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!


  • 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


  • 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)



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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  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?

  18. What a yummy recipe! Quick question how did you get the points value at 3? I plugged in the values you provided into the WW calculator and it came up to 4 Sp…did I calculate wrong?

    Thank you.

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  19. Made these tonight. saving up for a food processor so i omitted the cauliflower and they still came out great. looking forward to trying them again in future with the cauliflower added.

  20. Pingback: Broccoli and Cheese Twice Baked Potatoes – Team Stronger Together

  21. This was delicious! Two tips and a question. Things you might not realize until the third potato – squeeze the potato slightly while scooping to make it easier.  Also, it helps to kinda trace an outline of what you’re scooping with the spoon than to just dig in.  Also, was there something I could do to make it easier to cut straight through the potato?  Had a bit of skin just refusing to cut, so I wanted to know if it was something other than my knife.

  22. Do you think you could freeze these afterwards?? I think we will have leftovers and I want to plan to use them next week too if I can…..

    • Just made these and want to know the same!

      • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

        The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  23. I just checked my WeightWatcher Calculator, and put in the exact amounts of Calories, fat, sugars, protein….and the count comes to 5 SmartPoints. (one of the reasons I am sure is because with the new plan cheese is a lot higher than it was with PointPlus. So 1/2 Loaded Skin is 5 SmartPoints

  24. My husband made these for the 1st time tonight — we use Daiya brand vegan shreds vs. dairy cheese — they are defnitely a hit with us & we will be making them for friends as well.

  25. these were delicious – my husband won't eat cauliflower so I didn't tell him that I put it in these – just served them and he thought they were very good – he has come to a point where he doesn't ask and I won't tell him what I am adding or not – but I must say he has enjoyed every meal I have made from your sight

  26. Is there a print button that lets one print this out without having to do numerous cut-and-pastes, or print out multiple pages? If so, where the heck is it? I like a lot of these recipes but I get tired of dealing with them.

  27. Made this for dinner and It was so good I almost felt guilty eating it!! I kept thinking how in the hell is this only 4 points! anyway! great recipe! 🙂

  28. never addressed the issue with the points being off. When you put the nutritional info into the points calculator these come out at 4 points per serving.

  29. Fantastic!

    I made these a few days ago – without the broccoli on top, for my husband and son. Everyone raved about it, my son ate so many that we did not have the leftovers that I had planned for dinner the next day!

  30. So doing the math, you need to purchase 4.5 oz potatoes? I am in trouble because I purchased 4 very medium sized russets and when I got home to my scale (while making them) weighed them at 8 oz each! They aren't even big. Guess I will be cutting my halves in half : (

    • When you buy them buy the bag they are small but when you purchase them single they tend to be larger.

      • I bought 2 russet potatoes and they are about 13-14oz each. Will this recipe still work or do I need to increase the other ingredients? 

  31. These are great.
    Observation – don't use cheap shredded cheese. I think all the waxes added to it prevents it from melting.
    I was reheating one today I unexpectedly found in the freezer. I'm not great at pre-planning, so my initial attempt to reheat it in the toaster oven didn't initially work (duh it's frozen). The shell separated from the mash. I ended up combining it all and defrosting it in the microwave. On a whim I mixed in one of those garlic & herb wedge cheeses ( I think laughing cow?) before the final zap in the microwave. It was also tasty.

  32. Made these this weekend and they were amazing – I am eating a leftover half now for lunch! The cauliflower gives such an amazing, buttery flavor! We love roasted broccoli, so I sprayed mine with a little cooking spray before baking and it got wonderfully crispy. Another winner!

  33. Allison – I was shocked that I snuck the cauliflower into these without my brother noticing. He is ultra picky and did not realize that what he was eating was not strictly potato. Hope this helps!

  34. We just made these for dinner tonight – and they were FANTASTIC! We added some roasted garlic (because we are serious garlic lovers here) and my family was very pleased with the results!

  35. Can you taste the cauliflower in these? I want to make them, but my husband HATES cooked cauliflower.

  36. These were SO good. I honestly felt like I was a twice baked potato, and felt mildly guilty about it until I realized there was no need to!

  37. Made these tonight along with leftover minestrone soup (your recipe) need I say outstanding

  38. Made these tonight along with leftover minestrone soup (your recipe) need I say outstanding

  39. hey Evelyn! I never have buttermilk in my house. When I need some, esp for Irish Soda Bread, I use about a tbsp, or so of white, or apple sider vinegar to a cup of milk. Doesn't matter what type of milk percent wise, as I have done it w 1%, OR2% Just what you have on hand. Let it set while gathering up other ingredients for your recipe. When you check it, it should be something like the consistency of loose yogurt. Hope this helps! Suzan

  40. thesewere delish! thanks for a great recipe.

  41. Made them last nite with oven fried chicken! they were delicious!
    made a few without the broccoli for my Dad and he had no clue there was califlower in the potatoes!

  42. I made these yesterday and my family loved them. My niece ate 3 of them! I will definitely be making these again.

  43. Perfect dish indeed, for kids too, make them eat as many vegetables in a pleasant way:) Great idea!

  44. Another winner! ONe thing I love about your recipes is how versatile they are. Lots of times I don't have all the ingredients so I will substitute and they still turn out delicious. I didn't have buttermilk or cheddar cheese on hand today so I used a wedge of laughing cow light swiss, a tbsp of sour cream and a splash of milk. I had some parmesan so I used that on top and it was outstanding. I am defintely trying it again with the recipe as written. We also had it as our main course with a tossed green salad. Thanks again!

  45. Celery root would be awesome here as a sub for the mashed cauliflower as well!!!…Try it!..It adds a bit of a "kick" to this already crazy-delish recipe!

  46. Broccoli and cheese is a great combo and I like the sound of using it in twice baked potatoes!

  47. Can I use frozen cauliflower and if so does it need to be prepared differently? I can't wait to try this!

  48. OMGGGG Such a fabulous idea I'm kinda jelouse I didn't think of this haha!

    Totally sharing this with my clients:)

  49. This is a wonderful idea and I never thought of mashing cauliflower with potatoes! Must try that one day!

  50. I made these last night and they are AMAZING!!! I am eating one for lunch right now because I made the entire recipe and I was home alone last night! LOL! Thank you SO MUCH for this recipe! I will totally be making them again!

  51. I agree with the rest of the crowd: broccoli is the best, these look delicious, I will be making them this weekend, way to sneak some extra veg into a dish, you are gifted!

  52. Made these last night for the family. Loved them! So easy to make too. Can't wait to make more of your recipes. Thanks Gina! Sweet Smiles, Pam

  53. Gina, thank you for this website (and all the hard work that goes into it)! This has been my first-and often last- stop when making my grocery lists for the past several months. Your recipes have made me a better cook, given me delicious meals, helped me lose weight, and helped my husband eat more veggies! We have enjoyed every recipe we've tried and we always tell everyone about this site. It's really changed the way we eat! Thank you, again! I'm looking forward to your cookbook!!

  54. Can you use milk in place of Buttermilk? Would you add white wine vinegar to sour the milk beforehand?

    • Well this is a bit late but use a few drops of lemon juice with the milk, I found this trick from a google search of substitutions when I didn't want to buy a whole thing of buttermilk for a recipe which only needed a few tablespoons.

  55. I would never have thought to actually put broccoli on it but it looks good! 🙂

  56. Yum! Thank you for this great idea. :0)

  57. What a great recipe! I love loaded potatoes and the cauliflower is a great addition!

  58. Well love that this dish is vegetarian since I have been needing more meatless monday ideas but am curious when it comes to the veggies how much water and salt due you recommend adding for when you are cooking them…

  59. This delicious, greet.

  60. Yummy! I love a baked potato loaded with all sorts of goodness especially veggies!

  61. anything made with broccoli I must try! Broccoli is delicious! thanks for this recipe!

  62. I've seen these all over Pinterest! Love the broccoli and cauliflower!

  63. I made these for dinner this evening, however, I used a sweet potato !!! Was super and very filling !

  64. These look so amazing!!!

  65. I know what we're having with our chicken tonight!!! Thanks so much!

  66. Gina!! these looks so good! I love anything with potatoes, broccoli and cheese! 🙂 great recipe!

  67. I have been having issues with your nutrition information and the points + lately, if I input the info a serving is coming up as 4 points plus… is something off?

    • Different brands can give you different results, but I just double checked this a few different ways and I still get 3 points plus. Email me and I can show you what I did and see why yours is different. Be sure your vegetables are input as raw, they weight changes if cooked.

    • I have the same issue. When I put the nutritional values you have into my calculator it says it is 4 pts plus

  68. Gina – these sound so yummy!

  69. I googled to see if anyone had a good twice baked potato recipe (WW friendly!) just today and yours popped up. I can't believe my luck! You're the best. I'll be making these over the weekend. Thanks!

  70. I don't have a potato setting on my micro-wave. So what would setting would you recommend. I

  71. I have never been a huge fan of potatoes until recently when I was introduced to the perfect baked sweet potato. These look absolutely delicious and I might just have to try out this recipe. xx. McKenna Lou

  72. Amazing! My husband was just telling me last night that he was craving cheese and broccoli stuffed potatoes, and I was shutting him down as I had NO IDEA how to make them healthfully. I will definitely be surprising him with these later this week.

    Who would have guessed that SkinnTtaste could not only positively effect your waistline, but also your marriage? 🙂

  73. So it's 3 points for half of one – one skin with potatoes and broccoli cut in half? 6 points for the whole thing?

  74. I never thought of using cauliflower in a potato to make it healthier. Good idea.

  75. What a great side dish idea yumm. Trying this recipe ASAP.

  76. Ugh, this looks so yummy.

    One note: Don't "mash" your potatoes with a hand blender (or a food processor). The speed of the blade tears the starch molecules, causing the torn starches to mix with the liquid in the potatoes. The potatoes become gluey and pasty in consistency, rather than creamy. You're better off ricing or actually mashing your potatoes.

    • I just bought a ricer just for that, but I agree, I rather mash myself.

    • Thanks for that information T-dogg…. I tried to mash my potatoes with an immersion blender once and it tasted like paste! Now I know why!

    • I have used a Kitchenaid stand mixer or hand mixer for years and it works just fine. You get a lovely smooth consistency with a bit of cream and butter. We call them "whipped" potatoes and I far prefer them to the lumpy hand mashed variety.

  77. Love this idea! I use mashed cauliflower instead of mashed potatoes all the time, but hadn't thought of using it in this way, thanks!