Cheesy Broccoli Stuffed Potatoes Recipe

The aroma of roasted potatoes fills the air as you slice into a perfectly baked skin, revealing a creamy, cheesy filling oozing out like a warm hug. Broccoli and cheese stuffed potatoes are not just a dish; they’re an experience that tantalizes your taste buds while warming your soul. Picture this: golden crispy skins giving way to a luscious blend of fresh broccoli and melted cheese that dances on your palate.

This mouthwatering delight holds a special place in my heart (and stomach). I remember hosting my first dinner party—nervous sweat beads glistening on my forehead—as I served these beauties. The smiles on my friends’ faces were priceless when they took their first bites!

I vividly recall one Thanksgiving when I introduced these stuffed potatoes to my family—they were an instant hit! Everyone kept asking for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Russet Potatoes: Choose firm potatoes with minimal blemishes for the best texture and flavor.
• Fresh Broccoli: Use bright green florets; they add crunch and nutrition to the creamy filling.
• Shredded Cheddar Cheese: Opt for sharp cheddar for a robust flavor that pairs perfectly with the other ingredients.
• Sour Cream: Adds creaminess to the filling; feel free to substitute Greek yogurt for a lighter option.
• Salt and Pepper: Essential seasonings that enhance all the flavors in this delightful dish.
• Olive Oil: A drizzle before baking ensures crispy potato skins; you can also use melted butter for extra richness.
• Garlic Powder: A sprinkle of garlic powder adds depth of flavor without overpowering the other ingredients.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Bake Your Potatoes: Preheat your oven to 400°F (200°C) and scrub the russet potatoes clean. Prick each potato with a fork to allow steam to escape. Bake them directly on the oven rack for about 45-60 minutes until tender.

Prepare Your Broccoli Filling: While the potatoes bake, steam chopped broccoli florets in boiling water until bright green and tender—about 3-4 minutes should do it. Drain well and set aside.

Create Your Cheesy Mixture: In a bowl, mix steamed broccoli with shredded cheddar cheese, sour cream, salt, pepper, and garlic powder. Stir until everything is well combined and creamy.

Stuff Your Potatoes: Once baked potatoes are cool enough to handle, carefully cut them in half lengthwise. Scoop out some flesh using a spoon (save it for later). Mix it into your cheesy broccoli mixture before stuffing it back into each potato half.

Bake Again Until Golden Brown: Place the stuffed potatoes back onto a baking sheet and drizzle lightly with olive oil. Return them to the oven and bake at 400°F (200°C) for an additional 15-20 minutes until heated through and golden brown.

Enjoy every bite of your deliciously comforting broccoli and cheese stuffed potatoes! The combination of creamy filling nestled inside crispy potato skins is sure to bring everyone back for more!

Perfecting the Cooking Process

Start by baking your potatoes until they’re fork-tender. While they bake, sauté broccoli until bright green. Mix with cheese, scoop into potatoes, and bake again for perfect melty goodness.

Add Your Touch

Consider adding cooked bacon or diced ham for extra protein. You could also swap cheddar for pepper jack to spice things up. The possibilities are endless!

Storing & Reheating

Store leftover stuffed potatoes in an airtight container in the fridge for up to three days. Reheat them in the oven at 350°F until warmed through for best texture.

Cooking these Broccoli and Cheese Stuffed Potatoes always brings back memories of family gatherings, where everyone fights over who gets the last one.

FAQ

Can I use frozen broccoli for stuffed potatoes?

Yes, but thaw and drain it well to avoid excess moisture.

What cheese works best in this recipe?

Cheddar is classic, but mozzarella or gouda can add unique flavors.

How do I avoid soggy potatoes?

Ensure you bake them long enough initially and avoid overloading with filling.

Print

Broccoli and Cheese Stuffed Potatoes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 1 hour 30 minutes
• Yield: Serves 4 (1 stuffed potato half per serving) 1x

Print Recipe

Pin Recipe

Description

Broccoli and Cheese Stuffed Potatoes are a creamy, cheesy delight that brings comfort to any meal. This easy recipe is perfect for busy weeknights or family gatherings!

---

Ingredients

Scale 1x2x3x

• 4 large Russet potatoes
• 2 cups fresh broccoli florets
• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon garlic powder

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F (200°C). Scrub the potatoes, prick with a fork, and bake directly on the oven rack for 45-60 minutes until tender.
2. Steam broccoli florets in boiling water for 3-4 minutes until bright green. Drain and set aside.
3. In a bowl, combine steamed broccoli, cheddar cheese, sour cream, salt, pepper, and garlic powder until creamy.
4. Once baked potatoes are cool enough to handle, cut them in half lengthwise and scoop out some flesh into the cheesy mixture. Stuff this back into each potato half.
5. Drizzle stuffed potatoes lightly with olive oil and bake again for 15-20 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Category: Comfort Food
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed potato half (150g)
• Calories: 250
• Sugar: 2g
• Sodium: 380mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 20mg