Roasted Broccoli and White Cheddar Twice-Baked Potatoes

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 halves
Calories 228kcal
Author Lauren Goslin


  • 2 russet potatoes washed and dried
  • olive oil for rubbing on the potatoes
  • 2 heaping c. broccoli florets, chopped into bite-size pieces
  • 1 T. coconut oil
  • 1/4 t. garlic powder
  • 2 T. your favorite Italian dressing or see link to my Lemon Oregano Vinaigrette, which is what I use
  • 3/4 c. white cheddar cheese or your favorite variety
  • 2 scallions chopped (both light and dark green parts)
  • salt and pepper as desired


  • Preheat the oven to 400 degrees.
  • Liberally rub the outside of the clean potatoes with olive oil (this is what creates that crisp crust!) and a bit of salt for flavor.
  • Place the potatoes on a baking sheet and bake for one hour.
  • Toss the broccoli florets with the coconut oil and some salt and pepper and place on a parchment paper-lined baking sheet (separate from the potatoes).
  • During the last 20 minutes of bake time for the potatoes, put the broccoli into the oven.
  • At the end of the baking time, remove both pans and let them cool a bit.
  • Slice the potatoes down the middle, lengthwise, and remove the filling. Be sure the leave enough in the shell that it holds together.
  • Mash the potato flesh with sprinkles of salt and pepper, garlic powder, Italian dressing, and 1/2 cup cheddar cheese.
  • Stir in the roasted broccoli.
  • Lower the oven temperature to 350 degrees.
  • Fill the potato shells with the cheesy broccoli filling, distributing it evenly among the four halves.
  • Using the remaining 1/4 cup of cheese, top each potato with one tablespoon.
  • Bake for 15-20 minutes until the cheese is melted.
  • Sprinkle with the scallions and enjoy!


Nutrition facts based on using a general Italian dressing and NO olive oil for rubbing, as this is subjective. WW points (new system): 6


Serving: 1g | Calories: 228kcal | Carbohydrates: 21.5g | Protein: 8.5g | Fat: 12.8g | Saturated Fat: 7.8g | Polyunsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 156mg | Fiber: 4g | Sugar: 2.9g