Twice baked potatoes are appropriately named because they are simply potatoes that are baked, then seasoned and baked again. Classic twice baked potatoes have sour cream, milk, cheese, and chives (or scallions). In this version, I added all of the classic ingredients and broccoli. In addition to bumping up the veggies, the broccoli gives the dish some welcome color as well as flavor.
How to Make Twice Baked Potatoes
Gather all the ingredients
Bake the potatoes
Scoop out the filling and mash with sour cream, milk (or broth), butter, garlic, salt and pepper until smooth
Fold in broccoli, cheddar and scallions (or chives)
Bake again in halved potato skins or a baking dish OR freeze for later in Souper Cubes
A Note on Potatoes & Salt
Since you are adding milk, cream, butter, and cheese, it’s best to use a starchy potato that can absorb all of the ingredients. I find Russet potatoes are the best starchy potato for mashed potatoes and twice-baked potatoes. Waxy potatoes, such as Yukon Golds and Red Potatoes are best for potato salads when you want the dressing to stay on the outside of the potato rather than get absorbed.
As for salt, potatoes need a lot but I kept it reasonable at ½ teaspoon. If you like your food saltier, increase the salt to ¾ teaspoon.
We’re big fans of this base Twice Baked Potato recipe but it’s also a great jumping off point for variations. Here are some of my favorites.
Add Some Herbs
The chives or scallions add some green color and a little oniony flavor but I also like adding herbs depending on the season. In the fall, sage, rosemary, and thyme are favorites while in the spring, I’m a huge fan of dill with potatoes. If using fresh herbs, I used 2 tablespoons, if using dried, I keep it to 1 teaspoon.
Make it a Complete Meal
You can always serve these Twice Baked Potatoes as a side but if you have some leftover cooked meat, stir it in with the broccoli and cheddar. Shredded cooked chicken and turkey are favorites but ground beef is also delicious.
Swap Your Cheese
Since I live in Vermont, Cabot Sharp Cheddar Cheese is a staple in my fridge but I’ve also used flavored Cheddar, such as Pepper Jack, Garlic Herb and Horseradish Cheddar to make these potatoes. Parmesan, gruyere, and fontina cheese are also delicious; however, you want a stronger-flavored cheese to punch through the potatoes, so I don’t recommend mozzarella or swiss.
Make Ahead Tips
To stock your freezer with Twice Baked Potatoes, fill each well three-quarters of the way with the mashed potatoes. Then sprinkle some cheddar and scallions (or chives) on top. Once the wells are filled, cover the Souper Cubes, label them, and place in the freezer. You can leave the Twice Baked Potatoes in the trays or pop out and place in freezer-safe bags.
Freezing and Reheating Tips
I like using a combination of the 1-cup and 2-cup Souper Cubes molds to assemble and freeze these Twice Baked Potatoes. Typically, the 1-cup portion is enough for an individual side and the 2-cup portion is enough for a double serving. The 2-cup portion can also be transferred directly into the Souper Cubes stoneware and baked from frozen.
Cooking from Frozen
To bake a portion of Twice Baked Potatoes from frozen, preheat the oven to 400F. Place a 2 cup frozen Twice Baked Potato block in the Souper Cubes stoneware. Cover with aluminum foil and bake for 45 minutes. Uncover and continue baking until bubbling on the edges and lightly browned on top, 10 to 15 minutes more. (An instant-read thermometer inserted into the center of the potatoes should register 165F.)
You can also reheat in the microwave. Place a portion of the Twice Baked Potatoes in a microwave-safe bowl. Cover with a glass microwave lid and cook on High for 4 minutes. Stir and continue microwaving in 30 second intervals until hot.
Cooking from Thawed
If you remember to transfer the Twice Baked Potatoes from the freezer to the fridge overnight, you can reheat them in the microwave or oven fairly quickly. Either microwave for 2 minutes or bake uncovered in a baking dish in a 400F oven until bubbling on the edges and lightly browned on top, 25 to 30 minutes.