Broccoli Cheddar Twice Baked Potatoes
These twice baked potatoes filled with cheddar cheese and broccoli are the perfect side dish – they’re easy to make and the whole family will love them!
Servings Prep Time
4 15minutes
Cook Time
90minutes
Servings Prep Time
4 15minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F.  Wash and dry the potatoes, then rub them with the olive oil and sprinkle with salt and pepper.
  2. Place them on a foil lined baking sheet and bake for 55-60 minutes, or until they are tender when pierced with a fork. (The time will vary a bit depending on the size of your potatoes.)
  3. Remove from the oven and let them cool for a bit until they are easy to handle. Reduce the oven heat to 375 degrees F.
  4. Slice them in half, lengthwise, and scoop out the potato flesh, leaving about 1/8” of potato along the skins.
  5. In a large bowl, use a potato masher to mash the potato flesh with the sour cream, milk, cream cheese, dijon mustard, salt and pepper until it is well combined. Stir in 1 cup of cheddar cheese and the broccoli florets.
  6. Spoon the potato mixture back into the potato skins, dividing it between them. Sprinkle the remaining 1/4 cup of cheddar cheese on top.
  7. Bake the filled potato skin halves at 375 degrees F for 25-30 minutes. Serve immediately.
Recipe Notes

I have used both full fat and low fat sour cream and cream cheese for this recipe and both work well. I think 1% milk would be fine too, but I haven’t tried it.