These Twice Baked Potatoes with Broccoli and Cheddar are total comfort food … serve them as a tasty vegetarian main dish or as a delicious side dish for any meal!
Now that fall is here, it’s officially comfort food season.
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. It’s hard to go wrong with a stuffed potato, right?
These Twice Baked Potatoes with Broccoli and Cheddar are one of my all-time favorite recipes. You won’t believe how yummy these loaded stuffed baked potato potatoes are or how easy they are to make!
How to Make Twice Baked Potatoes with Broccoli and Cheddar
If you’ve never made stuffed baked potatoes before, you’ll be surprised at how simple they are to make. They take a while to cook, but most of that time is hands off while the potatoes bake.
You’ll start by baking the potatoes. Once they’re tender, you’ll scoop out their insides.
The scooped-out potato gets mashed up with butter and sour cream, and seasoned with Dijon mustard and garlic. So tasty!
Next comes the cheese and broccoli!
I like using cheddar cheese for these Twice Baked Potatoes, but you could substitute any cheese that melts well. Pepper Jack would be delicious, as would Monterey Jack, Colby, etc.
To keep things simple, I’ve made these stuffed potatoes with frozen broccoli. Fresh broccoli works too though, just cook it a bit before you add it to the mashed potato mixture.
After you’ve combined everything, it’s time to stuff your potatoes. They will be very full … these potatoes are overstuffed!
You’ll add more cheese to the top, then bake your potatoes until everything is hot and covered in ooey-gooey melted cheese. Yum!
Once you get the basic recipe down, you can get creative! Here are a few ideas:
- Top potatoes with chili and pepper jack cheese
- Stuff potatoes with black beans, salsa, and Monterey Jack
- Pile potatoes high with garlic-sauteed spinach, cherry tomatoes, and feta
I like serving these Twice Baked Potatoes with Broccoli and Cheddar as a vegetarian main dish, but they make a great side dish, too.
Twice Baked Potatoes with Broccoli and Cheddar
- nonstick cooking spray
- 4 large baking potatoes
- 1 (16-ounce) package frozen cut broccoli
- 1/2 cup sour cream
- 2 tablespoons butter, softened
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese, divided
- Preheat oven to 400 degrees. Spray a baking sheet lightly with nonstick spray.
- Pierce potatoes all over with a fork, then place directly on the oven rack. Bake until tender (test with a fork), about 45 to 60 minutes.
- While potatoes are baking, cook broccoli in microwave according to package directions (do not overcook). Let broccoli cool slightly, then cut any large chunks into bite-sized pieces. Season with salt and set aside.
- Remove cooked potatoes from oven and set aside to cool. Reduce oven heat to 375 degrees.
- When potatoes are cool enough to handle, slice off the top third. Remove potato flesh from the top slice and add it to a large bowl. Discard skin. Using a small spoon, scoop flesh from potatoes and add to bowl, leaving a 1/4-inch shell. Set potato skins on baking sheet.
- Add sour cream, butter, Dijon, and garlic powder to the bowl with the potato, then mash potatoes until everything is well combined. Stir in 1/2 cup cheddar cheese and season to taste with salt.
- Add broccoli to potatoes and mix well.
- Stuff each potato skin with 1/4 of the mashed potato mixture, then sprinkle with remaining cheese.
- Bake potatoes until cheese is melted and potatoes are heated through, about 25-30 minutes.
- Serve potatoes hot. Enjoy!
Love these Twice Baked Potatoes with Broccoli and Cheddar?
If you like these loaded baked potatoes, here are a few other recipes you’ll enjoy, too:
- Tex-Mex Stuffed Sweet Potatoes
- Cheesy Potato Croquettes
- Spicy Egg and Potato Breakfast Burritos
- Cheesy Broccoli Rice Casserole
- Cheesy Roasted Cauliflower Gratin
And make sure to check out all of my potato recipes here!
What is your favorite comfort food?