Twice-Baked Cheddar & Broccoli Stuffed Potatoes 🥔🧀🥦
Crispy potato skins stuffed with creamy mashed potato, tender broccoli, and plenty of melted cheddar — then baked again until golden and bubbly. These twice-baked potatoes are the ultimate comfort food and perfect as a hearty side or main dish!
🧾 Ingredients:
4 large baking potatoes
1 head broccoli, florets only
1 cup shredded cheddar cheese (plus extra for topping)
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
2 green onions, chopped (optional)
1/2 teaspoon garlic powder
Salt and black pepper, to taste
Olive oil (for brushing skins)
👩🍳 Instructions:
Bake the Potatoes:
Preheat oven to 400°F (200°C). Scrub potatoes, poke with a fork, and bake directly on the rack for 45–60 minutes until tender.
Prepare the Broccoli:
While potatoes bake, steam broccoli florets for 4–5 minutes until tender. Chop into small pieces.
Scoop & Mash:
Let potatoes cool slightly. Slice in half lengthwise and carefully scoop out the centers, leaving a thin layer of potato inside the skins. Place the scooped potato in a bowl.
Make the Filling:
Mash the potato with butter, sour cream, milk, garlic powder, salt, and pepper until creamy. Stir in chopped broccoli, green onions, and 1 cup cheddar cheese.
Stuff the Skins:
Brush potato skins lightly with olive oil and place on a baking sheet. Fill each skin generously with the potato mixture. Top with extra cheddar.
Bake Again:
Return to oven and bake for 15–20 minutes until cheese is melted and tops are golden.
Serve:
Serve hot and enjoy the creamy, cheesy goodness!
Crispy outside, creamy inside — these never last long at the table! 😍