Name: Broccoli and Cheddar Twice-Baked Potatoes Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 4 medium russet potatoes, washed and dried; 2 teaspoons olive oil; 4 tablespoons (57g) salted butter, softened; 1/2 cup (113g) non-fat Greek yogurt; 1/3 cup (76ml) buttermilk; 3/4 teaspoon salt; 1/2 teaspoon pepper; 3/4 teaspoon dried chives; 3/4 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried onion flakes; 1/2 teaspoon dried dill weed; 1/2 teaspoon paprika; 1 1/2 cups cooked broccoli, chopped into bite-size pieces (divided); 2 cups cheddar cheese, shredded (divided)

Jump to Recipe

If you’re looking for the ultimate comfort food with a serious veggie kick, Broccoli and Cheddar Twice-Baked Potatoes are about to become your new weeknight hero. Each hearty potato is packed to the brim with fluffy, buttery mash and a savory, cheesy broccoli filling that checks every box—creamy, flavorful, and so satisfying. This recipe transforms humble spuds into something truly special, and you’ll love how simple tweaks in the ingredients add real depth to the flavor while keeping every bite light and wholesome. Whether you’re hosting a cozy get-together or need a brilliant meatless main, Broccoli and Cheddar Twice-Baked Potatoes are always a winning choice.

Ingredients You’ll Need

Broccoli and Cheddar Twice-Baked Potatoes Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of fridge and pantry staples, you’ll create a dish bursting with color and big on flavor. Each key ingredient brings something essential—whether it’s creaminess, texture, or that crave-worthy cheddar melt. Don’t skip any; each one truly counts!

Russet potatoes: These starchy spuds turn perfectly fluffy and hold their shape, making them the ideal base for stuffing.
Olive oil: Rubbing the potato skins locks in moisture and adds just the right hint of richness, keeping the shells crisp and golden.
Salted butter: Softened butter is mashed into the potato pulp, making the filling irresistibly smooth and adding a welcoming dose of flavor.
Non-fat Greek yogurt: This secret ingredient brings a creamy tang that lightens up the filling without sacrificing richness.
Buttermilk: Adds a gentle tang and helps make the potatoes extra light, fluffy, and moist.
Salt and pepper: Essential for boosting flavor and seasoning throughout every bite.
Dried chives: A sprinkle of dried chives offers a subtle oniony note and a lovely color contrast in the filling.
Garlic powder: Just the right amount infuses the mash with mellow, savory warmth.
Onion powder & dried onion flakes: Together, these double up on sweet, aromatic depth in the filling.
Dried dill weed: Adds freshness and a secret-something that brightens up the potatoes.
Paprika: A touch of paprika gives beautiful color and a gentle smokiness that works so well with cheddar.
Cooked broccoli: Tender broccoli, chopped small, melds right into the creamy filling while adding bursts of flavor and color.
Cheddar cheese: Sharp, melty cheddar is folded into the potatoes and layered on top for gooey, golden perfection.

How to Make Broccoli and Cheddar Twice-Baked Potatoes

Step 1: Bake the Potatoes

Start by preheating your oven to 400°F (204°C) and lining a baking sheet with parchment paper. Place the washed, dried russet potatoes in a small baking dish and bake them for one hour or until they’re completely soft and give a little when squeezed gently. This first bake guarantees the potatoes cook up perfectly fluffy on the inside, which will make all the difference when you whip up your filling.

Step 2: Cool and Prep the Potato Shells

Once the potatoes are out of the oven, let them cool just enough so you can handle them comfortably—the skins should still be warm but not hot. Slice each potato lengthwise, then carefully scoop out the insides, leaving about a quarter-inch border to support your fillings. The sturdy shells are rubbed with olive oil at this stage, both for flavor and that irresistible crispy texture.

Step 3: Mash and Mix the Filling

Add the butter to the fluffy potato pulp and mash it until smooth using an electric mixer or trusty potato masher. Now for the magic: stir in Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, one cup of chopped broccoli, and three-quarters of a cup of cheddar. This beautiful mixture is the heart of Broccoli and Cheddar Twice-Baked Potatoes—creamy, savory, and absolutely loaded with flavor.

Step 4: Stuff, Top, and Bake Again

Spoon your flavorful filling generously into each potato shell, dividing it evenly. Top each potato with the remaining broccoli and a generous shower of the remaining cheddar cheese. Return the stuffed potatoes to the oven and bake for another 20 to 25 minutes, until the cheese is melted, bubbly and the potatoes are heated through. You’ll know they’re ready when the tops are gloriously golden!

Step 5: Serve and Savor

Serve them up piping hot, right out of the oven! Broccoli and Cheddar Twice-Baked Potatoes are the very definition of cozy, cheesy comfort—guaranteed to be devoured by anyone at your table.

How to Serve Broccoli and Cheddar Twice-Baked Potatoes

Garnishes

Take your Broccoli and Cheddar Twice-Baked Potatoes over the top with simple, colorful garnishes. Try a sprinkle of extra chives, a dusting of paprika, or even a dollop of Greek yogurt or sour cream. Add a sprinkle of finely shredded cheddar cheese or a few fresh broccoli florets for a vibrant finishing touch.

Side Dishes

These potatoes can easily star as a main or play a fantastic supporting role. Pair them with a crisp green salad, a light soup, or grilled chicken for a complete meal. If you want to keep things veggie-packed, roasted carrots or sautéed green beans make the meal feel extra special and balanced.

Creative Ways to Present

Broccoli and Cheddar Twice-Baked Potatoes are already delightful on their own, but you can take presentation up a notch by serving them on a colorful platter, garnished with fresh herbs. For parties, slice them into smaller wedges for a fun appetizer, or stuff them into mini potato skins for crowd-pleasing finger food. The vivid colors and gooey cheese always steal the show!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply store your Broccoli and Cheddar Twice-Baked Potatoes in an airtight container in the refrigerator for up to three days. They reheat beautifully and still taste just as delicious the next day.

Freezing

For longer storage, these potatoes freeze like a dream! After baking, allow them to cool completely, then wrap each potato tightly in foil and place them in a freezer-safe bag. They’ll keep well for up to three months—just thaw and reheat when you need a quick, comforting meal.

Reheating

To reheat, either pop the potatoes in a 350°F (177°C) oven for about 20 minutes, or until hot throughout, or microwave in 1-minute bursts until warmed. If reheating from frozen, it’s best to let them thaw in the fridge overnight for even results, then warm as usual.

FAQs

Can I use a different type of potato?

Russet potatoes work best for Broccoli and Cheddar Twice-Baked Potatoes because they’re starchy and create a fluffy filling, but you can experiment with Yukon Golds for a creamier texture and slightly buttery flavor.

Can I substitute the Greek yogurt?

Absolutely! Sour cream makes a great swap for Greek yogurt if you prefer a richer flavor, or you can use plain yogurt to keep things lighter while still adding that signature creaminess.

How do I make this dish gluten-free?

This recipe is naturally gluten-free as written—just make sure any spices or processed ingredients you add are free from cross-contamination if you need to avoid gluten strictly.

Can I add bacon or other mix-ins?

Yes, feel free to get creative with add-ins! Crispy bacon bits, sautéed mushrooms, or even finely diced ham all work incredibly well with the classic flavors of Broccoli and Cheddar Twice-Baked Potatoes.

What’s the best way to cook the broccoli for this recipe?

Lightly steaming the broccoli until just tender works best, as it will finish cooking in the oven and retain a bright green color. Make sure to chop the pieces small so they mix evenly into the potato filling!

Final Thoughts

Broccoli and Cheddar Twice-Baked Potatoes are the perfect way to turn a handful of everyday ingredients into something warm, cheesy, and totally unforgettable. I can’t wait for you to try this recipe for yourself—each bite is proof that comfort food can also feel fresh, bright, and nourishing. Gather your favorite people, grab some potatoes, and let this recipe brighten up your next meal!

Broccoli and Cheddar Twice-Baked Potatoes Recipe

★★★★★

5.1 from 14 reviews

Author: Mariam
Total Time: 1 hour 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Broccoli and Cheddar Twice-Baked Potatoes are a delicious twist on the classic baked potato, loaded with creamy, cheesy goodness and nutritious broccoli. Perfect as a side dish or a comforting meal on its own.

Instructions

Prepare the Potatoes: Preheat oven to 400°F (204°C). Line a small baking sheet with parchment paper. Bake potatoes for 1 hour until soft. Cool, slice in half, scoop out pulp, and rub skins with olive oil.
Make the Filling: Mash potato pulp with butter. Add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill, paprika, broccoli, and cheddar. Mix well.
Assemble and Bake: Fill potato shells, top with broccoli and cheddar. Bake at 400°F (204°C) for 20-25 minutes until cheese melts. Serve warm.

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Category: Side Dish
Method: Baking
Cuisine: American