Looking for a comforting, crowd-pleasing dinner that combines creamy potatoes, fresh broccoli, and melty cheese? These Broccoli and Cheddar Stuffed Potatoes are exactly what you need. I’ve perfected this recipe to create the perfect balance of flavors and textures, making it an ideal choice for both weeknight dinners and special occasions.
Ingredients
- 4 large russet potatoes
- 2 cups fresh broccoli florets, chopped into small pieces
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1/4 cup milk
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, finely chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry.
- Pierce each potato several times with a fork and rub with a little olive oil. Place directly on the middle oven rack.
- Bake for 45-60 minutes, or until you can easily pierce them with a fork.
- While the potatoes are baking, steam the broccoli florets until tender-crisp, about 4-5 minutes.
- Once the potatoes are done, let them cool for 10 minutes. Cut them in half lengthwise.
- Carefully scoop out the potato flesh, leaving about 1/4 inch around the skins to maintain structure.
- In a large bowl, mash the potato flesh with butter, sour cream, and milk until smooth.
- Fold in 1 1/2 cups of cheese, steamed broccoli, garlic, salt, and pepper.
- Spoon the mixture back into the potato skins and top with remaining cheese.
- Return to the oven for 15-20 minutes, until the cheese is melted and golden.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 30 minutes
Servings: 8 potato halves (4-8 servings)
Recipe Notes
- Choose potatoes of similar size to ensure even cooking times.
- For extra-crispy skins, brush the potato skins with olive oil before the final bake.
- Make ahead tip: You can bake the potatoes and prepare the filling up to 24 hours in advance. Store in the refrigerator and complete the final baking step when ready to serve.
- For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cheese.
- Don’t overwork the potato mixture when mashing – this can make it gluey.
- If the tops brown too quickly during the final bake, cover loosely with foil.
These Broccoli and Cheddar Stuffed Potatoes reheat beautifully, making them perfect for meal prep or leftovers. Simply microwave for 2-3 minutes or reheat in a 350°F oven until warmed through. The combination of creamy potatoes, tender broccoli, and melted cheese creates a satisfying meal that even picky eaters will love.
Broccoli and Cheddar Stuffed Potatoes
Ingredients
- 4 large russet potatoes
- 2 cups fresh broccoli florets chopped into small pieces
- 2 cups sharp cheddar cheese shredded
- 1/2 cup sour cream
- 1/4 cup milk
- 3 tablespoons butter
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions finely chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry.
- Pierce each potato several times with a fork and rub with a little olive oil. Place directly on the middle oven rack.
- Bake for 45-60 minutes, or until you can easily pierce them with a fork.
- While the potatoes are baking, steam the broccoli florets until tender-crisp, about 4-5 minutes.
- Once the potatoes are done, let them cool for 10 minutes. Cut them in half lengthwise.
- Carefully scoop out the potato flesh, leaving about 1/4 inch around the skins to maintain structure.
- In a large bowl, mash the potato flesh with butter, sour cream, and milk until smooth.
- Fold in 1 1/2 cups of cheese, steamed broccoli, garlic, salt, and pepper.
- Spoon the mixture back into the potato skins and top with remaining cheese.
- Return to the oven for 15-20 minutes, until the cheese is melted and golden.
