Introduction
Looking for a comforting, nutritious meal that’s sure to please both kids and adults? These Broccoli and Cheese Stuffed Potatoes are exactly what you need. I’ve combined crispy-skinned baked potatoes with a creamy, cheesy broccoli filling to create a dish that’s both satisfying and wholesome. It’s the perfect way to transform simple ingredients into a memorable meal that works great as either a main course or a hearty side dish.
Ingredients
-
• 4 large russet potatoes, scrubbed clean
• 2 cups fresh broccoli florets, chopped
• 1½ cups sharp cheddar cheese, shredded
• ½ cup sour cream
• ¼ cup milk
• 2 tablespoons butter
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup green onions, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C). Prick the potatoes several times with a fork and rub them with olive oil and a pinch of salt.
- Place the potatoes directly on the middle oven rack and bake for 45-60 minutes, or until they’re easily pierced with a fork.
- While the potatoes are baking, steam the broccoli florets until tender-crisp, about 4-5 minutes. Set aside.
- Once the potatoes are done, let them cool for 10 minutes until they’re safe to handle.
- Cut each potato in half lengthwise and carefully scoop out the inside, leaving about ¼ inch of potato flesh attached to the skin.
- In a large bowl, mash the scooped potato with butter, sour cream, and milk until smooth.
- Stir in the steamed broccoli, 1 cup of cheese, garlic, salt, and pepper until well combined.
- 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 bubbly.
- Garnish with green onions if desired and serve hot.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 75-80 minutes
Total Time: 90-95 minutes
Servings: 4-8 (depending on if served as a main dish or side)
Recipe Notes
• Make sure to choose potatoes of similar size for even cooking.
• Don’t overwrap the potatoes in foil during initial baking – this will steam rather than bake them, resulting in softer skins.
• The potato skins can be made crispier by brushing them with olive oil before the final bake.
• These stuffed potatoes can be assembled up to 24 hours in advance and refrigerated before the final baking step.
• For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cheese.
• To save time, you can microwave the potatoes for the initial cooking, though the skins won’t be as crispy.
• Leftover stuffed potatoes can be reheated in a 350°F oven for about 15-20 minutes.
Broccoli and Cheese Stuffed Potatoes
Ingredients
- 4 large russet potatoes scrubbed clean
- 2 cups fresh broccoli florets chopped
- 1½ cups sharp cheddar cheese shredded
- ½ cup sour cream
- ¼ cup milk
- 2 tablespoons butter
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup green onions chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C). Prick the potatoes several times with a fork and rub them with olive oil and a pinch of salt.
- Place the potatoes directly on the middle oven rack and bake for 45-60 minutes, or until they're easily pierced with a fork.
- While the potatoes are baking, steam the broccoli florets until tender-crisp, about 4-5 minutes. Set aside.
- Once the potatoes are done, let them cool for 10 minutes until they're safe to handle.
- Cut each potato in half lengthwise and carefully scoop out the inside, leaving about ¼ inch of potato flesh attached to the skin.
- In a large bowl, mash the scooped potato with butter, sour cream, and milk until smooth.
- Stir in the steamed broccoli, 1 cup of cheese, garlic, salt, and pepper until well combined.
- 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 bubbly.
- Garnish with green onions if desired and serve hot.