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!
Who loves twice baked potatoes?
I really do – which is saying something since potatoes aren’t my favourite side dish. When it comes to adding a carb to my meal, I typically choose some kind of bread. Or pasta. Maybe even rice. Potatoes are usually the last on the list.
I know, you’re thinking I’m a bit crazy. Most people love potatoes. I’ll eat them, but they’re not my favourite.
Except when you fill them with cheese and broccoli and bake them a second time. Then they’re fantastic.
These twice baked potatoes with cheddar and broccoli are absolutely amazing. It’s a recipe my mom has been making for years and I finally got it from her because we always enjoy them when she makes them!
They’re not quite as quick and easy to throw together as these roasted rosemary potatoes are, but they’re really not difficult. It just takes a little time to scoop out the potato flesh, mix it with the other ingredients, and pile it back into the potato skins. Not enough time to prevent me from making them on a semi-regular basis though, because twice baked potatoes are such a great side dish.
I also love that these stuffed potatoes can be lightened up a bit with low fat sour cream and cream cheese – and they still taste fantastic. I’ve never even noticed a difference when using the low fat ingredients – they are still just as creamy and amazing as with the full fat kinds. So you can use your preference and know that you will still have some amazing twice baked potatoes to enjoy!
Tips for perfect Twice Baked Potatoes with Cheddar and Broccoli:
- you can use low fat or regular sour cream and cream cheese – either will work well here
- I use full fat sharp cheddar cheese and wouldn’t recommend using low fat cheese instead as it doesn’t melt as well
- here are a few more side dishes you may enjoy: Maple Balsamic Roasted Brussels Sprouts, Mashed Carrots and Turnips, and Lemon Roasted Asparagus
I’ve also shared this recipe over on The Weary Chef.