This recipe for twice baked cheesy broccoli potatoes has been a refrigerator and holiday favorite in my kitchen for years. I discovered the combination on a chilly November evening when I wanted a side that felt indulgent but could feed a small gathering without hours at the stove. The russet skins crisp while the interior becomes pillowy and rich with butter, tangy Greek yogurt, and a splash of buttermilk. Mixed with tender broccoli and sharp cheddar, the filling has a contrast of textures that keeps everyone reaching for one more half. Every time I bring these to a potluck they vanish quickly and people always ask for the method and a tip about getting the skins crisp.

What makes this version special is the balance between creamy and bright flavors. The yogurt and buttermilk add a gentle tang that cuts through the richness of the butter and cheese. The dried herbs and spices build a background savory note that is subtle but essential. I often prepare the potatoes a few hours ahead, refrigerate the filling, and bake them off before guests arrive. That technique keeps the timing manageable and delivers a straight from the oven glow on every plate.

Ingredients

• Potatoes: 4 medium russet potatoes, washed and dried. Choose firm potatoes without sprouts and roughly equal size for even baking and consistent halves.
• Olive oil: 1 teaspoon. A light brush on the skins encourages a crisp exterior during the second bake, use extra virgin for flavor if you like.
• Butter: 3 and one half tablespoons salted butter, softened. Salted butter adds depth, and softened butter incorporates smoothly into the mash for a silkier mouthfeel.
• Greek yogurt: one half cup non fat Greek yogurt. This contributes tang and creaminess while cutting some of the richness from the butter and cheese.
• Buttermilk: one quarter cup. A small splash thins the filling slightly and adds a delicate tang that helps the herbs sing.
• Seasonings: one half teaspoon salt, one half teaspoon ground black pepper, three quarters teaspoon dried chives, three quarters teaspoon garlic powder, one half teaspoon onion powder, one half teaspoon dried onion flakes, one half teaspoon dried dill weed, one half teaspoon paprika. These measurements are calibrated to support the cheese and potato without overpowering.
• Broccoli: one and one half cups cooked broccoli, chopped. Steam or roast broccoli until tender but not mushy so the florets keep a pleasant bite inside the filling.
• Cheddar: two cups shredded sharp cheddar cheese, divided. Use freshly grated cheddar for best melt and clean flavor. Reserve part for the filling and the rest for a golden top.

Instructions

Preheat and preparePreheat your oven to four hundred degrees Fahrenheit. Line a baking tray with parchment paper to prevent sticking and to make cleanup simple. Position a rack in the center of the oven for even heat circulation.Bake whole potatoesArrange the potatoes on the prepared tray and roast for sixty minutes or until a fork pierces the center easily. Time will vary slightly with potato size but look for tender flesh and a skin that begins to feel crisp. Remove from oven and allow the potatoes to cool until they are safe to handle.Scoop and oil skinsOnce cool enough to handle, halve each potato lengthwise. Using a small spoon, scoop the flesh into a bowl leaving a thin layer attached to the skins so they keep their shape. Lightly rub the exterior of each potato skin with one teaspoon olive oil and return them to the baking tray, cavity side up, to crisp while you make the filling.Make the fillingAdd three and one half tablespoons softened butter to the reserved potato flesh and mash until smooth. Stir in one half cup non fat Greek yogurt and one quarter cup buttermilk until the texture is creamy. Season with one half teaspoon salt and one half teaspoon ground black pepper. Fold in three quarters teaspoon dried chives, three quarters teaspoon garlic powder, one half teaspoon onion powder, one half teaspoon dried onion flakes, one half teaspoon dried dill weed, and one half teaspoon paprika. Incorporate one and one half cups cooked chopped broccoli and three quarters cup shredded cheddar cheese, mixing until evenly distributed. Taste and adjust salt if necessary.Fill and finishEvenly divide the filling into the prepared potato skins, mounding slightly. Top each with the remaining broccoli and scatter the remaining one and one quarter cups shredded cheddar over the tops. Return the tray to the oven and bake for twenty to twenty five minutes or until the cheese is melted, bubbling, and beginning to turn golden. Let rest briefly before transferring to plates so the filling sets slightly.

Storage Tips

Store cooled halves in an airtight container in the refrigerator for up to three days. For the best texture, reheat in a preheated oven at three hundred fifty degrees Fahrenheit until warmed through and the cheese is bubbling. Microwave reheating is faster but will soften the skins and can make the filling slightly watery so use short bursts and finish in the oven if you can. For freezing, cool completely, wrap each potato half in foil and place in a freezer safe bag for up to three months. Thaw overnight and reheat as above. Look for a pleasant aroma and a firm but tender bite to know they are still good.

Ingredient Substitutions

If you want to reduce dairy, substitute a plant based yogurt and a plant based cheddar style shreds, keeping in mind that melt and flavor will vary. Instead of russet potatoes use Yukon gold for a naturally creamier texture, though skins will be more delicate. Swap buttermilk for regular milk plus one teaspoon vinegar per quarter cup if you do not have buttermilk on hand. To introduce a smoky note, replace smoked paprika for sweet paprika and stir in a tablespoon of finely chopped scallions for freshness.

Serving Suggestions

Serve these halves alongside a green salad dressed with lemon and olive oil to cut the richness. They pair well with roasted meats or a simple turkey breast for a holiday spread. Garnish with chopped fresh chives or parsley, a small dollop of extra yogurt for brightness, or crispy shallots for crunch. For casual meals place a platter in the center with lemon wedges so guests can add a splash of acidity. These also work as a vegetarian main when served with a bowl of mixed greens and a hearty lentil salad.

Cultural Background

Twice baked preparations are a classic technique in American home cooking that emphasizes transforming humble ingredients into something celebratory. The method dates back to resourceful cooks who wanted to repurpose baked potatoes into a dressed, more refined offering. Adding sharp cheese and herbs is a common regional approach that elevates the potato into a side worthy of special meals. This particular blend of broccoli and cheddar points to comfort food traditions in the United States where cottage table cooking meets simple holiday indulgence.

Seasonal Adaptations

In spring and summer use fresh herbs like chives, parsley, or tarragon for a brighter finish. In fall and winter swap broccoli for roasted Brussels sprouts or sautéed kale with a touch of crushed red pepper for warmth. For a festive twist add a small amount of grated nutmeg to the filling or fold in roasted chestnuts for texture. Adjust cheese type by season, using aged cheddar for winter richness or a milder white cheddar for lighter months.

Meal Prep Tips

For efficient meal prep, bake the whole potatoes ahead, scoop and store the filling separately in the refrigerator, and assemble and bake on the day of serving. Use sheet pans and parchment to keep cleanup minimal. If transporting to a gathering, wrap the tray in foil and reheat on site. Portion into individual containers for lunches and reheat in an oven or toaster oven for best texture. Label containers with the date and consume within three days for peak quality.

These twice baked cheesy broccoli potatoes are one of those dishes that reward a little planning and deliver a lot of comfort on the plate. Make them your own by adjusting herbs and cheese and enjoy the warmth of sharing them with friends and family.