Our “Cheesy” Broccoli Twice Baked Potatoes are a delicious, dairy-free side that stays Whole30 and Paleo friendly while delivering all the comfort of traditional twice-baked potatoes.
The Best “Cheesy” Broccoli Twice Baked Potatoes
These twice-baked potatoes are our go-to side for special dinners—think grilled steak, roasted asparagus and a hearty twice-baked potato. I’ve made classic versions for years, but adapted this recipe to fit a Whole30/Paleo approach without sacrificing flavor. The result is creamy, savory and slightly “cheesy” thanks to nutritional yeast—perfect for holiday meals or weeknight dinners.
Looking for More Potato Recipes?
If you love these, try our Creamy Whole30 Mashed Potatoes for another dairy-free favorite.
How To Make “Cheesy” Broccoli Twice Baked Potatoes
Start by fully baking the potatoes. While they bake, toss broccoli with olive oil and a pinch of salt and roast until tender. Scoop the potato flesh into a bowl, whip it with ghee (or a vegan substitute), almond or coconut milk and nutritional yeast. Fold in the roasted broccoli, refill the potato skins and finish under the broiler until golden.
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Other Recipes You Might Like
- Crispy Smashed Potatoes
- Slow Cooker Baked Potatoes
- Baked Potatoes on the Grill
- Smoked Mashed Potatoes
“Cheesy” Broccoli Twice Baked Potatoes Recipe
Ingredients
- 3 large russet potatoes
- 2-3 cups broccoli, cut into small pieces
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt, divided
- 2-3 tablespoons ghee, or vegan butter/coconut oil
- 1/4 – 1/3 cup unsweetened almond milk, or coconut milk
- 2 tablespoons nutritional yeast
Instructions
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Bake Potatoes: Preheat oven to 375°F and bake whole potatoes for about 1 hour, until tender.
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Roast Broccoli: Toss broccoli with olive oil and 1/2 teaspoon salt. After removing the potatoes, increase oven temperature to 415°F and roast broccoli for 10–15 minutes until lightly browned and tender.
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Prepare Potato Mixture: Cut potatoes in half lengthwise and scoop out the flesh, leaving about 1/2 inch of potato around the skins so they hold their shape. Place the scooped potato in a bowl and add 2–3 tablespoons ghee, 1/2 teaspoon salt, 1/4–1/3 cup almond (or coconut) milk and 2 tablespoons nutritional yeast. Whip with a hand mixer until smooth and creamy.
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Adjust Flavor: Taste the whipped potatoes and add more salt, nutritional yeast, or milk for creaminess as needed.
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Fill and Broil: Fold the roasted broccoli into the potato mixture, fill the potato skins, and place under the broiler for about 5 minutes or until the tops are golden brown.
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Serve: Sprinkle extra nutritional yeast if desired and serve warm. Enjoy!
Notes
- Almond Milk – Almond milk keeps these light; swap coconut milk for a richer, creamier texture.
- Storage – Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or a warm oven.