Broccoli and Cheddar Twice-Baked Potatoes
Twice-baked potatoes are a comfort food classic, taking the humble potato to a whole new level with a creamy, cheesy filling. This version combines the earthy flavor of broccoli with the sharpness of cheddar cheese, creating a perfect balance of savory goodness. These twice-baked potatoes make a fantastic side dish or even a main meal, offering both rich flavors and a satisfying texture.
Ingredients
- 2 cups broccoli florets finely chopped
- 1 cup breadcrumbs for binding
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
- 2 eggs for binding
- 2 tbsp all-purpose flour for binding
- 1/2 tsp garlic powder for seasoning
- 1/2 tsp onion powder for seasoning
- to taste salt and pepper
- as needed cooking spray for greasing the baking sheet
- Preheat oven to 400°F 200°C. Steam broccoli florets until tender-crisp (3-5 minutes). Allow to cool, then finely chop.
- In a large bowl combine chopped broccoli, breadcrumbs, cheddar cheese, Parmesan cheese, eggs, and flour. Season with garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Roll small portions of the mixture into 1-inch balls. Place on a parchment-lined or greased baking sheet.
- Bake for 20-25 minutes until golden brown. For extra crispiness broil for an additional 1-2 minutes, watching closely.
- Cool slightly and serve warm with marinara or ranch dip. Enjoy!
Notes
For a flavor twist, try adding a pinch of red pepper flakes to the mixture.