Broccoli Cheddar Twice-Baked Potatoes Recipe

Twice-baked potatoes are something of an unsung hero in the potato world, but they happen to be the retro potato side so good they're worth turning your oven on twice (or, you know, keeping it on longer than you normally would). Indeed, twice-baked spuds offer the opportunity to bring comfort and creativity to your dinner plate, and this broccoli cheddar twice-baked potato recipe, brought to us by developer Katie Rosenhouse, is the perfect example. 

Broccoli and cheddar are a classic pairing beloved by adults and kids alike for a reason, and this popular combo happens to be perfect for elevating a baked potato. As Rosenhouse puts it, "These creamy, buttery potatoes are loaded up with all the right things – butter, sour cream, roasted garlic, sharp cheddar cheese, Parmesan, and a hint of Dijon mustard for added tanginess that cuts through all the richness of the dish." But then things get a little interesting, as the classic twice-baked potato filling gets loaded up with savory broccoli and cheddar goodness. "For a fun twist on the classic, broccoli florets are roasted alongside the potatoes and garlic for a touch of browning and crispness that elevates every bite, while also making it easy to throw together on one sheet pan (no steaming or boiling needed)," Rosenhouse says. The roasted broccoli adds a little green tenderness and crunch to the potato filling, and a final sprinkle of cheddar cheese helps solidify this dish as a unique and ultra-savory take on classic twice-baked potatoes.

You'll need four russet potatoes to start, along with olive oil, salt, and pepper for roasting. Garlic and broccoli will also get the roasted treatment alongside the potatoes, and be sure that the broccoli is cut into small florets before proceeding with the recipe. To round out the potato filling, you'll need unsalted butter, whole milk, sour cream, Dijon mustard, shredded sharp cheddar cheese, grated Parmesan cheese, and black pepper.

Preheat the oven to 400 F.

Place the potatoes on a lined baking sheet and pierce them lightly with a fork.

Brush to coat them with 2 teaspoons of olive oil, and sprinkle them with ¼ teaspoon of kosher salt.

Place the garlic cloves onto a piece of aluminum foil and drizzle them with 1 teaspoon of olive oil.

Wrap them tightly and place them onto the baking sheet with the potatoes. Roast for 45 minutes.

Toss the broccoli florets in a bowl with the remaining 2 teaspoons olive oil, and ¼ teaspoon kosher salt, and add them to the baking sheet alongside the potatoes.

Roast for an additional 15 minutes, or until the broccoli is tender and lightly browned. Leave the oven on.

Let the potatoes stand for a few minutes, then cut them in half lengthwise with a knife.

Scoop out the centers of each potato half, leaving a ½-inch border around the sides and bottom.

Transfer the potato centers to a large bowl and mash them with the butter until almost smooth.

Fold in the milk, sour cream, and mustard.

Chop the roasted garlic to form a paste, and chop the broccoli florets into small pieces.

Fold the garlic and broccoli into the mashed potato mixture, along with half the cheese and additional salt to taste.

Place the potato shells back onto the lined baking sheet, and fill them with the mashed potato mixture.

Top with the remaining cheese.

Bake on the top rack of the oven for 10-12 minutes, or until the cheese is browned and the potatoes are heated through.

Serve the potatoes hot.

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Not only do these broccoli cheddar twice-baked potatoes make for a great lunch or a hearty dinner side dish, but they make for a convenient one, too. This isn't exactly the quickest recipe, as it takes some time to roast the potatoes and garlic, but the good news is that you can easily prep the potatoes ahead of time. "To make them in advance, bake and fill the potatoes, then wrap them tightly or transfer them to an airtight container and refrigerate for up to two days," Rosenhouse advises. When you're ready for the second bake, remove the potatoes from the fridge and let them sit at room temperature while the oven preheats. Then, just follow the recipe as written, baking the potatoes until the cheese is nice and browned on top.

Since this recipe has make-ahead potential, it only makes sense that leftovers will store and reheat well. There is an art to perfectly reheating your twice-baked potatoes, and it all comes down to making sure they still have enough moisture to not completely dry out on round two (er, three) in the oven — a little extra sprinkle of cheese will help keep the potatoes moist. As for how long you can hold onto leftovers, Rosenhouse notes that they'll keep in the fridge for four days or in the freezer for upwards of three months. When it comes time to reheat, keep the potatoes covered and pop them into a 350 F oven or air fryer until warmed through (and until any added cheese becomes golden brown).

Broccoli cheddar twice-baked potatoes already put a fun spin on the classic side dish, but that doesn't mean that you can't take the creativity even further. To start, you can easily incorporate meat into the mix — Rosenhouse recommends crispy bacon or pancetta, which you could either mix into the filling or sprinkle on top of the potatoes with the cheese (just make sure to crisp the bacon or pancetta separately). Rotisserie chicken or sausage would also work here, and these additions would help bulk up the potatoes and transform them into something more like a main course.

If you'd prefer not to add meat to the potatoes, you still have plenty of options. Consider adding ranch seasoning or fresh chives or scallions to the filling for some an oniony bite, or add a splash of hot sauce for some spice. Cheesy ingredients are always welcome on twice-baked potatoes, so you could easily swap out the sharp cheddar or Parmesan for your cheese of choice. Finally, you don't need to stick with that strict broccoli cheddar combo, delicious as it may be. "You can even make these work with other veggies — cauliflower, Brussels sprouts, cooked spinach, peas, or bell peppers would all work in the place of broccoli," Rosenhouse says.

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