Broccoli-Cheddar Twice-Baked Potatoes with Buttery Crumbs

Make it

Instructions

1. 01

   Bake the potatoes until fluffy

   Set a rack in the center of the oven and heat it to 425°F (220°C). Line a large rimmed baking sheet with parchment. Scrub 4 russet potato under running water, dry thoroughly, and prick each several times with a fork. Rub with 2 tsp olive oil and sprinkle with 1/2 tsp kosher salt. Set them on one side of the sheet and bake for 45 minutes; leave them in the oven for the broccoli-roasting stage that follows. | Why: Dry, pierced skins crisp up while the centers turn light and fluffy.

2. 02

   Roast the broccoli alongside

   After the first 45 minutes, wash and thoroughly dry 2 cup broccoli florets, cutting any large pieces into small, roughly 1/2-inch florets. Toss with 2 tsp olive oil and 1/4 tsp kosher salt. Spread on the free side of the hot baking sheet, using oven mitts. Roast everything for 15–20 minutes more, until the broccoli has browned edges and the potatoes yield easily when squeezed with an oven mitt. Transfer the broccoli to a bowl and leave the potatoes on the sheet. | Why: Roasting brings out the broccoli’s sweetness without adding moisture to the filling.

3. 03

   Toast the buttery crumbs

   While the broccoli roasts, set a small skillet over medium heat. Melt 1 tbsp unsalted butter, add 1/3 cup panko breadcrumbs, and stir for 3–4 minutes, until golden and crisp. Tip the crumbs into a small bowl so they stop browning. | Why: Toasting separately keeps the topping crunchy after the filling goes back in the oven.

4. 04

   Scoop and season the filling

   Let the baked potatoes stand for 5 minutes, until cool enough to handle with a towel, and keep the oven at 425°F (220°C). Cut each lengthwise and scoop the flesh into a bowl, leaving a roughly 1/4-inch shell; return the eight shells to the lined sheet. Mash the flesh with 1/3 cup whole milk, 1/3 cup sour cream, 2 tsp Dijon mustard, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper until creamy but still slightly textured. Fold in the roasted broccoli. Taste and adjust the seasoning if needed. | Why: A sturdy shell holds the filling, while dairy and mustard add creaminess and brightness.

5. 05

   Fill, melt the cheddar, and serve

   Spoon the filling evenly into the eight shells. Shred 1 cup sharp cheddar cheese if not already shredded, then scatter it evenly over the filled halves. Bake at 425°F (220°C) for 8–10 minutes, until the filling is hot and the cheese is fully melted and bubbling. Meanwhile, rinse, dry, and finely chop 2 tbsp fresh chives. Rest the potatoes for 2 minutes, then sprinkle with the toasted crumbs and chives. Serve two halves per person while hot. | Why: A short final bake warms the filling without drying it; the last-minute topping stays crisp and fresh.