Broccoli and Cheese Twice Baked Potatoes

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These twice baked potatoes are so cheesy, stuffed with broccoli and cheese plus some hidden cauliflower, but trust me no one will know!

Twice Baked Potatoes with Broccoli and Cheese on a sheet pan
Twice Baked Potatoes

Loaded baked potatoes are so quick and easy to make. These are a bit lighter by adding some mashed cauliflower to the potatoes! A few other baked potato recipes we love are these Loaded Philly Cheese Steak Baked Potato are the perfect main for the meat and potato lover in your life, or these Loaded Turkey Chili Baked Potatoes are great for a healthy main dish even the kids will love. And if you like baked sweet potatoes, these Sloppy Joe Baked Sweet Potatoes are a must!

Twice Baked Potatoes with Broccoli and Cheese close up.

These cheesy baked potatoes were first cooked in the microwave (you can of course bake them), then scooped out and mashed with cooked cauliflower, buttermilk and cheese. Then they went back into the shells and topped with steamed broccoli and more cheese, delicious!

If you want to sneak some vegetables into your family’s meal, this is the perfect side dish – great with chicken, steak or pork chops. I often add cauliflower to my mashed potatoes and no one really notices. My very popular baked potato soup is the perfect example.

Kid-friendly, vegetarian, gluten-free and simple to make. This took under 30 minutes to make, you can easily prepare them ahead and heat just before serving. I served them with Garlic Lover’s Roast Beef and I had one happy family!

What are the benefits of potato?

Besides being low cos, low carb and naturally gluten-free, eating potatoes also have some great health benefits. Some are:

  • Great source of nutrients and vitamins like Vitamin C, B6, Potassium, Iron, Magnesium and Zinc. These are great for bone health, heart health and regulating blood pressure.
  • Rich in antioxidants.
  • They are super high in fiber so it promotes good digestion.
  • Made of resistant starch which becomes a beneficial source of nutrients for the good bacteria in your gut. This in turn also help regulate blood sugar.
  • No fat, sodium or cholesterol
  • They’re also super filling which is great for anyone trying to lose weight!

How To Make Twice Baked Potatoes

More Baked Potato Recipes:

Twice Baked Potatoes with Broccoli and Cheese on a sheet pan
Print WW Personal Points
4.73 from 11 votes
Did you make this recipe?

Twice Baked Potatoes with broccoli and cheese

146.5 Cals 8 Protein 23 Carbs 3.5 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 8 servings
COURSE: Side Dish
CUISINE: American
These twice baked potatoes are so cheesy, stuffed with broccoli and cheese plus some hidden cauliflower, but trust me no one will know!

Ingredients

  • 18 oz 4 medium russet potatoes
  • salt and pepper, to taste
  • 1 1/2 cups chopped broccoli florets
  • 2 cups chopped cauliflower
  • 1/2 cup low fat buttermilk
  • 1 tbsp minced chives, optional
  • 1 cup 4 ounces shredded low-fat sharp cheddar cheese

Instructions

  • Pierce the potatoes several times with a fork.
  • Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)
  • Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes.
  • Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.
  • Preheat the oven to 400°F.
  • Cut the potatoes in half lengthwise.
  • Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell.
    Baked potatoes scooped out on a sheet pan
  • Place the potato shells on a baking sheet.
  • Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower.
  • Add the buttermilk and salt, mash until smooth.
  • Fold in half of the shredded cheddar (and chives if desired).
  • Spoon the potato/cauliflower mixture back into the shells.
    Baked potatoes on a sheet pan with cheese
  • Top with the cooked broccoli (I just inserted them in) and remaining cheese on top.
    Twice Baked Potatoes with Broccoli and Cheese on a sheet pan
  • Bake for 5-10 minutes, or until heated through and the cheese is melted. (you can also microwave it for a few minutes if you prefer not to use the oven)

Video

Nutrition

Serving: 1/2 loaded potato, Calories: 146.5kcal, Carbohydrates: 23g, Protein: 8g, Fat: 3.5g, Cholesterol: 1.2mg, Sodium: 152.5mg, Fiber: 2.5g, Sugar: 1.5g
WW Points Plus: 3
Keywords: baked potato skins, baked potato with broccoli and cheese, Broccoli and Cheese Twice Baked Potatoes, cheesy potato bake, twice baked potatoes

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107 comments

  1. Definitely got extra veggies in my kids!

  2. Thanks Gina for a lovely recipe.
    I made it several times now and everyone enjoys. I usually make half a recipe because we are a small family. It is nice to have twice bakes without pounds of butter etc. It is very diabetic and WW friendly.
    My husband did not taste the cauliflower.

    This time I used almond milk and it was great. Also, when it is adults only I spice it up with onion powder , garlic powder and a few red pepper flakes.

    I make the broccoli and cauliflower in my microwave steamer so no problem with excess water it.

  3. I made these, baking the potatoes in the oven, but the scooped out potato part came out really gummy, not fluffy like I expected. I’m wondering if it was because I let the potatoes cool too much. Any suggestions?

  4. The Weight Watchers link takes me to Pumpkin Pie Dip FYI in my personal points when I click the link .

  5. I definitely enjoyed eating these potatoes. For some reason my mixture was a little watery though. Also, I did not need so much brocolli or cauliflower and have a lot of the mixture leftover. I’m happy to use that mixture though for side dishes, so I will definitely make it work. I also wonder how long I can keep the leftovers for, and how to best store them. If anyone has tips for using the leftovers, that would be much appreciated. Thank you!

  6. Can I substitute almond milk for buttermilk? Thx! 

  7. I was wondering if I could get some clarification on the potatoes. I know it’s 4 potatoes, but what is 18 ounces. Each potatoe should weigh 18 ounces?
    And the cheese is 1 cup and 4 ounces or just 1 cup.

  8. Absolutely delicious. Added one tsp of dried shallots to potato cauliflower mixture.

  9. These turned out great! Took me a little longer to make but well worth it. Husband approved and we couldn’t taste the cauliflower 🙂

  10. I made these the other night. They are fabulous! Even my husband went crazy over them ~ even after I told him they were “healthy”. Definately will be doing these again soon.

  11. Are the points for half or whole potatoes?

  12. So delicious!! I really loved these twice baked potatoes. I used half and half and add added some horseradish for a bite. They are a bit more work compared to a normal valued potato, but definitely worth it😊.

  13. I am wondering if these could be frozen after baking and then just heating in the microwave?

  14. Ugh, I am a cook but am having trouble with the cheese portion, is it 1 cup AND 4 oz of cheese, or just 4 oz which would be a cup?  I know a cup is usually 8 oz, hence the confusion.  Can someone help?

  15. Delicious!

  16. Hi Gina — I am hoping to make this recipe and bring to a party. Would you recommend stuffing the skins and refrigerating overnight and just baking longer in the oven the next day? Or would you recommend keeping the mixture separate and stuff the next day? Thoughts? Thanks in advance!

  17. Does anyone know how many freestyle points these would be?