This Broccoli Cheddar Twice Baked Potatoes version has been a weekday favorite since I first combined fluffy russet potato flesh with bright steamed broccoli and sharp reduced-fat cheddar. I discovered this mix on a busy weeknight when I wanted something feel-good but lighter than a classic twice-baked. The filling is creamy without being heavy thanks to fat-free sour cream and a light butter spread, yet it still hits that decadent, cheesy texture we crave. It’s one of those dishes that smells like home: warm potatoes, nutty cheddar, and a hint of butter.

The contrast of textures is what makes these so memorable. The potato shells bake crisp at the edges and hold a soft, pillowy interior once scooped and mixed. Then the broccoli gives a burst of freshness and a pleasing bite that balances the richness. I love serving these when friends come over for a casual dinner because they look special on the plate but come together with little fuss. Kids seem to love the cheesy tops, and adults appreciate the lighter ingredient choices that still taste indulgent.

Ingredients

• Russet potatoes: Use two 8-ounce potatoes (about 1 pound total). Choose potatoes that are firm with a dry skin and no soft spots; russets give the classic fluffy interior. If you prefer a smoother mash, slightly larger russets work too.
• Broccoli florets: 3/4 cup fresh florets. Look for bright green, tightly closed buds. Frozen florets will work if thawed and well-drained, but fresh microwaved florets give the best texture.
• Fat-free sour cream: 2 tablespoons. Adds tang and creaminess without the calories of full-fat sour cream; brands like Daisy or Breakstone’s are common and reliable.
• Light butter spread: 1 tablespoon. I prefer Land O’Lakes Light Butter Spread with canola oil for flavor and spreadability; it melts smoothly into the mash.
• Salt and black pepper: 1/4 teaspoon salt and 1/8 teaspoon pepper. Adjust to taste; potatoes benefit from slightly higher salt so the flavor doesn’t feel flat.
• Reduced-fat sharp cheddar: 2 ounces 50% reduced-fat sharp cheddar, shredded. Cabot 50% reduced sharp works well — reserve a small amount to sprinkle on top for a golden finish.

Instructions

Prep and bake the potatoes: Preheat the oven to 400 degrees F. Position one rack in the middle and one lower in the oven. Line a baking sheet with foil to catch drips. Scrub two 8-ounce russet potatoes and dry them, then pierce each 6–8 times with a fork to allow steam to escape. Place the foil-lined sheet on the lower rack and the potatoes directly on the middle rack above it; this keeps the potatoes elevated while catching any juices below. Bake for about 60 minutes, until a paring knife slides into the center with little resistance. Allow to cool about 10 minutes before handling. Cook the broccoli: While the potatoes are in the oven, place 3/4 cup fresh broccoli florets in a microwave-safe bowl and cover with a damp paper towel. Microwave on high for 2 minutes, then check tenderness; florets should be bright green and fork-tender but not mushy. If using frozen broccoli, microwave 2–3 minutes and drain thoroughly. Scoop and mash: When potatoes are cool enough to handle, slice each lengthwise and scoop the flesh into a mixing bowl, leaving a 1/4-inch border so shells keep their shape. Arrange the shells on the reserved lined baking sheet. Add 1 tablespoon light butter spread, 2 tablespoons fat-free sour cream, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the potato flesh. Mash with a potato masher or fork until mostly smooth. Combine filling: Stir most of the shredded 2 ounces reduced-fat sharp cheddar into the mashed potato mixture, reserving about 1 tablespoon for topping. Fold in the cooked broccoli florets, breaking any large pieces into bite-sized bits. Taste and adjust seasoning; the filling should be creamy and well-salted to let the cheddar shine. Stuff and bake: Spoon the filling evenly into each potato shell, mounding slightly. Sprinkle the reserved cheddar over the tops. Bake at 400 degrees F for about 10 minutes until cheese is melted and tops are beginning to turn golden. For extra color, switch to the broiler for 1–2 minutes while watching closely. Serve warm.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then refrigerate in airtight containers. For best texture, store the filled potato halves on a sheet pan uncovered in the fridge for 30 minutes before transferring to a container so steam doesn’t make the tops soggy. Reheat in a preheated 350 degrees F oven for 15–20 minutes or until heated through. To freeze, place assembled potatoes on a tray to flash-freeze for 1 hour, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350 degrees F for 30–40 minutes, covered for most of the time to prevent overbrowning.

Ingredient Substitutions

If you don’t have fresh broccoli, use 3/4 cup frozen florets that have been thawed and drained well — squeeze out excess moisture before adding. For a creamier filling, swap the fat-free sour cream for 2 tablespoons plain Greek yogurt. If you prefer a richer flavor, use full-fat sour cream and real butter instead of the light spread; the texture becomes silkier and the calorie count rises. For a different flavor profile, swap sharp cheddar for Gruyère or smoked cheddar in equal amounts. To make dairy-free, use a plant-based sour cream and dairy-free cheddar shreds, but note the flavor will be slightly different.

Serving Suggestions

Serve these halves as a hearty side with grilled chicken, pan-seared salmon, or a simple green salad. For a vegetarian main, pair with a bowl of tomato soup and roasted Brussels sprouts. Garnish with a sprinkle of chopped chives or a light drizzle of olive oil for visual appeal. For a cozy weeknight, add a side of steamed green beans and a crisp apple and fennel slaw to balance the warm, cheesy potatoes.

Cultural Background

The idea of twice-baked potatoes has roots in British and American home cooking where the humble baked potato is elevated by mashing the interior and rebaking in the skin. Adding cheese and vegetables like broccoli became popular as families sought to stretch ingredients while creating satisfying, balanced plates. The cheddar-and-broccoli combination recalls classic pairings found in casseroles and soups, repurposed into a convenient, individually portioned dish.

Seasonal Adaptations

In winter, boost heartiness by stirring in roasted garlic and a tablespoon of caramelized onions to the filling. In spring, add chopped asparagus tips or fresh herbs like dill and parsley for brightness. For autumn gatherings, mix in small cubes of roasted butternut squash and swap in a smoked cheddar for depth. These small seasonal tweaks keep the core technique while making the dish feel fresh year-round.

Meal Prep Tips

To streamline weeknight dinners, bake several potatoes on Sunday and store the shells and scooped filling separately in the fridge. Reheat and assemble only when ready to serve, finishing under the broiler for that fresh-baked appearance. Use portioned containers to pack individual servings for lunches; reheat in a microwave-safe dish for convenience, then pop under a hot broiler for 1–2 minutes to refresh the cheese topping.

These lighter twice-baked halves are simple, adaptable, and always welcome at the table. Whether you make them as a quick dinner or a party side, they bring warmth and familiar flavors with low effort — a real weeknight hero that plays well with many menus.