This twice-baked potato recipe hollows russet potatoes and fills them with creamy cheddar broccoli soup, then tops with a savory mashed potato mixture, bacon bits, and fresh chives for a comforting main dish.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Pierce potatoes with a fork, place on a baking sheet, coat with oil, and bake until tender (e.g., at 400°F for about 1 hour).
Once baked and cooled enough to handle, slice the potatoes in half lengthwise.
Carefully scoop out the potato flesh, leaving about a 1/4-inch border to create potato skins. Place the scooped potato into a large mixing bowl.
To the bowl with the potato flesh, add bacon bits, onion powder, garlic powder, sour cream, chopped chives, softened butter, salt, and pepper.
Mash and mix all ingredients until well combined.
Transfer the mashed potato mixture to a piping bag and set aside.
To make the soup, melt butter in a saucepan over medium heat. Add the diced onion and sauté until softened.
Add the minced garlic and cook for another minute until fragrant.
Whisk in the all-purpose flour to create a roux and cook for 1-2 minutes.
Slowly whisk in the evaporated milk and chicken stock until the mixture is smooth.
Add the broccoli florets, bring to a simmer, and cook until the broccoli is tender.
Reduce the heat to low and stir in the shredded cheddar cheese until it's fully melted and the soup is creamy.
Stir in hot sauce for extra spice, if desired.
Ladle the finished cheddar broccoli soup into the hollowed-out potato skins.
Pipe the mashed potato mixture on top of the soup-filled potatoes.
Bake or broil the stuffed potatoes until the mashed potato topping is golden brown and heated through.
Store cooled stuffed potatoes in an airtight container for up to 3 days; reheat gently in a 350°F oven for 15–20 minutes until warmed through.
Yes. Bake and hollow the potatoes, then store the skins and filling separately in airtight containers for up to 2 days. Reheat the soup gently before serving and top with the mashed potato mixture fresh.
Large russet potatoes are ideal because they have thicker skins that hold their structure when hollowed and baked twice.
Yes, prepare the soup up to 2 days in advance and refrigerate. Warm it gently on the stovetop before filling the potato skins.
Bake only until the interior is tender enough to scoop; avoid over-baking on the second round. A 375°F oven and 15–20 minute second bake usually works well.
Yes. Use thawed and drained frozen broccoli; reduce the cooking time slightly since it is pre-cooked.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
