Broccoli Cheese Twice Baked Potatoes

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

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

Course: Appetizer

Cuisine: American

Prep Time 20 mins

Cook Time 1 hr 15 mins

Servings: 4

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.

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