These Broccoli Cheddar Twice Baked Potatoes are bite-sized pockets of cheesy, savory goodness. They’re the perfect easy appetizer, a great way to get your kids to eat more veggies. Plus, you can even make them ahead of time!
Veggie Loaded, Cheesy, & Totally Irresistible
So, I’m just gonna come right out and say it: I don’t love broccoli.
I know I’ve mentioned that before because, well, there’s this here Layered Broccoli Salad (which my husband deemed the best so I had to share!), but I just feel like I have to be completely honest with you.
See, I know that broccoli and cheddar are just one of those awesome combinations, (I mean, cheddar with just about anything, right?!), so I was confident these broccoli cheddar twice baked potatoes would be a hit here, especially with the kids!
…And I was right. The girls loved these, the husband loved these, and I love that I’m packing in 2 healthy veggies into each little bite.
Ingredients for Broccoli Cheddar Twice Baked Potatoes
- Potatoes: I used russet potatoes, but any type will do. You’ll need about ½ a 1.5lb bag.
- Cream: I used cream since I had some extra in the fridge, but you can use milk or whatever you have on hand! Buttermilk would also work, or sour cream.
- Steamed broccoli: Fresh or frozen broccoli works great for this recipe!
- Shredded cheddar cheese: A sharp cheddar will give you the best flavor, but go ahead and use your favorite kind.
Can I make these potatoes ahead of time?
You bet! These are perfect for a make ahead appetizer or side dish. Do all the prep right up until the last bake, then just cover and refrigerate up to 24 hours before baking them the second time and serving to guests.
Tips for Twice Baked Potatoes
- To steam broccoli quickly, place finely chopped broccoli in a microwave safe container with 2-3 tablespoons of water, cover with a vented lid, and cook on high for 1 minute. No draining needed!
- Speed up the cooling process by popping the potatoes in the fridge after the first bake. This makes them much easier to handle when it’s time to scoop out the flesh.
- Be careful not to scoop too deep when removing the potato flesh! Leaving enough on the sides keeps the shells sturdy enough to hold all that delicious filling without falling apart.
Sides to Serve with Broccoli Cheddar Twice Baked Potatoes
These broccoli cheddar twice-baked potatoes are a fantastic appetizer, but they also make a great side dish! If you’re going for a classic comfort food dinner, serve them alongside my Air Fryer Steak or this Perfect Roast Chicken. To round out the meal, add a simple Chicken Caesar Pasta Salad or a side of Air Fryer Green Beans.
How to Store Broccoli Cheddar Twice Baked Potatoes
These potatoes can be stored in an airtight container in the refrigerator for 3-5 days. To reheat them, simply place them on a baking sheet and bake at 350°F for about 15-20 minutes or until heated through.
Broccoli Cheddar Twice Baked Potatoes
written by Ashley Fehr
Ingredients
- 12 Potatoes, about ½ a 1.5 lb bag
- ¼ cup milk or cream
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ cup finely chopped, steamed broccoli
- ¾ cup shredded cheddar cheese
Instructions
- Place potatoes on a baking sheet and bake at 400°F for 30 minutes or until tender. Cool until you're able to handle them (I place mine in the fridge to speed this up!).
- Slice potatoes lengthwise and scoop out the flesh with a teaspoon, being careful to leave enough of the sides intact so that they are sturdy enough to fill.
- Mash potato flesh with a fork. Add milk, salt and garlic powder and mash until smooth.
- Stir in broccoli and ½ cup cheddar. Spoon into potato shells and press down gently to fill.
- Sprinkle with remaining ¼ cup cheese and bake at 400°F for 10 minutes, until heated through and cheese has started to brown. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Sabrina Zaragoza says
Sometime I think that to make kids get familiar with broccoli is a kind of “mission impossible”, LOL. But I think they will not scare your dish, although it is made by broccoli, because it looks so attractive and tasty. May be I should try making it soon. Thank you so much for sharing the recipe
Ashley Fehr says
Thanks Sabrina! I hope they enjoy!
Steph says
I love mashed potatoes with garlic!
Mary Pisarkiewicz says
This is a perfect snack for football season and a great side dish to bring to casual get-togethers.
Ashley Fehr says
Thanks Mary!
Maritess S says
Every one in our family loves scalloped potatoes with extra cheese, please.
Xena says
scalloped – hands down!
Brenda Lovett says
Mashed?
Caryn Coates says
Definitely Mashed Potatoes
Rebecca Roberts says
Mashed potatoes are a favourite in our house! Don’t forget the gravy!
Viv Sluys says
Scalloped Potatoes are my favourite for the holidays!
Laura says
Mashed potatoes of course with a bit of crushed garlic and lots and lots of butter!!!!!!!!!!! How else would you make them…………lol
Patricia says
I love mashed potatoes. This is great.
Kellie mills says
Love cheesy hash Brown casserole one of my favorites especially the day after
LINDA CHURCH says
WE DON’T HAVE NONE OF THEM WE HAVE POTATO SALAD AND SWEET POTATO CASSEROLE.
Ashley Fehr says
Both delicious as well 🙂