Certainly! Here’s a recipe for Broccoli and Cheddar Twice-Baked Potatoes:


  • 4 large baking potatoes
  • 1 cup broccoli florets, steamed
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 4 tablespoons unsalted butter
  • 1/4 cup milk
  • Salt and pepper to taste
  • Chopped green onions (optional, for garnish)


  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. Bake Potatoes:
    • Wash the potatoes and prick them with a fork. Place them directly on the oven rack and bake for about 1 hour or until tender.
  3. Prepare Filling:
    • While the potatoes are baking, steam the broccoli until it’s just tender. Chop it into small pieces.
    • Once the potatoes are done, allow them to cool slightly. Cut the top third of each potato lengthwise and scoop out the insides, leaving a thin shell.
  4. Make the Filling:
    • In a mixing bowl, mash the potato insides with butter, sour cream, milk, salt, and pepper until smooth.
    • Fold in the steamed broccoli and half of the shredded cheddar cheese.
  5. Twice-Bake:
    • Stuff the potato shells with the broccoli and cheese mixture.
    • Sprinkle the remaining cheddar cheese on top of each potato.
  6. Bake Again:
    • Place the stuffed potatoes on a baking sheet and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
  7. Garnish and Serve:
    • Remove from the oven and let them cool slightly before serving.
    • Garnish with chopped green onions if desired.

Nutrition Facts: (Note: Nutrition facts may vary based on specific ingredients and portion sizes)

  • Serving Size: 1 potato
  • Calories: approximately 350
  • Total Fat: 15g
    • Saturated Fat: 9g
    • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 200mg
  • Total Carbohydrates: 45g
    • Dietary Fiber: 5g
    • Sugars: 3g
  • Protein: 10g

These nutrition facts are estimated and can vary based on the specific brands and quantities of ingredients used. Adjustments can be made based on dietary preferences or restrictions.