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Broccoli Cheddar Twice Baked Potatoes

Broccoli cheddar twice baked potatoes are baked until tender, filled with creamy mashed potatoes and broccoli, then baked again with melted sharp cheddar. Each potato has a fluffy center and a cheesy top, with a 1/4-inch-thick shell that holds the filling.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Cooling and resting 15 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes large (10 to 12 ounces each)
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 1 cup broccoli small florets
  • 1 tbsp water
  • 4 tbsp unsalted butter
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 0.25 tsp black pepper
  • 1 cup cheddar cheese shredded sharp, divided

Equipment

  • 1 microwave
  • 1 baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Scrub the potatoes, dry them, and prick each several times with a fork.
  3. Rub the potatoes with the olive oil and 1/2 teaspoon salt.
  4. Bake the potatoes directly on the oven rack for 50 to 65 minutes, until a knife slides easily into the center.
  5. While the potatoes bake, place the broccoli and water in a microwave-safe bowl and cover.
  6. Microwave on HIGH for 2 to 3 minutes, until bright green and tender; drain and chop finely.
  7. Let the potatoes cool until easy to handle, about 10 minutes.
  8. Cut the potatoes in half lengthwise and scoop the flesh into a bowl, leaving a 1/4-inch-thick shell.
  9. Mash the potato flesh with the butter, sour cream, milk, remaining 1/2 teaspoon salt, and black pepper.
  10. Fold in the broccoli and 3/4 cup cheddar.
  11. Spoon the filling into the potato shells.
  12. Sprinkle with the remaining 1/4 cup cheddar.
  13. Arrange the filled potatoes on a baking sheet and bake at 400°F for 15 to 20 minutes, until hot throughout and the cheese is melted.
  14. Rest for 5 minutes before serving.

Notes

For sturdy shells, scoop the potato flesh gently and leave the stated 1/4-inch layer. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a protein-rich swap, use plain Greek yogurt in place of the sour cream.