Broccoli Cheese Twice Baked Potatoes

Sharing our favorite twice baked potatoes today! Baked potatoes just got better with my Broccoli Cheese Twice Baked Potatoes!

Table of Contents

• Twice Baked Potatoes
• How To Make Twice Baked Potatoes
• Homemade Broccoli Cheese Sauce
• Best Twice Baked Potatoes
• Get the Recipe

Twice Baked Potatoes

How good are twice baked potatoes?! I haven’t had one in years but had a craving to create my own this week after reading the latest Food Network Magazine. So glad I did, what a treat they were. I made a homemade broccoli and cheese sauce that gets mixed into the mashed potatoes before baking again. Seriously I died. Kick your diet to the curb for a day and indulge in these babies! Let’s take a look at how to make them!

Try my Pan Roasted Potatoes too! Follow Picky Palate on Instagram for daily recipe inspiration.

How To Make Twice Baked Potatoes

Cut off about 1/2 inch from the tops.

Take a knife and cut around the border of the potato leaving about 1/2 inch edge. Spoon out the centers and place into a bowl.

Perfect!

Time to get started on the mashed potatoes that will go back into the baked potato shells.

A little butter, salt, pepper, garlic salt and milk. Simple.

Homemade Broccoli Cheese Sauce

For the love of this broccoli cheese sauce. No words…other than use the leftovers as a soup!

I added 1 cup of the broccoli cheese sauce to the mashed potatoes then scooped it all back to the baked potato shells.

Oh yah 🙂

Best Twice Baked Potatoes

Top with cheese please and bake. You’re welcome 🙂

Broccoli Cheese Twice Baked Potatoes

Baked potatoes just got better! A homemade broccoli and cheese sauce gets mixed into the mashed potatoes before baking again.

Course: Side Dish

Cuisine: American

Prep Time 20 mins

Cook Time 1 hr 15 mins

Total Time 1 hr 35 mins

Servings: 4

Calories: 777kcal

Author: Jenny

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Ingredients

• 4 large Russet potatoes
• 1/2 stick unsalted butter
• 1/2 cup milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt

Broccoli & Cheese Sauce

• 4 tablespoons unsalted butter
• 1/2 cup all purpose Gold Medal Flour
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups vegetable or chicken broth reduced sodium
• 1 cup shredded cheddar cheese
• 10 ounce bag broccoli florets
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tablespoons chopped fresh chives

Instructions

• Preheat oven to 375 degrees.
• Pierce potatoes a couple times with a fork and wrap loosely in foil. Bake for 1 hour or until fork tender.
• Remove and cut off top 1/2 inch across tops. With a knife, cut around borders of potato leaving about 1/4 inch around edges.
• Spoon out centers and place into a bowl. Transfer to a mixer and add butter, salt, pepper, garlic salt and milk. Beat on low until well combined.
• To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper.
• Slowly whisk in broth, continuously stirring until thickened. Add cheese and sour cream, stirring to combine.
• Steam broccoli florets until fork tender, drain then cut into small pieces. Add to cheese sauce.
• Add one cup of cheese sauce to mashed potatoes, mixing to combine then fill potato shells with mashed potatoes.
• Top with additional shredded cheese and bake for about 20 minutes or until cheese is melted.
• Garnish with chopped chives if desired. Serve warm.

Notes

Use leftover broccoli cheese sauce as a soup.

Nutrition

Calories: 777kcal | Carbohydrates: 61g | Protein: 26g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1044mg | Potassium: 1374mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2009IU | Vitamin C: 76mg | Calcium: 545mg | Iron: 4mg

Keywords: double baked potatoes, stuffed baked potato recipe, twice baked potato recipe