If you’re looking for a cozy meal that’s as satisfying as it is flavor-packed, look no further than these Broccoli and Cheddar Twice-Baked Potatoes. With crisp russet skins giving way to a fluffy, creamy, cheesy filling shot through with tender broccoli and the bright tang of Greek yogurt, they’re the ultimate marriage of comfort and goodness. Whether you’re feeding the family or treating yourself to an indulgent solo dinner, this dish promises the perfect balance of oozy cheese, a pop of green, and that irresistible, golden potato shell.

Broccoli and Cheddar Twice-Baked Potatoes Recipe - Recipe Image

Ingredients You’ll Need

All you need are a handful of humble staples—each one bringing a special twist to the mix. From the earthiness of russet potatoes to the sharp richness of cheddar and the zesty brightness of buttermilk, these ingredients unite for Broccoli and Cheddar Twice-Baked Potatoes that truly shine.

Russet potatoes: Their sturdy skins and fluffy interiors make them the absolute best for twice-baking.
Olive oil: Brushing this on the potato skins helps them crisp up beautifully in the oven.
Salted butter: Extra creamy and savory, it gives that classic, rich flavor to your potato filling.
Non-fat Greek yogurt: Adds creaminess and a fresh tang, balancing out the richness of the cheese and butter.
Buttermilk: Injects just the right amount of moisture, with a subtle tang that really lifts the flavors.
Salt & pepper: The essential seasonings—don’t be shy! They wake up every bite.
Dried chives: A gentle oniony note that permeates the potatoes with a pop of herbal freshness.
Garlic powder, onion powder, dried onion flakes: These add complex, savory depth and a little kick.
Dried dill weed & paprika: Dill offers a herby lift, while paprika gives warmth and lovely color.
Cooked broccoli: Chopped and perfectly tender, it brings color, nutrition, and a satisfying bite.
Cheddar cheese: For ultimate meltiness and that craveable, sharp cheesy flavor that ties it all together.

How to Make Broccoli and Cheddar Twice-Baked Potatoes

Step 1: Bake the Potatoes

Start by preheating your oven to 400 degrees F, and get your baking sheet ready with parchment paper. Set your russet potatoes straight onto a small baking dish and let them bake for a full hour. You’re looking for skins that are crisp and centers that are pillow-soft—the potatoes should be completely tender when you pierce them with a fork.

Step 2: Cool, Slice, and Scoop

When they’ve finished baking, let the potatoes cool until you can handle them without playing hot potato! Cut each lengthwise, and gently scoop out the fluffy insides into a big mixing bowl—being careful to leave a thin layer of potato attached to each skin, so your Broccoli and Cheddar Twice-Baked Potatoes don’t collapse later. Rub olive oil onto the outer skins and lay them on your prepared baking sheet.

Step 3: Make the Filling

Add your softened butter to the bowl of potato flesh and mash until you have a mostly-smooth mixture (it’s fine if there are a few lumps for texture). Mix in the Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, onion flakes, dill weed, and paprika. Once that’s incorporated, fold in your chopped broccoli and 3/4 cup of cheddar cheese, making sure everything is evenly mixed for the perfect balance of flavor in every bite.

Step 4: Stuff the Potatoes

Generously pile the filling into your prepped potato skins, dividing it as evenly as possible. Don’t worry if they look a little overstuffed—this is what Broccoli and Cheddar Twice-Baked Potatoes are all about! Finish by scattering the remaining cheddar cheese over the tops for that quintessential bubbly, golden crown.

Step 5: Bake Again

Return your stuffed potatoes to the oven and bake for another 20 to 25 minutes. This final bake melts the cheese into gooey perfection and ensures the potatoes are heated through. As soon as they’re bubbling and irresistible, they’re ready to serve piping-hot!

How to Serve Broccoli and Cheddar Twice-Baked Potatoes

Garnishes

Fresh chives, a sprinkle of dill, or a dusting of paprika make these potatoes absolutely pop on the plate. For extra decadence, a dollop of Greek yogurt or a hint of hot sauce can take your Broccoli and Cheddar Twice-Baked Potatoes up a notch.

Side Dishes

These potatoes are filling in their own right, but serving them alongside a crisp green salad or a bowl of homemade soup transforms them into a hearty, well-rounded meal. If you want to go all out, add a roasted protein or some garlic bread on the side.

Creative Ways to Present

You can serve individually as an impressive main, or cut them into halves or quarters as a party-ready appetizer. For a fun twist, top your Broccoli and Cheddar Twice-Baked Potatoes with crumbled bacon or toasted breadcrumbs—think of it as your own signature touch!

Make Ahead and Storage

Storing Leftovers

Leftover Broccoli and Cheddar Twice-Baked Potatoes keep beautifully! Store them in an airtight container in the fridge for up to 3 days. The flavors actually meld and deepen overnight, making for an even more flavorful next-day lunch.

Freezing

If you’d like to have these on standby, you can absolutely freeze them. Arrange the fully prepared, but unbaked, filled potatoes on a baking sheet and freeze until solid. Then transfer to a freezer bag or container. They’ll keep for up to 2 months—just thaw overnight in the fridge before baking as usual.

Reheating

For the best texture, reheat the potatoes in a 350 degree F oven until warmed through, about 15 minutes. The cheese will bubble again and the skins will get crisp. You can also microwave them if you’re in a hurry, but the oven really preserves that perfect crispy edge.

FAQs

Can I use a different type of cheese?

Absolutely! While cheddar offers classic sharpness, you can swap in Gruyere, Monterey Jack, or even pepper jack for a spicier twist. Just make sure it’s a good melting cheese to keep the filling creamy and luscious.

Do I have to use Greek yogurt?

Nope! Sour cream makes an excellent substitute if that’s what you have on hand. Regular yogurt or even a splash of extra buttermilk will work in a pinch, so feel free to use what’s in your fridge.

How do I avoid the potato skins tearing?

The trick is to let the potatoes cool enough to handle before slicing and scooping, and to leave a thin layer of potato attached to each skin. This provides structure so your Broccoli and Cheddar Twice-Baked Potatoes hold together nicely, even when loaded with filling.

Can I make these vegetarian or vegan?

These are already vegetarian as written! For a vegan version, use plant-based butter, non-dairy cheese, and swap in a vegan yogurt or unsweetened plant milk for the dairy. The method stays the same.

What’s the best way to cook the broccoli for this recipe?

Lightly steam or microwave the broccoli so it’s just tender but still vibrant green. Overcooked broccoli will become mushy, while undercooked might be too crunchy—aim for fork-tender for the best texture in your potatoes.

Final Thoughts

There’s something utterly joyful about Broccoli and Cheddar Twice-Baked Potatoes—the crispy shell, the creamy center, the golden, bubbling cheese. Give them a try in your kitchen and you’ll see why they’re a go-to comfort dish in mine. I can’t wait for you to taste just how wonderful these potatoes can be!