Best 3 Broccoli Cheese Twice Baked Potatoes Recipes

Indulge in the symphony of flavors with our twice-baked potatoes, a culinary masterpiece that elevates the classic baked potato to new heights. These delectable delights are meticulously crafted with fluffy baked potatoes, brimming with a luscious filling of broccoli, cheese, and a medley of herbs and spices. Each bite offers a harmonious blend of textures, from the crispy potato skin to the velvety filling, culminating in a symphony of flavors that will tantalize your taste buds. Our collection of recipes caters to diverse dietary preferences, featuring both classic and vegan variations, ensuring that everyone can savor this extraordinary dish. Embark on a culinary journey and discover the magic of twice-baked potatoes, a dish that will undoubtedly become a favorite in your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI CHEESE TWICE-BAKED POTATOES

Broccoli Cheese Twice-Baked Potatoes image

This is a super spud dish from the state famous for its potatoes. If I want to impress dinner guests, this recipe always comes through.

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 medium baking potatoes
1/2 cup sour cream
3 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
2 green onions, thinly sliced
1-1/2 cups cooked chopped broccoli
1 cup shredded cheddar cheese, divided
Paprika

Steps:

Bake potatoes at 425° for 45-60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese. Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425° for 20-25 minutes or until heated through.

Nutrition Facts :

BROCCOLI AND CHEESE TWICE BAKED POTATOES

Broccoli and Cheese Twice Baked Potatoes image

Make and share this Broccoli and Cheese Twice Baked Potatoes recipe from Food.com.

Provided by chef FIFI

Categories Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 baking potatoes
1/2 cup sour cream
1 1/2 cups broccoli (pre cooked)
2 green onions
3 tablespoons margarine
1/2 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1 cup shredded cheddar cheese

Steps:

Heat oven to 425 degrees.
Bake potatoes for 45-60 minutes (or until done).
Cut potatoes in half.
Scoop pulp out.
Leave skin intact.
Make mashed potatoes out of the pulp.
Add margarine, sour cream, salt, pepper, green onions, and 3/4 cheddar cheese and mix well.
Then fold in broccoli.
Stir until incorporated.
Fill potatoes shells with mashed potato mixture and top with remaining cheese and sprinkle paprika on top.
Bake for 20 to 25 minutes or until heated in a oven of 425 degrees.

TWICE BAKED BROCCOLI AND CHEESE POTATOES

TWICE BAKED BROCCOLI AND CHEESE POTATOES image

Categories Potato

Number Of Ingredients 11

Ingredients

6 medium gold potatoes
1 cup light sour cream
Â½ cup skim milk
Â½ tsp black pepper
Â¼ tsp salt
Â¼ tsp garlic powder
Â¼ tsp onion powder
1 cup low-fat cheddar cheese, shredded
1 cup low moisture, part-skim mozzarella cheese, shredded
4 green onions, chopped
2 â 10.8 oz bag steamable broccoli florets

Steps:

Heat oven to 425 degrees and bake potatoes for approximately 60 minutes or until tender. Let them cool. Turn oven heat down to 350 degrees. Lightly spray a 13x9 casserole with nonstick cooking spray. Peel potatoes and chop up. Place them in a bowl. Mix potatoes with sour cream, milk, pepper, salt, garlic and onion powder. Mash and mix up. In a small bowl, combine both cheeses with green onions. Spread half of the potato mixture in casserole. Top with half of the cheese/onion mix, place the other half in the fridge.Spread remaining potato mixture on top of cheese/onion mix. Cook uncovered for 20 minutes. Remove from oven. Cook broccoli according to package. Spread broccoli on top of potatoes. Sprinkle the remaining cheese/onion mixture on top of broccoli. Place back in the oven and cook for an additional 5-10 minutes or until cheese is melted and browning.

Tips:

Choose the right potatoes: Russet potatoes are the best choice for twice-baked potatoes because they have a fluffy texture and hold their shape well.
Bake the potatoes until they are tender: The potatoes should be cooked through but not overcooked, or they will become dry and crumbly.
Let the potatoes cool slightly before handling them: This will help prevent them from breaking apart.
Scoop out the potato flesh carefully: Use a spoon to scoop out the potato flesh, leaving a 1/4-inch border around the edges.
Mash the potato flesh until it is smooth: Use a potato masher or a fork to mash the potato flesh until it is smooth and fluffy.
Add the cheese and other ingredients: Stir in the cheese, butter, sour cream, milk, salt, and pepper until well combined.
Stuff the potato shells: Spoon the potato mixture back into the potato shells.
Bake the potatoes until they are heated through: Bake the potatoes for 15-20 minutes, or until they are heated through and the cheese is melted and bubbly.
Garnish with chives or parsley: Chop some chives or parsley and sprinkle them over the potatoes before serving.

Conclusion:

Twice-baked potatoes are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They are perfect for a weeknight meal or a special occasion. With a few simple tips, you can make twice-baked potatoes that are sure to impress your family and friends.