Twice Baked Broccoli Cheddar Potatoes

Twice Baked Broccoli Cheddar Baked Potatoes // shutterbean

I loooooooove baked potatoes. Always have. Always will. When I don’t have much time to throw dinner together, I make myself a baked potato with broccoli. Cheddar is always in there somewhere.  Sometimes I exploit the microwave and other times I bake them. I had some leftover cooked broccoli from another recipe so I popped a few potatoes in the oven and….

Twice Baked Broccoli Cheddar Baked Potatoes // shutterbean

These cheesy twice baked potatoes with broccoli were born!  What’s not to love about twice baked potatoes? This concoction combines butter, cheese and broccoli- ALL GOOD THINGS. I also added a little bit of hot sauce for good measure.

Twice Baked Broccoli Cheddar Baked Potatoes // shutterbean

Make yourself a batch and then eat them for the next few days!

Your future self will thank you. Your current self needs to board the twice baked potato train. Seriously.

Let’s gather our ingredients:

Twice Baked Broccoli Cheddar Baked Potatoes // shutterbean

First we are going to bake the potatoes. 425F for about 50-60 minutes.

This means you have some free time to play while this happens.

What can you do in an hour?

Twice Baked Broccoli Cheddar Baked Potatoes // shutterbean

Chop up the broccoli.

I use my trusted kitchen shears for this because I didn’t feel like messing up a cutting board.

Twice Baked Broccoli Cheddar Baked Potatoes // shutterbean

Potatoes are done. We cut them open being careful not to wreck the crispy skins!

Twice Baked Broccoli Cheddar Baked Potatoes // shutterbean

SCOOP out the filling.

Twice Baked Broccoli Cheddar Baked Potatoes // shutterbean

Take the potato innards and mash them with the butter.

Let’s get it melted!

Twice Baked Broccoli Cheddar Baked Potatoes // shutterbean

In goes the broccoli, half of the cheese and a few dashes of hot sauce and mix!

Those limes were for something else…

Twice Baked Broccoli Cheddar Baked Potatoes // shutterbean

I forgot to tell you that we line the bottom of the potatoes with cheese…..

So basically what I am saying is that the potatoes are being SANDWICHED with cheese.

Twice Baked Broccoli Cheddar Baked Potatoes // shutterbean

Hello filling.

Twice Baked Broccoli Cheddar Baked Potatoes // shutterbean

Top with cheese and BAKE.

Twice Baked Broccoli Cheddar Baked Potatoes // shutterbean

I mean…..Dibs on the crispy cheese…..

Twice Baked Broccoli Cheddar Baked Potatoes // shutterbean

ALL MINE.

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Twice Baked Broccoli Cheddar Potatoes

serves 4

  • 4 russet potatoes
  • 2 cups cooked broccoli, roughly chopped
  • 4 tablespoons salted butter
  • 1 1/2 cups shredded cheddar cheese, divided
  • 4-5 dashes hot sauce
  • salt & pepper

Preheat oven to 425F.  Poke each potato with a fork and place on a baking sheet. Drizzle potatoes with olive oil and season generously with kosher salt.  Bake in the oven, flipping occasionally until completely cooked, about 50-60 minutes.

Remove potatoes from the oven and let cool to touch. Cut the potatoes in half and scoop out the filling. Place potato filling in a large bowl and stir in butter. Season with salt & pepper and stir in chopped broccoli, half of the cheese and 4-5 dashes of hot sauce. Add more if you want a spicier baked potato. Set broccoli filling aside.

Divide the remaining cheese in half and line the bottoms of each cooked potato with 2-3 tablespoons cheddar cheese. Carefully stuff each potato with the filling and top each potato with the what’s left of the cheese. Place potatoes in oven and bake for another 15-20 minutes, or until cheese starts bubbling. Serve immediately.

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  • Tori

    Yum, yum, YUM! What a perfect meal to kick off Fall!

  • Laura

    I’m sooo having these for dinner tonight – genius!

  • Christine

    Hey Tracy, have you tried “baking” your potatoes in the crockpot? Super duper easy :)

  • krystal

    SCISSORS TO CUT UP BROCCOLI!?!?!? You just blew my mind. I can’t wait to try it. I just imagine myself cutting them up right onto the pan and not having a BAZILLION PIECES OF FLORET NUBS ON THE CUTTING BO… EVERYWHERE!!!

    Also, potatoes = my love language.

    • Tracy

      we speak the same love language! Watch out…you’re gonna be using scissors FOR EVERYTHING. THEY ARE THE BEST!

  • Jenna

    These look awesome, I sometimes “forget” about baked potatoes, so thank you for reminding me! Going to make these very soon. Love the idea to cut up the broccoli with scissors too. (P.S. Loving your snapchats!)

  • Ashlyn @ The Pedantic Foodie

    Um, I really want to lick my computer screen right now. This looks so good, and so easy! What a great weeknight dinner! Thanks Tracy!

  • Marty

    What a great idea to put some cheese in the bottom of the baked skin first!
    Sounds wonderful!

  • Amber

    OMG OMG OMG OMG OMG *heavy breathing*

  • Liz

    I made these last night but with bacon! They’re seriously awesome.

  • Bethany

    Yes. Just yes to this whole thing.

    This is totally on next week’s meal plan already because broccoli and cheese are my two addictions! I’m so beyond excited to try this out – thanks for sharing.

    Bethany | curlyandwordy.blogspot.co.uk xx

  • Michelle

    I thought you wrote “hella filling” at first…also appropriate :)

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