🥦 Broccoli & Cheddar Twice-Baked Potatoes
A cozy, cheesy side dish (or full meal) with crispy potato skins, creamy filling, broccoli, and melted cheddar.
🧾 Ingredients
- 4 large baking potatoes (russet)
- 1–1 1/2 cups broccoli florets (chopped small)
- 1 cup shredded cheddar cheese
- 1/3 cup milk or cream
- 2 tablespoons butter
- Salt & black pepper to taste
- 2–3 tablespoons sour cream (optional, for extra creaminess)
👨‍🍳 Instructions
1. Bake the potatoes
- Preheat oven to 200°C (400°F).
- Pierce potatoes with a fork and bake for 45–60 minutes until soft.
2. Cook the broccoli
- Steam or boil broccoli for 2–3 minutes until just tender.
- Chop finely.
3. Scoop the potatoes
- Let potatoes cool slightly.
- Cut in half and scoop out the inside into a bowl, leaving a thin shell.
4. Make the filling
- Mash potato insides with butter, milk, sour cream, salt, and pepper.
- Stir in broccoli and most of the cheddar cheese (save some for topping).
5. Refill and bake again
- Spoon mixture back into potato skins.
- Top with remaining cheese.
- Bake again for 15–20 minutes until golden and bubbly.
🍽️ Serve with:
- Grilled chicken or steak
- Salad
- Soup
đź’ˇ Tips
- Don’t overmix or potatoes can become gluey.
- Add garlic powder or paprika for extra flavor.
- For extra crunch, broil for 1–2 minutes at the end.
If you want, I can also give you a low-calorie version, a high-protein version, or a air fryer shortcut version.
