Go Back
Print Recipe

Broccoli and Cheddar Twice-Baked Potatoes

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.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 6

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

  • Preheat oven to 400°F (204°C).
  • Halve potatoes lengthwise, poke with a fork several times, and place on a baking sheet.
  • Bake for 40–45 minutes or until tender; cool slightly.
  • Scrape potato flesh into a bowl, reserving about 3 cups and discarding excess while keeping skins intact.
  • Place potato skins back on the baking sheet and set aside.
  • Melt butter in a medium saucepan over medium heat.
  • Add olive oil, onion, and broccoli; season with salt and pepper and cook 3–4 minutes.
  • Add flour and stir until combined; reduce heat to medium-low.
  • Cook flour mixture for 2 minutes until lightly browned.
  • Slowly whisk in heavy cream until mixture begins to thicken.
  • Gradually pour in milk while whisking until sauce coats the back of a spoon.
  • Season with more salt and pepper if needed.
  • Stir in cheddar until fully melted, then remove from heat.
  • Mix cheese sauce with the reserved potato in a large bowl.
  • Spoon filling into potato skins.
  • Reduce oven temperature to 350°F (177°C).
  • Bake filled potatoes for 15 minutes until heated through and lightly golden.

Notes

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.