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Cheesy twice baked potatoes with cheesy broccoli on top. These cheesy twice baked broccoli and cheese potatoes are a great side dish that combines a classic baked potato with broccoli and cheese. Broccoli and cheese are a great flavor combination, but adding them on top of a baked potato make them even better. The potatoes are baked twice, first like a classic baked potato, then again with a creamy mashed potato and broccoli mixture. All topped with shredded cheddar cheese to create a creamy and cheesy potato filling in a crispy baked potato shell. This makes a great and healthy side dish to go along with any meal.
Russet potatoes are used for this recipe, they first need to be rubbed with olive oil and baked until fork tender. Or if you are short on time, you can also microwave the potatoes until they are fork tender. Let the potatoes cool slightly before you remove the filling. When the potatoes are cool enough to handle, slice the tops of the potatoes off and scoop out the middles. Place into a bowl and mash along with butter, milk, cooked and chopped broccoli, salt and pepper. Spoon the filling back into the potato shells and sprinkle with cheese. Bake until the potato filling has heated through and the cheese has fully melted.
Twice Baked Broccoli and Cheese Potatoes
Ingredients
- 4 large russet potatoes
- olive oil
- 1/2 cup butter
- 1/4 cup milk
- 1 cup cooked, chopped broccoli florets
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400 F. Wash potatoes and poke holes. Rub each potato with olive oil and place on a baking sheet. Bake for 1 hour. Let cool slightly.
- When potatoes are cool enough to handle, slice the tops of the potatoes off and scoop out the center. Mash the potato filling with butter, milk, cooked broccoli, salt, pepper and 1/2 cup cheese.
- Spoon the filling back into the potatoes, sprinkle with the remaining cheese and bake for another 15 minutes, until the cheese has fully melted.