5.0 from 3 votes
Stuffed Cheddar Broccoli Twice Baked Potato
Cheesy cheddar broccoli twice baked potatoes make a delicious side for any dinner. Full of gooey cheese, tender broccoli and creamy potato your family will love this recipe that is perfect for adding a few extra vegetables to dinner.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 8 Servings
Calories: 321 kcal
Course:
Side Dish , Appetizer , Dinner
Cuisine:
American
Ingredients
- 4 large Russet potatoes Yukon gold potatoes can also be used
- 3 tablespoons oil Canola oil, avocado oil, vegetable oil or olive oil all work for this recipe.
- 1 cup broccoli florets chopped to bite size, so they fit in the potato
- 1/4 cup butter salted
- 1/2 cup sour cream
- 1/4 cup milk you can use any milk of choice
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup cheddar cheese shredded
Instructions
- Preheat oven to 400 F. Line the baking sheet with aluminim foil if you prefer. Lightly oil the baking sheet.
- Scrub each potato clean and pat dry. Poke each potato a few times with a fork to allow steam to escape. Rub each potato with cooking oil.
- Place the potatoes on the lined cookie sheet and bake for 1 hour until soft. Let them cool on the counter for at least 10 minutes. Lower the temperature of the oven to 350 F.
- Place a pot of water on the stove to boil. Once boiling, place broccoli in a steamer basket and place over the boiling water for 5 minutes until softened.
- Cut each potato in half the long way. Use a spoon to scoop out most of the potato center into a large mixing bowl. Leave about 1/4” to 1/2” still attached to the potato skin so it holds a cup shape.
- Add butter, sour cream, milk, parpika, garlic, salt and pepper to the potato in the mixing bowl. Stir together until mostly smooth with an electric mixer, food processor or mash and stir by hand.
- Fold in the broccoli and 1/4 cup of cheddar cheese into the the potato mixture. Scoop the potato mixture evenly into the potato skins. Top with remaining cheddar cheese.
- Bake the potatoes for 8-10 minutes or until the cheese fully melts. Enjoy!
Cup of Yum
Notes
- Most of the cook time for this recipe is baking the potatoes but there are a lot more options that are quicker if you have a kitchen gadget. See my tips in the article for speeding up the cook time with the instant pot, air fryer, crockpot, and even micorwave.
- Broccoli can also be roasted, cooked in a pot with a little bit of water over medium heat, or boiled. What's most important is when you add it to the potato mixture that it is tender when you pierce it with a fork. The broccoli will not cook enough if you add it to the potato skins raw.
- Frozen broccoli can also be used in this recipe.
- Sour cream can be substituted for a little more milk until creamy. If you use only milk it is best to whip the potatoes with an electric mixer as it will be harder to get them to a creamy texture.
- Garnish with green onions if you prefer
Nutrition Information
Serving
1serving
Calories
321kcal
(16%)
Carbohydrates
36g
(12%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
293mg
(12%)
Potassium
852mg
(24%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
468IU
(9%)
Vitamin C
21mg
(23%)
Calcium
133mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 321
% Daily Value*
| Serving | 1serving | |
| Calories | 321kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 293mg | 12% |
| Potassium | 852mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 468IU | 9% |
| Vitamin C | 21mg | 23% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.