Overstuffed Twice-Baked Potatoes with Broccoli and Cheddar

Now that fall is here, it’s officially comfort food season. After a chilly day, there is nothing better than curling up with some hot chocolate, macaroni and cheese, cookies … basically anything full of carbs!

One of my favorite carbohydrates is the potato. Whether it’s baked, fried, roasted, or tater totted (ha), if it’s a potato, then I’m happy. I especially love twice-baked potatoes. Here is one of my favorite recipes: twice-baked potatoes filled with broccoli and cheese. These overstuffed potatoes are easy to make and delicious, and they can be served as a main coarse (add a salad) or a side dish.

Overstuffed Twice-Baked Potatoes with Broccoli and CheddarOverstuffed Twice-Backed Potatoes with Broccoli and Cheddar

Serves 4 (main dish) to 8 (side dish) people

Ingredients:

  • 4 medium baking potatoes
  • 2 tbsp. butter, softened
  • 1/2 cup sour cream
  • 1 tbsp. dijon mustard
  • 1/2 tsp. garlic powder
  • 1 cup shredded sharp cheddar cheese (or other cheese)
  • 16-oz. package frozen cut broccoli
  • salt, to taste

Preheat oven to 400 degrees.

Using a fork, pierce each potato all over. This will allow built-up steam to escape, and keep the potatoes from exploding in the oven (wouldn’t that be fun?!?). Place the pierced potatoes directly on the oven rack. Bake until tender (tested with your fork), about 45-60 minutes.

Meanwhile, cook broccoli in microwave according to package directions. Set cooked broccoli aside until it’s cool enough to handle, and then cut any large chunks of broccoli into bite-sized pieces.

Cut broccoli into bite-sized pieces.Remove cooked potatoes from oven and set aside to cool. Reduce oven heat to 375 degrees.

When potatoes have cooled, slice off the top third. Remove potato flesh from the top slice and add it to a large bowl and then discard skin. Using a small spoon, scoop flesh from potatoes and add to bowl, leaving a 1/4-inch shell. Set potato skins aside on a greased baking sheet.

Scoop out potatoes.Add butter, Dijon, garlic powder, and sour cream to the bowl. Mash potatoes until well combined. Add 1/2 cup cheddar cheese and mix well. Season to taste with salt.

Mash PotatoesAdd CheeseOops! I didn’t realize until looking at these pictures that I used a jack/cheddar mix, instead of sharp cheddar that was also in my refrigerator. Guess what? No one noticed, and they were still delicious!

Add broccoli to mashed potatoes and stir until well-mixed. Taste again and add additional salt, if necessary.

Stuff each potato skin with 1/4 of the mashed potato mixture.

Stuff potatoes with filling.After the potatoes are stuffed, carefully top with the remaining cheese.

Top Potatoes with CheesePlace baking sheet in oven and bake until cheese is melted and potatoes are heated through (about 25-30 minutes). Enjoy!

Overstuffed Twice-Baked Potatoes with Broccoli and CheddarOverstuffed Twice-Baked Potatoes with Broccoli and CheddarOther ideas for baked potatoes:

  • Top with chili and pepper jack cheese
  • Stuff with black beans, salsa, and monterey jack
  • Pile high with garlic-sauteed spinach, cherry tomatoes, and feta

What is your favorite comfort food?

I’m linking up with Creations by Kara’s Look What I Made Wednesday, Sweet Bella Roos’ Pin It Thursday, and Mommy Hates Cooking’s Make Bake Create.

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