Broccoli and Cheddar Twice-Baked Potatoes – A Cheesy, Creamy, and Flavorful Delight!

Serve the twice-baked potatoes as a side dish with your favorite meat or as a main course with a simple salad.
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
To reheat, place in the oven at 350°F (175°C) for about 10-15 minutes or microwave for a quicker option.
Variations:

For a spicy kick, add some chopped jalapeños or a dash of hot sauce to the filling.
Swap out the broccoli for other vegetables like spinach, bell peppers, or zucchini.
For a richer flavor, use full-fat sour cream instead of Greek yogurt.
FAQ:

Can I use different types of cheese?
Yes! You can substitute the cheddar cheese for other cheeses like Monterey Jack, mozzarella, or even a sharp cheese like Gruyère for a more complex flavor.

Can I make these in advance?
Absolutely! You can stuff the potatoes and store them in the fridge for up to 2 days before baking the second time. When ready to serve, bake as instructed, adding a few extra minutes to the cooking time if they are cold from the fridge.

Can I freeze these twice-baked potatoes?
Yes! Once fully baked and cooled, freeze the potatoes in an airtight container for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for 30-40 minutes or until heated through.

These Broccoli and Cheddar Twice-Baked Potatoes are a comforting, cheesy treat that’s sure to be a hit with family and friends. Enjoy them as a side or a light meal – either way, they’ll be irresistible!