This recipe for Broccoli Cheddar Twice Baked Potatoes is one I reach for when I want comfort food without feeling weighed down. I discovered this combination one Sunday afternoon while trying to lighten up a classic comfort dish for a weeknight meal: I had two large russets on hand and some fresh broccoli, and instead of loading everything with heavy cream and full-fat cheese I experimented with fat-free sour cream and a 50% reduced-fat sharp cheddar. The result was a fluffy, creamy filling with bright green flecks of broccoli and a golden cheesy top that tasted far richer than the ingredient list suggested. Our family loved how the potatoes felt indulgent but left us energized rather than sluggish.

What makes these stand out is the contrast of textures and temperatures: a crisp-edged potato skin holding a pillowy interior studded with tender broccoli, finished with just enough sharp cheddar to give a savory, tangy lift. I often serve these on busy weeknights or as a comforting side at a casual dinner party. They are also forgiving: the filling holds up well for reheating, and they are straightforward enough for beginners to get reliably excellent results. Over the years I have refined the timing and the little tricks that make them turn out every time, and I’ll share those here so yours do, too.

Ingredients

• Russet potatoes: Use two large russets, about 8 ounces each. Russets have a fluffy interior after baking and crisp up around the skin, which makes them ideal for twice baking. Look for firm potatoes without soft spots.
• Broccoli florets: Use 3/4 cup fresh florets. Fresh broccoli steams quickly and retains color and bite; if you use frozen, thaw and drain thoroughly to avoid watery filling.
• Fat-free sour cream: Two tablespoons add tang and creaminess with minimal calories. I use a good-quality fat-free brand that holds texture when mixed into warm potatoes.
• Light butter: One tablespoon provides richness. I use Land O\'Lakes light butter spread with canola oil for flavor and a lower fat profile.
• Seasoning: 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper to brighten the filling. Taste and adjust before stuffing.
• Cheddar cheese: Two ounces of 50% reduced-fat sharp cheddar (about 1/2 cup shredded). Cabot sharp cheddar works well for a tangy bite; reserve a little to sprinkle on top for a golden finish.

Instructions

Prepare the oven and potatoes: Arrange a rack in the middle and another in the lower third of the oven; preheat to 400°F. Line a sheet pan with foil and prick each potato 6 to 8 times with a fork to vent steam. Place the sheet pan on the lower rack and the potatoes directly on the rack above it so any drips fall onto the pan. Bake about 60 minutes, or until a skewer slides into the center with little resistance. Remove potatoes to cool about 10 minutes before handling, keeping the oven at 400°F. Steam the broccoli: Place the florets in a microwave-safe bowl and cover with a damp paper towel. Microwave on high for 2 minutes until tender-crisp. Drain any excess moisture and set aside. If you prefer stovetop steaming, bring 1/4 cup water to a simmer in a small pot, add broccoli in a steamer basket, cover, and steam 2 to 3 minutes. Scoop and mash: When the potatoes are cool enough to handle, halve them lengthwise. Using a spoon, scoop the flesh into a mixing bowl leaving a 1/4-inch border so the skins keep their structure. Add the light butter and fat-free sour cream, then sprinkle in the salt and pepper. Mash with a fork or potato masher until mostly smooth with some texture. Add cheese and broccoli: Fold most of the shredded cheddar into the mashed potato mixture, saving a couple of tablespoons for the tops. Stir in the cooked broccoli, breaking larger florets into small bite-sized pieces so every forkful gets broccoli. Fill and finish: Spoon the filling back into the potato shells, mounding it slightly, and sprinkle the reserved cheese over each half. Return to the 400°F oven on the lined sheet pan for about 8 to 12 minutes, until the cheese melts and the tops turn lightly golden. For a browned finish, broil 1 to 2 minutes watching closely.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat refrigerated halves, place them on a sheet pan and warm at 350°F for 10 to 15 minutes until heated through, or microwave for 1 to 2 minutes on high followed by 5 minutes in a 350°F oven to crisp the skin. For freezing, wrap each finished half tightly in plastic wrap and foil, then freeze up to 3 months. Reheat frozen halves at 350°F for 35 to 45 minutes, removing foil for the last 10 minutes to brown the cheese if desired.

Ingredient Substitutions

If you need dairy-free options, substitute dairy-free sour cream and a plant-based cheddar-style shreds; note texture and melting behavior will differ. Greek yogurt can replace fat-free sour cream for a tangier flavor and more protein (use plain, nonfat Greek yogurt, same amount). Swap russets for large Yukon Golds for a slightly creamier texture, though you may need a slightly shorter bake time. Use cooked, chopped spinach instead of broccoli for another green option—drain thoroughly to avoid excess moisture.

Serving Suggestions

Serve two halves per person as a main with a crisp green salad dressed in lemon vinaigrette to cut the richness, or present one half as a hearty side for grilled chicken or a roast. Garnish with chopped chives, fresh parsley, or a sprinkle of smoked paprika for color. These also pair well with roasted autumn vegetables or a simple tomato-cucumber salad for bright contrast.

Cultural Background

Twice baked potatoes are a classic American comfort preparation that traces back to a desire to elevate simple baked potatoes into a more refined, sharable side. The addition of broccoli and cheddar reflects American home-cooking traditions where vegetables and sharp cheeses are combined into casseroles and gratins for both flavor and nutrition. This lighter approach retains the nostalgic qualities while adapting to modern tastes and health-conscious choices.

Seasonal Adaptations

In spring, swap broccoli for tender asparagus tips and add a splash of lemon zest. In winter, stir roasted root vegetables or caramelized onions into the filling for deeper flavor. For holiday gatherings, add a tablespoon of prepared horseradish or a pinch of mustard powder to the filling for an adult bite that pairs well with turkey or ham.

Meal Prep Tips

To meal-prep, bake the potatoes on a weekend, scoop and refrigerate the filling and shells separately. Assemble and bake on the day you plan to serve for just 10 minutes to warm through. Use shallow airtight containers to cool quickly and store safely. Label each package with the date and use within 3 days for best texture.

These Broccoli Cheddar Twice Baked Potatoes are a small celebration of simple ingredients and thoughtful technique. They are easy enough for a weeknight, pretty enough for company, and adaptable enough to make your own. Enjoy the warm, cheesy bites and the comfort they bring to your table.