These Broccoli and Cheddar Twice-Baked Potatoes deliver creamy mashed potato filling, tender broccoli, and melty cheddar packed into crisp potato shells—comfort-food perfection in every bite.

Why You Will Love This Recipe

You’ll love this recipe for its rich cheddar flavor, soft potato filling, and easy prep, plus its versatility as a side dish, main meal, or crowd-pleasing party favorite.

Broccoli and Cheddar Twice-Baked Potatoes

Twice-baked potatoes are classic comfort food, and this Broccoli and Cheddar Twice-Baked Potatoes version brings even more satisfaction with a creamy cheese sauce folded into fluffy baked potatoes. It’s the kind of recipe that feels indulgent yet wholesome, perfect for weeknight dinners or special gatherings.

The magic lies in the textures: crisp potato shells, soft mashed potato interiors, tender broccoli pieces, and a velvety homemade cheddar sauce holding it all together. Every bite delivers a warm, cheesy richness balanced by fresh vegetable flavor, making this dish impossible to resist.

The broccoli and cheddar combination is timeless, and for good reason. Cheddar melts beautifully and brings sharp depth, while broccoli offers a slight bite and earthy contrast. When these two are mixed with buttery potatoes, the result is a full-on comfort dish that feels both nostalgic and elevated.

An underrated benefit of this recipe is how budget-friendly it is. Potatoes, broccoli, and cheddar are all everyday ingredients that transform into something restaurant-worthy. Plus, twice-baked potatoes are naturally portioned, which makes them ideal for serving a group.

The homemade cheese sauce is a standout feature. Instead of relying on pre-made cheese soup or processed cheese, this recipe uses a classic roux and melts cheddar directly into the milk and cream mixture. The result is smoother, richer, and far more flavorful.

For many home cooks, twice-baked potatoes seem intimidating, but they’re surprisingly simple. Baking the potatoes softens them, scooping creates a natural “boat,” and mixing the filling is as easy as combining the creamy cheese sauce with mashed potato. The oven does most of the heavy lifting.

One detail that makes this recipe shine is the use of Yukon Gold potatoes. Their natural creaminess and buttery flavor create a luxurious filling without needing too much added fat. Their smooth texture produces a silky mash that pairs beautifully with the broccoli.

This dish also offers flexibility. You can add protein like shredded chicken, use different cheese varieties, or stir in herbs for a fresh twist. It adapts easily to your tastes or whatever you have on hand.

Broccoli Cheddar Twice-Baked Potatoes are also excellent for meal prep. They can be assembled ahead of time and baked just before serving, or even frozen for future easy meals. They reheat well, making them ideal for busy weeks.

In terms of serving, these potatoes can be the star of a vegetarian dinner, a hearty side for grilled meats, or a fun addition to a holiday spread. They feel both homey and special—everyone recognizes them, but this version tastes like the best version you’ve had.

One of the best parts is the aroma as they bake: buttery potatoes, cheddar melting into the filling, and hints of broccoli and onion. It fills the kitchen with warmth, signaling a cozy, satisfying meal ahead.

This recipe captures the essence of comfort food without shortcuts, offering something that’s approachable for beginners yet impressive for seasoned cooks. The flavors are familiar but elevated, making it ideal for family dinners or when you want something comforting and hearty.

When you set these on the table, you’ll see why twice-baked potatoes have remained a beloved classic for decades. They’re simple, reliable, and consistently delicious. This broccoli cheddar version is sure to become a staple in your home.

Ultimately, these Broccoli and Cheddar Twice-Baked Potatoes deliver everything you want from comfort food: creaminess, cheesiness, and satisfying warmth. Once you try them, you’ll find yourself making them again and again.

Servings & Time

Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

• 3 large Yukon Gold potatoes, scrubbed and halved lengthwise

• 1/2 cup finely chopped yellow onion

• 1 1/2 cups finely chopped broccoli florets

• 4 tablespoons butter

• 1 tablespoon olive oil

• 2 tablespoons all-purpose flour

• 1/4 cup heavy cream

• 1 cup milk

• Salt, to taste

• Pepper, to taste

• 2 cups grated cheddar cheese

Instructions

1. Preheat oven to 400°F (204°C).

2. Halve potatoes lengthwise, poke with a fork several times, and place on a baking sheet.

3. Bake for 40–45 minutes or until tender; cool slightly.

4. Scrape potato flesh into a bowl, reserving about 3 cups and discarding excess while keeping skins intact.

5. Place potato skins back on the baking sheet and set aside.

6. Melt butter in a medium saucepan over medium heat.

7. Add olive oil, onion, and broccoli; season with salt and pepper and cook 3–4 minutes.

8. Add flour and stir until combined; reduce heat to medium-low.

9. Cook flour mixture for 2 minutes until lightly browned.

10. Slowly whisk in heavy cream until mixture begins to thicken.

11. Gradually pour in milk while whisking until sauce coats the back of a spoon.

12. Season with more salt and pepper if needed.

13. Stir in cheddar until fully melted, then remove from heat.

14. Mix cheese sauce with the reserved potato in a large bowl.

15. Spoon filling into potato skins.

16. Reduce oven temperature to 350°F (177°C).

17. Bake filled potatoes for 15 minutes until heated through and lightly golden.

Tips

Ingredient Substitutions

• Swap cheddar for Gruyère or Colby jack.

• Replace broccoli with cauliflower for a milder flavor.

• Use half-and-half in place of milk and cream.

Make-Ahead & Storage

• Assemble potatoes up to 24 hours ahead and refrigerate until baking.

• Store leftovers refrigerated for up to 4 days.

• Freeze individually wrapped for up to 2 months.

Serving Variations

• Add crumbled turkey bacon on top for extra flavor.

• Stir in chives or parsley to brighten the filling.

• Add a dollop of sour cream before serving.

Avoid Common Mistakes

• Don’t skip poking potatoes — steam needs to escape.

• Ensure broccoli is finely chopped so it softens properly.

• Whisk sauce continually to prevent lumps.