast Chicken
- Shrimp and Asparagus
Tips!
- The potatoes will be very hot when you take them out of the oven, let them cool on the worktop for 10 to 15 minutes before cutting them in half.
- Leave a thin piece of flesh around the potato skin so that they hold their shape.
- You can finish off the broccoli cheese twice baked potatoes under the broiler to get the cheese nice and bubbly.
These broccoli cheese twice baked potatoes are one delicious side dish that’s sure to impress. Simple to make and super yummy, I know you are going to love them!
Moreeasy side dish recipeswe love
- Crispy Zucchini Fries
- Cheesy Roasted Broccoli
- Bacon Wrapped Green Beans
- Sweet Potato Fries
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 4 medium russet potatoes scrubbed and dried
- ▢ 1 teaspoon olive oil
- ▢ 4 tablespoons unsalted butter room temperature (½ stick)
- ▢ ½ cup heavy cream
- ▢ ¾ teaspoon garlic powder
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon ground black pepper
- ▢ 1½ cups steamed broccoli chopped
- ▢ 1½ cups freshly shredded cheddar cheese divided
- ▢ Chopped chives for garnish
Video
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Scrub and dry the potatoes, then rub the skins with olive oil. Place potatoes on the baking sheet and bake for 1 hour, or until soft. Remove from the oven and set aside to cool. 4 medium russet potatoes, 1 teaspoon olive oil
- Once the potatoes are cool to the touch, slice them in half lengthwise. Carefully scoop out the potato innards and place them into a large bowl, leaving a thin rim around the insides of the skins. Return the skins to the baking sheet.
- To the potato innards, add butter, heavy cream, and seasonings. Use a potato masher or hand mixer to blend until smooth. Using a rubber spatula, fold in the broccoli and half of the cheese. 4 tablespoons unsalted butter, ½ cup heavy cream, ¾ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1½ cups steamed broccoli, 1½ cups freshly shredded cheddar cheese
- Divide the filling evenly among the potato shells, then top with the remaining cheese. Bake 20-25 minutes, or until the cheese is melted and the potatoes are heated through. Broil for 1-2 minutes if desired. Chopped chives
Becky’s Tips
- The potatoes will be very hot when you take them out of the oven, let them cool on the worktop for 10 to 15 minutes before cutting them in half.
- Leave a thin piece of flesh around the potato skin so that they hold their shape.
- You can finish off the broccoli cheese twice baked potatoes under the broiler to get the cheese nice and bubbly.
Nutrition information is automatically calculated, so should only be used as an approximation.
Broccoli Cheese Twice Baked Potatoes Recipe
Ingredients
- 4 medium russet potatoes scrubbed and dried
- 1 teaspoon olive oil
- 4 tablespoons unsalted butter room temperature (½ stick)
- ½ cup heavy cream
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ cups steamed broccoli chopped
- 1½ cups freshly shredded cheddar cheese divided
- Chopped chives for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Scrub and dry the potatoes, then rub the skins with olive oil. Place potatoes on the baking sheet and bake for 1 hour, or until soft. Remove from the oven and set aside to cool. 4 medium russet potatoes, 1 teaspoon olive oil
- Once the potatoes are cool to the touch, slice them in half lengthwise. Carefully scoop out the potato innards and place them into a large bowl, leaving a thin rim around the insides of the skins. Return the skins to the baking sheet.
- To the potato innards, add butter, heavy cream, and seasonings. Use a potato masher or hand mixer to blend until smooth. Using a rubber spatula, fold in the broccoli and half of the cheese. 4 tablespoons unsalted butter, ½ cup heavy cream, ¾ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1½ cups steamed broccoli, 1½ cups freshly shredded cheddar cheese
- Divide the filling evenly among the potato shells, then top with the remaining cheese. Bake 20-25 minutes, or until the cheese is melted and the potatoes are heated through. Broil for 1-2 minutes if desired. Chopped chives
Video
Notes
- The potatoes will be very hot when you take them out of the oven, let them cool on the worktop for 10 to 15 minutes before cutting them in half.
- Leave a thin piece of flesh around the potato skin so that they hold their shape.
- You can finish off the broccoli cheese twice baked potatoes under the broiler to get the cheese nice and bubbly.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
