If you’re craving a comforting, hearty dish that feels both indulgent and wholesome, then this Broccoli Cheddar Baked Potatoes Recipe is exactly what you need. Imagine perfectly baked, crispy-skinned russet potatoes stuffed with a creamy mash of butter, milk, tender broccoli, and gooey cheddar cheese, all baked to melty, golden perfection. It’s the ultimate cozy meal that brings together vibrant colors, bold flavors, and textures that are sure to delight every bite. Whether it’s a weeknight dinner or a weekend treat, this dish will quickly become one of your all-time favorites.

Broccoli Cheddar Baked Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Gathering a handful of simple, quality ingredients is all it takes to create this Broccoli Cheddar Baked Potatoes Recipe. Each ingredient plays a key role—from the fluffy russet potatoes that provide a sturdy base, to the rich cheddar cheese that adds sharpness and creaminess, and the bright broccoli bringing freshness and a pop of color.

4 large Russet potatoes: Choose russet for their starchy texture, perfect for mashing and crisp skins when baked.
4 tbsp unsalted butter: Adds a silky richness that ties the mash together beautifully.
2 cups cheddar cheese, shredded: Sharp and melty cheddar delivers that classic, irresistible flavor.
1 cup boiled broccoli, chopped into bite-sized pieces: Offers a tender, vibrant contrast and a nutritious boost.
1/2 cup milk: Creates a creamy, smooth consistency in the potato filling.
1/2 tsp onion powder: Adds a subtle, savory depth without overpowering the mix.
1/2 tsp garlic powder: Infuses a gentle warmth and aromatic hint.
3/4 tsp salt: Enhances every flavor to perfection.
1/4 tsp pepper: Provides a mild kick and balances richness.
Olive oil (for rubbing potatoes): Helps create that desirable crispy, golden potato skin.

How to Make Broccoli Cheddar Baked Potatoes Recipe

Step 1: Preheat and Prep

First things first, set your oven to 400°F (200°C). This temperature ensures your potatoes bake evenly with crispy skins and tender interiors. While it heats up, give those russet potatoes a nice rub with olive oil, which will give them that perfect finish on baking day.

Step 2: Bake the Potatoes

Place your oiled potatoes on a baking sheet and pop them in the oven. Bake for about an hour, or until you can easily pierce through them with a fork. This slow bake guarantees a fluffy inside that’s perfect for scooping.

Step 3: Prepare the Broccoli

While the potatoes cook, boil your broccoli until tender but still vibrant green. Once cooled, chop it into bite-sized pieces. This step adds freshness and a healthy crunch to your cheesy mash later on.

Step 4: Scoop Out Potato Flesh

When your potatoes are cool enough to handle, slice each one in half lengthwise. Gently scoop out the inside, leaving about a quarter-inch thick shell to hold that beautiful filling later. The scooped potato goes into the next step—no waste here!

Step 5: Make the Creamy Potato Mixture

Mix together the scooped potato with butter, milk, onion powder, garlic powder, salt, and pepper. This mash is the heart of the recipe—creamy, savory, and perfectly seasoned to complement the sharpness of cheddar and the mildness of broccoli.

Step 6: Combine Broccoli and Cheddar

Fold the boiled broccoli and 1 2/3 cups of shredded cheddar cheese into your creamy mash. This combination creates a luscious, cheesy filling dotted with vibrant green florets, adding flavor and texture in every spoonful.

Step 7: Fill and Top the Potato Skins

Spoon the mashed potato mixture back into the hollowed-out potato skins. Make sure each half gets a generous scoop of the cheesy broccoli mix. Then sprinkle the remaining cheddar cheese evenly on top for that irresistible golden crust once baked.

Step 8: Final Bake for Melty Goodness

Return the filled potatoes to the oven for about 15 minutes. This final bake melts the cheese on top and warms everything through, ending with bubbling, lightly browned cheese that invites you to dig in immediately.

Step 9: Serve and Enjoy!

Once out of the oven, these Broccoli Cheddar Baked Potatoes are ready to be enjoyed. Serve them hot and watch smiles light up around the table as everyone bites into this cheesy, comforting delight.

How to Serve Broccoli Cheddar Baked Potatoes Recipe

Garnishes

To elevate this dish even more, top your Broccoli Cheddar Baked Potatoes with fresh herbs like chopped chives or parsley for a burst of color and freshness. A dollop of sour cream can add a cool tang that contrasts wonderfully with the warm, cheesy goodness inside. Crumbled bacon bits or finely sliced green onions make for irresistible additional toppings too.

Side Dishes

This dish works wonderfully as a hearty main or a side. Pair it with a crisp green salad dressed with a zingy vinaigrette for balance, or alongside grilled chicken or steak to complement those rich cheddar flavors. A bowl of tomato soup or a fresh cucumber salad also harmonizes beautifully with the comforting warmth of these stuffed potatoes.

Creative Ways to Present

For a fun twist, try serving the filling separately as a creamy broccoli and cheddar mash in ramekins, then use the potato skins as edible bowls. You could also halve the recipe into bite-sized mini baked potatoes for party appetizers that burst with cheesy goodness. No matter how you serve it, this Broccoli Cheddar Baked Potatoes Recipe is sure to impress and satisfy.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though they might disappear fast), store them in an airtight container in the refrigerator. They will keep well for up to 3 days, making for quick and delicious meals the next day.

Freezing

You can also freeze these baked potatoes. Wrap each potato half tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay good for up to 2 months. Thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

For best results, reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through and the cheese is bubbly again. Microwaving works in a pinch but can soften the crispy potato skin, so the oven is the way to go when you want that fresh-baked feel.

FAQs

Can I use other types of cheese instead of cheddar?

Absolutely! While cheddar gives that classic sharpness, you can experiment with cheeses like mozzarella for extra gooeyness or a blend of Gruyere and Parmesan for a nutty twist. Just keep in mind the melting properties for best results.

Is it necessary to boil the broccoli before adding it to the potato mixture?

Boiling or steaming the broccoli softens it and removes some bitterness, making it blend better with the creamy potatoes. Raw broccoli would be too crunchy and might not cook fully during the final baking step.

Can I prepare this dish ahead of time before baking?

Yes, you can prepare everything up to the filling stage and store the filled potato skins in the fridge for a few hours or overnight. When ready to eat, just bake them fresh to get that perfect melty cheese topping.

How do I achieve crispier potato skins?

Rubbing the potatoes with olive oil before baking is key. You can also sprinkle a little coarse salt on the skins to enhance texture and flavor. Baking them directly on a rack inside the oven (instead of a baking sheet) can promote even crispier skins.

Is this recipe suitable for vegetarians?

Yes! This Broccoli Cheddar Baked Potatoes Recipe is completely vegetarian-friendly, as it contains no meat ingredients. For a vegan version, substitute dairy butter and cheese with plant-based alternatives and use a non-dairy milk of your choice.

Final Thoughts

This Broccoli Cheddar Baked Potatoes Recipe strikes the perfect balance between comfort food and nutrition, bringing vibrant veggies and melty cheese together in a way that feels like a warm hug on a plate. Whether you’re feeding family or hosting friends, it’s sure to become a go-to recipe that resonates with everyone who tries it. So don’t hesitate—grab those potatoes, get cooking, and enjoy every cheesy, broccoli-filled bite!