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Twice baked potatoes are the ultimate comfort food — creamy, cheesy, and packed with flavor! My version gets a nutritional boost with broccoli (or any veggie you have on hand), making it a hearty side dish or even a vegetarian main that everyone will love!
Table of Contents
Why I Love This Recipe
- These Twice Baked Potatoes with broccoli are creamy, cheesy, and totally satisfying. The kind of side dish that pairs perfectly with Pan Seared Beef Tenderloin or a Perfect Roast Chicken.
- You can “sneak” in veggies like broccoli, peas, or spinach without anyone batting an eye, just like my Broccoli Cheddar Patties.
- Both kids and adults love it! They’re the perfect combo of a baked potato and mashed potatoes. A total winner alongside quick, healthy veggie sides like Roasted Brussels Sprouts.
- It’s make-ahead and freezer-friendly, so it’s perfect for busy weeknights served with an easy main like Simple Broiled Salmon.
The Ingredients
- Potatoes: The hearty base! I love using Russets because their skins hold up well, and the insides get super fluffy.
- Butter, Sour Cream, Milk: This trio of dairy makes the filling ultra creamy and delicious. Want to go dairy-free? Swap in your favorite plant-based butter, sour cream, and milk (and let me know how it goes!)
- Broccoli (cooked and chopped): Adds a nutritional boost and color. Feel free to use any veggies you have on hand, or even frozen ones you need to use up.
- Cheddar Cheese: Melty cheese makes the filling irresistible. I opt for cheddar, but Monterey jack or mozzarella would be delicious too! For a dairy-free option, try your favorite plant-based shredded cheese.
Variations and Substitutions
Feel free to add additional protein like cooked and chopped bacon, ham or shredded chicken to make this an even heartier meal on its own.
Customize the spices in the filling! Some smoked paprika, garlic powder, onion powder or even all purpose seasoning would be great!
How to Make Twice Baked Potatoes
- Bake the potatoes at 400°F for 1 hour, until tender. Remove from the oven and let sit for about 10 minutes (until they’re cool enough to handle).
- Scoop out: Slice the potatoes in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin layer inside the skins to keep them sturdy.
- Make the filling: Mash the potato flesh with the butter, sour cream, salt, and milk until smooth. Stir in the broccoli and cheddar cheese.
Tip: Don’t over mix the filling or the mashed potatoes can become gluey instead of fluffy.
- Fill the potato skins: Spoon the mixture back into the potato skins, dividing evenly. Place the filled potatoes on a baking sheet and return to the oven.
- Bake for 10 minutes, until heated through and the tops are lightly golden.
Make Ahead and Freezing Instructions
Make Ahead: You can prep these twice baked potatoes up to the filling step (don’t do the second bake) a day in advance. After stuffing the potato skins, just cover them tightly and refrigerate until you’re ready to bake!
To Freeze: Assemble the potatoes through the filling step and let them cool completely. Flash freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. When you’re ready to serve, bake straight from frozen at 375°F for 25-30 minutes, until heated through and the tops are golden and melty.
Extra Tip: Sprinkle a little extra cheese on top before baking for the perfect golden finish.
FAQs
Reheat in the oven at 350°F for 15-20 minutes until warmed through. For a quick option, you can use the microwave, but the oven keeps the skins crispier.
Absolutely! Double or triple the recipe (you can prep a lot of this ahead of time) and bake all the stuffed potatoes on large baking sheets.
Try serving twice baked potatoes with roasted or grilled meats like Perfect Roast Chicken or Maple Pork Tenderloin or with fish like Air Fryer Salmon. You can even enjoy them as a hearty vegetarian main on their own!
More Ways to Prepare Potatoes
There’s no side dish more comforting that a warm twice baked potato. They’re easy to make, creamy, delicious and a hit with the whole family. I’d love to know what you think of this recipe! Leave a comment and rating below.
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Twice Baked Potatoes
Ingredients
- 2 russet potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons sour cream
- 1/2 teaspoon kosher salt
- 2 tablespoons milk
- 1/2 cup broccoli, cooked and chopped
- 1/4 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F. Place potatoes directly on the oven rack (or on a baking sheet) and bake for 1 hour, until tender.
- Remove from the oven and let cool for about 10 minutes, until easy to handle.
- Slice the potatoes in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin layer inside the skins to keep them sturdy.
- Mash the potato flesh with the butter, sour cream, salt, and milk until smooth. Stir in the broccoli and cheddar cheese.
- Spoon the mixture back into the potato skins, dividing evenly.
- Place the filled potatoes on a baking sheet and return to the oven. Bake for 10 minutes, until heated through and the tops are lightly golden.
- Serve warm.
Twice Baked Potatoes – we love this recipe. Can these be made in advance and frozen? Anyone try it? Thanks!!
Yes! You can make these ahead and freeze them. Just prepare up to the filling step, let them cool, then freeze. When ready to eat, bake straight from the freezer at 375°F for about 25-30 minutes until hot and bubbly. I like to sprinkle a little extra cheese on top before baking too!
We just had these for dinner, and they were SO good! I added some bacon (I know, not the healthiest addition, but definitely helped sell the kids on eating dinner) and some onions, and then broiled them for a few minutes after the baking time was over, to get the tops a little crisper. We called them “Potato Boats,” and our kids (1 1/2, 3 & 5) absolutely loved them. Next time I’ll have to make extras so we have leftovers for lunch the next day!
So glad you like these! Thanks for the comment 🙂
These are AHH-Mazing!!! We make them frequently and the little one loves them! We change up the veggies…. peas, corn, broccoli, cauliflower. I do sub garlic salt instead of table salt.
Love that you make them your own with what you have on hand!
These are so good I secretly hoped my son wouldn’t like them. No luck! We made them with
goat yogurt instead of sour cream because we had it on hand.
These are super customizable! Glad you make them with what you had one hand.
This looks delish! Just enough of the good, fattening ingredients to give it flavor, but not too much. Both of my kids love broccoli, so I think that they would go for this. Thanks for posting the recipe!
Thanks Cathy! Hope your kids loved this one 🙂
My girls would love this! Thank you for the amazing, family friendly recipes and incredible resources on your site.
Thank you! 🙂