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When making broccoli and cheddar twice-baked potatoes, you need fresh and tasty ingredients. Here’s what you’ll need:

Broccoli and Cheddar Twice-Baked Potatoes

Indulge in the ultimate comfort food with Broccoli and Cheddar Twice-Baked Potatoes! This delightful recipe combines creamy goodness with nutritious broccoli and sharp cheddar for a satisfying twist on a classic dish. Perfect for family dinners or entertaining guests, these twice-baked potatoes are easy to make and bursting with flavor. Click through to explore the full recipe and transform your mealtime with this delicious creation!
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Ingredients
  

4 large russet potatoes

2 cups fresh broccoli florets, steamed and chopped

1 ½ cups sharp cheddar cheese, shredded

½ cup cream cheese, softened

¼ cup sour cream

2 tablespoons butter, melted

2 green onions, chopped

1 teaspoon garlic powder

Salt and pepper to taste

Paprika for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Bake the Potatoes: Wash the russet potatoes thoroughly and prick them with a fork all over. Place them directly on the oven rack and bake for about 45-60 minutes, or until fork-tender.

      Prepare the Broccoli: While the potatoes are baking, steam the broccoli florets until tender, about 5 minutes. Chop them into small pieces and set aside.

        Scoop the Potatoes: Once the potatoes are cooked, remove them from the oven and allow them to cool for a few minutes. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato attached to the skin.

          Mix the Filling: To the potato insides, add the softened cream cheese, sour cream, melted butter, garlic powder, salt, and pepper. Mix until creamy and well combined.

            Add Cheese and Broccoli: Fold in the steamed broccoli, 1 cup of shredded cheddar cheese, and the chopped green onions until evenly distributed.

              Refill the Potato Skins: Spoon the creamy broccoli mixture back into each potato skin, mounding it slightly on top.

                Top with Cheese: Sprinkle the remaining ½ cup of cheddar cheese evenly over the stuffed potatoes.

                  Final Bake: Place the filled potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

                    Garnish and Serve: Remove from the oven, let cool slightly, and sprinkle with paprika for color if desired. Serve warm.

                      Prep Time: 15 mins | Total Time: 1 hr 20 mins | Servings: 4