Broccoli and cheddar cheese twice baked potato


  • 4 large russet potatoes
  • 1 head of broccoli, chopped into small florets
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 tbsp butter
  • Salt and pepper, to taste


  1. Preheat your oven to 400°F (205°C).
  2. Wash the potatoes and pierce them all over with a fork. Place them on a baking sheet and bake for 50-60 minutes or until tender.
  3. While the potatoes are baking, cook the broccoli in boiling salted water for 3-4 minutes or until it is bright green and tender-crisp. Drain the broccoli and set aside.
  4. Once the potatoes are done, let them cool for a few minutes until they are cool enough to handle. Slice off the top 1/4 of each potato and scoop out the flesh, leaving a shell of about 1/4 inch thickness all around. Place the scooped-out potato in a mixing bowl.

  1. Add the cooked broccoli, shredded cheddar cheese, sour cream, butter, salt, and pepper to the bowl with the scooped-out potato. Mix everything together until it is well combined.
  2. Spoon the mixture back into the potato shells, filling them evenly.
  3. Return the potatoes to the baking sheet and bake for an additional 15-20 minutes or until the cheese is melted and the tops are lightly browned.
  4. Let the potatoes cool for a few minutes before serving. Enjoy your delicious and cheesy twice-baked potatoes!

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