Broccoli Cheese Twice Baked Potatoes Recipe

Twice baked potatoes are always a steakhouse favorite, and when loaded with broccoli and cheese they are next level! Simple to make, they are perfectly light and fluffy in the middle and crispy on the outside. And let’s be honest, when cheese is involved, you really can’t go wrong! Be sure to try my Twice Baked Sweet Potatoes and Loaded Potato Skins too!

How to make Broccoli and Cheese Twice Baked Potatoes

You can jump to the recipe card for full ingredients & instructions!

Can you make them ahead of time?

Yes! These are a great make ahead option! Bake the potatoes, scoop the insides out and fill the skins, then, place in the fridge for up to 3 to 4 days and keep covered. You can then simply pop them into the oven to heat through and melt the cheese when you are ready to serve.

Can you freeze them?

These broccoli cheese twice baked potatoes are great for the freezer. Scoop and stuff them, then freeze solid on a baking sheet before transferring to a container or freezer bag. They will keep well for up to 3 months. You can bake them right from frozen at 350F, covered with foil for 45 minutes, then uncovered for 15 minutes.

What do you serve them with?

These cheesy twice baked potatoes are great to serve as an accompaniment to all of your favorite mains. Try them with:

Rosemary Garlic Steak Honey Garlic Salmon Whole Roast Chicken Shrimp and Asparagus

These broccoli cheese twice baked potatoes are one delicious side dish that’s sure to impress. Simple to make and super yummy, I know you are going to love them!