Twice-Baked Potatoes With Broccoli

Prep 10 min


Cook 25 min


Ready in 35 min

Hearty, delicious potatoes with a garlicky and cheesy broccoli filling make a fast and flavorful weeknight meal. Add chicken for a protein boost!


  • 2   large russet potatoes
  • 1   head broccoli, broken into florets and steamed
  • ½ cup (125 mL) sour cream or Greek yogurt
  • 2 oz. (60 g) Parmesan cheese, finely grated (1 cup/250 mL), plus more for topping
  • 1 tbsp (15 mL) Garlic Parmesan Seasoning
  • ½ cup (125 mL) sour cream or Greek yogurt
  • 2 tsp (10 mL) Garlic Parmesan Seasoning
  •  Optional Toppings: Crumbled cooked bacon and sliced green onions or chives


  1. Preheat the oven to 400°F (200°C).
  2. Pierce the potatoes all over with a fork. Microwave the potatoes for 6–8 minutes, or until tender. Remove them from the microwave and carefully slice them in half lengthwise.
  3. Scoop the flesh from the potatoes into a large mixing bowl then place the potato skins on a sheet pan.
  4. Add the broccoli to the mixing bowl along with the sour cream, cheese, and seasoning. Mash the potato mixture until well combined.
  5. Scoop the mashed potatoes back into the potato skins. Top with additional grated cheese and bake for 10–15 minutes, or until they’re hot.
  6. Mix the sauce ingredients together in a small bowl. Serve with a scoop of the sour cream sauce and additional toppings, if you’d like.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 390, Total Fat 15 g, Saturated Fat 10 g, Cholesterol 50 mg, Sodium 1500 mg, Carbohydrate 52 g, Fiber 7 g, Sugars 7 g (includes 1 g added sugar), Protein 15 g

Cook's Tips:

To quickly steam your broccoli, put it in a microwave-safe bowl with a little water. Microwave, covered, for about 5 minutes, or until very tender. Or you can use 3 cups (750 mL) of frozen, steamed broccoli.

Use a stand mixer to perfectly mix the potatoes and broccoli.

Recipe Developed for TasteBuds

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