Broccoli Cheddar Twice-Baked Potatoes


Yesterday was a huge day for me: I purchased cheese for the first time in 6 months. The Costco (yes, there’s really Costco here!) we went to had a decent selection of cheese, but a lot of it was really expensive and only came in gargantuan packages. I would have loved to get some gorgonzola, but 2 pounds seemed like a little much.

So I sensibly opted for a large block of medium cheddar. I knew I could use it in all sorts of recipes and could easily snack on way too much of it (which I’ve already done). I’m definitely planning on making a nice big pot of my favorite Macaroni and Cheese, but first I decided to whip up some of these twice-baked potatoes.

I debated whether or not I should cook the broccoli before I used it in the filling, and I’m glad I didn’t. It softens just enough when it’s baked, and I think if I had cooked it first, it would have gotten too mushy. I might try doing it that way next time, though, just to compare.

Broccoli Cheese Potatoes

Broccoli Cheddar Twice-Baked Potatoes


  • 4 medium-sized baking potatoes
  • 1 cup finely chopped broccoli florets
  • 1/2 cup (loosely packed) shredded cheddar cheese
  • 2-4 tbsp milk (or more, as needed)
  • salt and pepper to taste


  1. Heat the oven to 400 F.
  2. Bake the potatoes for about 50-60 minutes, or until soft.
  3. Carefully slice each potato in half lengthwise, and scoop the potato flesh into a bowl, leaving the skins intact.
  4. Put the skins on a baking sheet.
  5. Mash the flesh until smooth, and stir in the remaining ingredients. Add enough milk so that the mixture is soft and smooth, and add salt and pepper to taste
  6. Scoop the filling into the potato skins and bake for 15 to 20 minutes.

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