Go Back
In the world of comfort food, few dishes can rival the heartwarming delight of twice-baked potatoes. These Cheesy Broccoli Bliss Twice-Baked Potatoes elevate the classic recipe by combining creamy textures, a burst of flavor, and nutritious broccoli. This article will guide you through every step of creating this delicious dish, ensuring that even novice cooks can achieve perfection. With an enticing blend of sharp cheddar cheese and cream cheese, these twice-baked potatoes are sure to become a favorite in your household.

Broccoli Cheddar Twice Baked Potatoes

Discover the deliciousness of Cheesy Broccoli Bliss Twice-Baked Potatoes! This comforting dish combines creamy textures and nutritious broccoli, making it a perfect addition to any meal. Follow our step-by-step guide to create these flavorful potatoes filled with sharp cheddar, cream cheese, and a hint of garlic. Enjoy the delightful blend of flavors and textures in this family-friendly recipe that's sure to impress at your next dinner gathering. Ideal for home chefs of all skill levels!
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes

1 cup fresh broccoli florets, chopped

1 cup sharp cheddar cheese, shredded

½ cup cream cheese, softened

¼ cup sour cream

3 tablespoons butter, melted

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

¼ cup green onions, chopped (for garnish)

Extra cheddar cheese for topping (optional)

Instructions
 

Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pierce the skins a few times with a fork. Place them directly on the oven rack and bake for 45-60 minutes, until tender.

    Prepare the Broccoli: While the potatoes are baking, bring a small pot of water to a boil. Add the broccoli florets and blanch for about 2-3 minutes until bright green and slightly tender. Drain and immediately plunge into an ice bath to stop the cooking process. Chop into small pieces and set aside.

      Mix the Filling: Once the potatoes are done, let them cool for a few minutes. Cut each potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a small border of potato in the skin.

        Combine Ingredients: To the bowl with the potato flesh, add the cream cheese, sour cream, melted butter, garlic powder, onion powder, salt, pepper, and half of the cheddar cheese. Stir until smooth and well combined. Fold in the cooked broccoli.

          Stuff the Potatoes: Spoon the broccoli-cheese mixture back into the hollowed potato skins. If desired, sprinkle extra cheddar cheese on top for a delicious crust.

            Final Bake: Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the tops are golden and bubbly.

              Garnish and Serve: Remove from the oven, and let them cool slightly. Top with chopped green onions for garnish and serve warm.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour 15 minutes | 4 servings