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Broccoli Cheddar Twice Baked Potatoes with Bacon

Broccoli Cheddar Twice Baked Potatoes with Bacon

We are huge twice-baked potato lovers in my family and I make them often. I tried switching it up recently by making them stuffed with steamed broccoli, extra sharp cheddar, and bacon crumbles. My family was divided on this recipe – my daughter and I thought they were really tasty while my husband and son thought they would be better without the broccoli. Silly boys!!! I had a leftover one today and it was a delicious lunch. I’ll be making these broccoli cheddar twice-baked potatoes with bacon when it’s just me and my daughter home for dinner.

Broccoli Cheddar Twice Baked Potatoes with Bacon

How to Make Broccoli Cheddar Twice Baked Potatoes with Bacon

Preheat the oven to 375 degrees.

Wash the potatoes then poke a few holes with a fork or knife.  Place into the oven and bake for 60 minutes, or until fork-tender and cooked through. Remove from the oven and let them cool but don’t turn off the oven.

While the potatoes are baking, cook the bacon pieces in a skillet over medium heat until cooked through and crisp, about 5-7 minutes. Remove from the skillet and place the crumbles on a paper towel lined plate to soak up the grease. Set aside.

While the potatoes are baking, steam the broccoli for 7 minutes then drain and rinse with ice water to stop the cooking process and to preserve the bright green color. Set aside to cool. Chop into smaller bits.

When potatoes are done cooking, allow to cool for about 10 minutes. Slice potatoes in half lengthwise and gently scoop out the flesh into a mixing bowl and mash well with a hand masher until well smashed; set the empty potatoes halves on a baking sheet. Brush a bit of olive oil on the outside of the potato skin if desired.

Add 3/4 cup of the cheese, sour cream, bacon crumbles, butter, sea salt, and freshly cracked pepper, to taste. Mix thoroughly. Add the broccoli pieces and stir until well combined. Divide the potato mixture evenly between all 8 of the potato skin halves or discard 1-2 of the halves and make 6 or 7 heaping potato halves. Sprinkle the tops of each potato equally with the remaining cheese.

Broccoli Cheddar Twice Baked Potatoes with Bacon

Place into the oven and bake for 20-25 minutes. Serve immediately. Enjoy.

Broccoli Cheddar Twice Baked Potatoes with Bacon

Broccoli Cheddar Twice Baked Potatoes with Bacon

Broccoli Cheddar Twice Baked Potatoes with Bacon

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Course: Sides
Cuisine: American
Servings: 6
Author: Pam

Ingredients

  • 4 Idaho russet potatoes
  • 4 slices of bacon, cut into pieces
  • 1 cup broccoli florets
  • Olive oil, to taste, if desired (brush the outside of the empty potato skins, if desired)
  • 1 1/2 cups extra sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 4 tbsp butter, softened
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Preheat the oven to 375 degrees.
  • Wash the potatoes then poke a few holes with a fork or knife. Place into the oven and bake for 60 minutes, or until fork-tender and cooked through. Remove from the oven and let them cool but don’t turn off the oven.
  • While the potatoes are baking, cook the bacon pieces in a skillet over medium heat until cooked through and crisp, about 5-7 minutes. 
  • Remove from the skillet and place the crumbles on a paper towel lined plate to soak up the grease. Set aside.
  • While the potatoes are baking, steam the broccoli for 7 minutes then drain and rinse with ice water to stop the cooking process and to preserve the bright green color. Set aside to cool. Chop into smaller bits. 
  • When potatoes are done cooking, allow to cool for about 10 minutes. Slice potatoes in half lengthwise and gently scoop out the flesh into a mixing bowl and mash well with a hand masher until well smashed. Allow to cool. 
  • Set the empty potatoes halves on a baking sheet. Brush a bit of olive oil on the outside of the potato skin if desired
  • Add 3/4 cup of the cheese, sour cream, bacon crumbles, butter, sea salt, and freshly cracked pepper, to taste, to the cooled mashed potato mixture. Mix thoroughly. 
  • Add the broccoli pieces and stir until well combined. 
  • Divide the potato mixture evenly between all 8 of the potato skin halves or discard 1-2 of the halves and make 6 or 7 heaping potato halves.
  •  Sprinkle the tops of each potato equally with the remaining cheese.
  • Place into the oven and bake for 20-25 minutes. 
  • Serve immediately. Enjoy.
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8 Comments

  1. Nah – make the boys eat their broccoli. These look wonderful; they’re my kind of potatoes.

  2. 5 stars
    I’ve made them several times in both my son and I love them!

    1. Mindy,

      I’m so glad you and your son love them. Thanks for taking the time to let me know.

      -Pam

  3. 5 stars
    Best ingredients, broccoli with cheddar!!

    Thanks for inspiring me to cook this recipe, I love this recipe. Thank you for sharing this delicious recipe 🙂