Broccoli Cheddar Twice-Baked Potatoes

These broccoli cheddar twice-baked potatoes are the perfect blend of creamy, cheesy, and comforting flavors with a satisfying crunch from the crispy skins. The filling combines fluffy mashed potatoes with tangy Greek yogurt, tender broccoli, and sharp cheddar cheese, making them an easy way to add veggies to your meal without much fuss. Ideal for make-ahead dinners or a hearty side, they warm up beautifully and bring that cozy feeling every time you eat them.

I first made these during a cold weekend when I was craving something warm and filling. They’ve since become my favorite side dish and sometimes my main meal with a salad on the side.

Ingredients

• Russet potatoes: Choose ones with firm skin and no soft spots as they hold their shape best when baked
• Olive oil: Use your usual cooking oil to help crisp the skin and add richness
• Salted butter: Adds extra flavor if only unsalted is available, add a pinch of salt to taste
• Greek yogurt: Gives a creamy tang and adds protein sour cream is a good substitute
• Buttermilk: Adds light tang and moisture if unavailable, use milk but skip non dairy varieties
• Salt and pepper: Essential to bring all the flavors together
• Dried chives or green onions: Adds mild onion flavor without overpowering
• Garlic powder: Boosts savory depth fresh garlic can be used but in moderation
• Onion powder and dried onion flakes: Layered onion flavor that builds with baking
• Dried dill weed: Provides a subtle herbal hint
• Paprika: Adds gentle warmth and brightens color
• Broccoli: Chop small after steaming so it is soft but not mushy
• Cheddar cheese: Sharp orange cheddar melts beautifully and pairs well with potatoes and broccoli

Instructions

Prepare and Preheat:

Preheat your oven to four hundred degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking

Bake the Potatoes:

Scrub and dry the russet potatoes. Bake them whole for about an hour until soft. Let them cool slightly before handling

Scoop and Mash:

Slice each potato in half lengthwise. Carefully scoop out the insides and place the potato flesh in a large bowl. Leave the skins intact for filling later

Make the Filling:

Add butter to the bowl and mash the potatoes until smooth. Stir in the Greek yogurt, buttermilk, salt, pepper, dried chives, garlic powder, onion powder, dried onion flakes, dried dill, paprika, chopped broccoli, and three fourths of the shredded cheddar cheese until well combined

Prepare Skins:

Rub the outside of each potato skin with olive oil and place them skin side down on the parchment lined baking sheet

Stuff and Top:

Spoon the mashed filling evenly back into each potato skin. Top each one with the remaining shredded cheddar cheese

Final Bake:

Bake for twenty minutes until the cheese is bubbly and the filling is heated through. Serve hot

My favorite part of this recipe is the cheesy topping. Watching the cheddar bubble over the golden edges always reminds me of cozy afternoons spent cooking with my sister while sipping tea. That mix of warm cheese and soft potato never gets old.

Storage Tips

Store these twice-baked potatoes in an airtight container in the fridge for up to four days. For longer storage, wrap tightly and freeze. To avoid texture changes, leave the cheese off when freezing and add it fresh before reheating.

Ingredient Substitutions

No buttermilk on hand Use whole milk for moisture but expect a milder tang. No Greek yogurt Use sour cream for a richer texture and flavor. Want to add protein Mix in cooked crumbled bacon or shredded chicken into the filling.

Serving Suggestions

These potatoes pair wonderfully with a crisp Caesar salad or a bowl of hearty minestrone soup. They also complement grilled salmon or steak for a filling weeknight dinner.

These broccoli cheddar twice-baked potatoes make a cozy, vegetable packed side or main that reheats beautifully. Perfect for make ahead meals and family dinners.

Common Questions About the Recipe

→ Can these potatoes be frozen for later?

Yes, freeze the assembled potatoes without cheese to maintain texture. Add cheese before baking after thawing overnight in the fridge.

→ Which potatoes work best for stuffing?

Russet potatoes are ideal because of their sturdy skins and fluffy interiors that hold fillings well during baking.

→ Is there a substitute for Greek yogurt in the filling?

Sour cream works well as a substitute, offering a similar creamy texture with a mild tang.

→ What types of cheese complement this dish?

Sharp cheddar is classic, but melting cheeses like Monterey Jack or Gruyère can add unique flavors and creaminess.

→ How should leftovers be reheated to keep texture?

Reheat in a 350°F oven for 15-20 minutes, loosely covered with foil to prevent excess browning while warming through.

→ Can this dish serve as a main course?

Yes, paired with light soup or salad, it makes a satisfying vegetarian main meal that's both hearty and balanced.