Pommes De Terre Cuites Deux Fois Au Brocoli Et Au Cheddar (Twice-Baked Potatoes with Broccoli and Cheddar) is a delicious and comforting dish featuring fluffy potatoes, perfectly roasted and stuffed with creamy cheddar cheese and tender broccoli. This French-inspired take on twice-baked potatoes is a great side dish or a satisfying vegetarian main course.

Why You’ll Love This Recipe

These twice-baked potatoes are a flavorful twist on a classic. The combination of melted cheddar cheese, fresh broccoli, and creamy mashed potatoes creates a rich, indulgent filling. The potatoes are baked twice for an extra crispy skin, making them the perfect balance of texture and taste. Whether served as a side or a main, this dish will quickly become a family favorite!

Pommes De Terre Cuites Deux Fois Au Brocoli Et Au Cheddar

Ingredients

4 large russet potatoes
1 tablespoon olive oil
Salt and pepper, to taste
1 cup fresh broccoli florets, steamed
1 1/2 cups shredded cheddar cheese (plus extra for topping)
1/2 cup sour cream
2 tablespoons unsalted butter
1/4 cup milk (more if needed)
1 teaspoon garlic powder
1/2 teaspoon onion powder
Fresh parsley or chives, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Bake the Potatoes: Preheat your oven to 400°F (200°C). Rub the potatoes with olive oil and season with salt and pepper. Place the potatoes directly on the oven rack and bake for 45–60 minutes, or until they are soft and the skins are crispy.
Prepare the Broccoli: While the potatoes bake, steam the broccoli until tender, about 5–7 minutes. Once cooked, chop it into small pieces.
Prepare the Potatoes for Stuffing: Once the potatoes are baked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise, then scoop out the flesh, leaving about 1/4-inch of potato on the skin to maintain its shape. Place the scooped-out potato in a large mixing bowl.
Make the Filling: Mash the scooped-out potato with butter, sour cream, milk, garlic powder, and onion powder until smooth and creamy. Stir in the steamed broccoli and 1 cup of cheddar cheese. Season with salt and pepper to taste.
Stuff the Potatoes: Spoon the creamy potato and broccoli mixture back into the potato skins, packing them in tightly. Sprinkle the remaining 1/2 cup of cheddar cheese on top of each potato.
Bake Again: Place the stuffed potatoes on a baking sheet and return them to the oven for 10–15 minutes, or until the cheese is melted and bubbly.
Serve: Remove from the oven and garnish with fresh parsley or chives before serving. Enjoy warm!

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Variations

Beef-Broccoli Cheddar Potatoes: Add crumbled cooked beef to the mashed potato filling for a smoky, savory flavor.
Vegan Version: Use dairy-free cheese, plant-based butter, and sour cream alternatives to make this dish vegan-friendly.
Spicy Broccoli Cheddar Potatoes: Add a pinch of cayenne pepper or finely chopped jalapeños to the filling for a bit of heat.
Add Garlic: For more depth of flavor, sauté garlic in butter and mix it into the potato filling.
Different Cheese: Try using gouda, mozzarella, or Monterey Jack for a different cheesy experience.

Storage/Reheating

Storage: Store leftover twice-baked potatoes in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the stuffed potatoes before the second bake. Wrap each potato tightly in plastic wrap and foil, and freeze for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for about 30–40 minutes.
Reheating: To reheat leftover potatoes, place them in a preheated oven at 350°F (175°C) for about 10–15 minutes, or until heated through.

FAQs

1. Can I use another type of potato?

Yes, while russet potatoes work best for twice-baked potatoes, you can use other potatoes like Yukon gold or red potatoes. Just make sure to adjust the cooking time as needed.

2. Can I make these potatoes ahead of time?

Yes, you can prepare the potatoes up until the second bake, cover them, and refrigerate them. When you’re ready to serve, just bake them for 15–20 minutes until the cheese is melted and bubbly.

3. Can I add other vegetables to the filling?

Absolutely! You can add sautéed mushrooms, onions, or bell peppers for extra flavor and texture.

4. Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works just fine. Make sure to thaw and drain it well before using it in the filling to avoid excess moisture.

5. How do I keep the skins crispy?

To keep the skins crispy, make sure to rub the potatoes with oil before baking, and bake them at a high temperature to ensure the skin crisps up well.

6. Can I add meat to the filling?

Yes! You can add cooked ground beef, turkey, or sausage for a meatier version of these twice-baked potatoes.

7. Can I make this recipe in advance and freeze it?

Yes, you can prepare the stuffed potatoes and freeze them before the second bake. When ready, bake from frozen, as mentioned above.

8. Can I make a smaller batch of these potatoes?

Yes, you can scale the recipe down to make just one or two potatoes. Adjust the quantities of the filling ingredients as needed.

9. Can I use a different type of cheese for the topping?

Yes, feel free to use any cheese you like! Cheddar is the classic choice, but mozzarella, gouda, or even a blend of cheeses will work beautifully.

10. How do I make the potatoes extra creamy?

To make the potatoes extra creamy, add a bit more sour cream or cream cheese to the filling, or use heavy cream instead of milk for a richer texture.

Conclusion

Pommes De Terre Cuites Deux Fois Au Brocoli Et Au Cheddar (Twice-Baked Potatoes with Broccoli and Cheddar) are a comforting, flavorful dish that brings together creamy mashed potatoes, tangy cheddar cheese, and tender broccoli. They’re the perfect side dish for any meal or can even be enjoyed as a main course. With a crispy golden skin and a creamy, cheesy filling, these twice-baked potatoes are sure to be a hit with everyone!