Twice Baked Broccoli Cheddar Potatoes

twice baked broccoli cheddar potatoes appetizer and side dish recipe

These Twice Baked Broccoli Cheddar Potatoes are one of my childhood favorites that I still love making to this day – especially during the holidays! They’re a twist on the classic loaded baked potato and it’s delicious! My mom and I used to make these when I was growing up and they have always been a favorite. They’re easy and perfect for simple weeknight meals. Creamy, hearty, and just the ultimate comfort food! What are you waiting for!? Hope you love them!

Here’s a video of how I made these Twice Baked Broccoli Cheddar Potatoes. For another delicious potato dish, check out my Garlic Feta Roasted Potatoes recipe.

What You'll Need:

+ 4 large russet potatoes

+ 2 tbsp extra virgin olive oil

+ 1 cup broccoli florets, finely chopped (blanched or raw based on preference)

+ 3 oz cream cheese

+ 2 cups cheddar cheese, divided

+ 1/4 cup mozzarella

+ 1/2 cup milk

+ ¼ cup heavy cream

+ 2 tbsp butter, softened

+ 1/4 cup bacon bits (crispy, finely chopped)

+ 1/4 tsp red pepper flakes (optional)

+ Salt + pepper to taste (season generously)

+ Sour cream, chives, additional bacon bits for garnish


1. Pierce potatoes with a fork, coat each with olive oil and season with flaky salt on all sides.

2. Bake at 375 for approximately 1 hour. Remove and set aside.

3. Once slightly cooled, slice the top quarter off. Scoop out the inside into a mixing bowl. Add milk, butter, 1 cup cheddar, mozzarella, cream cheese, broccoli, bacon, salt, pepper, and red pepper – thoroughly combine.

4. Scoop mixture into hollowed potatoes until full, add a layer of cheese, then add additional scoops of mixture and top to build up. Top with another layer of cheddar cheese.

5. Bake at 375 for approximately 20 minutes. Garnish with toppings of your choice and enjoy!

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