Cheddar Broccoli Twice Baked Potato
If comfort food had a VIP section, these Broccoli Cheddar Twice Baked Potatoes with Bacon would be front and center, bottle service included. Crispy-skinned russet potatoes get roasted until fluffy, hollowed out like edible bowls of destiny, then filled with a creamy broccoli cheddar soup and topped with a whipped, bacon-loaded mashed potato crown. Yeah. We’re not playing around here.This recipe takes everything you love about a classic twice baked potato and levels it up with rich cheddar broccoli soup vibes. We’re talking sharp cheddar cheese melted into a velvety base of evaporated milk and chicken stock, sautéed onions and garlic for depth, and a splash of hot sauce to wake the whole thing up. It’s creamy, cheesy, smoky, and just spicy enough to keep things interesting.The base starts with big, beautiful russet potatoes baked at high heat until the skins are crispy and salted to perfection. That skin isn’t just there for structure—it’s part of the experience. When you scoop out the fluffy insides and mix them with sour cream, butter, bacon bits, chives, garlic powder, and onion powder, you’re building serious flavor from the inside out. Pipe that mixture back on top after filling the potato shell with broccoli cheddar soup and suddenly you’ve got texture, drama, and a golden-brown finish that screams “restaurant-level.”This recipe works as a hearty side dish for steak, chicken, or ribs—but let’s be honest—it absolutely holds its own as a main course. It’s the perfect cold-weather dinner, game day showstopper, or indulgent weeknight comfort meal when salad just isn’t cutting it.
Ingredients
- 4 large russet potatoes
- 1 cup cooked bacon bits
- 1/2 cup chopped chives
- 1/2 cup sour cream
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1/4 cup soft butter
- 2 cups evaporated milk
- 2 cups chicken stock
- 1 cup diced onion
- 1/4 cup all purpose flour
- 3 minced cloves of garlic
- 3 cups chopped broccoli
- 2 cups grated sharp cheddar cheese
- 1/4 cup hot sauce
- Salt and pepper to taste
Instructions
- Poke a few holes in the potatoes and coat them with olive oil and salt
- Bake the potatoes at 425 degrees F for 1 hour
- Let the potatoes slightly cool and slice the top off
- Scoop the inside potato out into a bowl and mix in the bacon, chives, sour cream, garlic, and onion powder, butter, salt and pepper. Transfer to a piping bag or ziploc bag
- Melt 2 tbsp of butter in a medium soup pan
- Add the onions and cook for about 5 minutes
- Add the garlic and salt and pepper and cook for another 3 minutes or until the garlic is fragrant
- Mix in the flour and cook until the flour is golden brown
- Slowly mix in the evaporated milk and chicken stock
- Add the broccoli and simmer for 10 minutes
- Mix in the cheese a handful at a time adding more once the cheese is melted
- Mix in the hot sauce and season to taste with salt and pepper
- Add a ladle to the hollowed out potatoes and fill almost to the top
- Pipe the mashed potato mixture on top
- Bake in a 450 degree oven for about 10 minutes or until the top is golden brown
Tried this recipe?Let us know how it was!
