Introduction

Cheesy Broccoli Stuffed Potatoes are a comforting and delicious way to enjoy a classic baked potato with a twist. Filled with creamy cheddar cheese and tender broccoli, this dish makes a perfect side or light meal that’s easy to prepare and sure to satisfy.

The image shows three baked potato skins on a white plate, each stuffed with a creamy mashed potato filling, topped with small, bright green broccoli florets, melted orange cheddar cheese that drapes over the filling, and small pieces of green onion scattered on top and around the plate. The potato skins have a rough, browned texture with a crispy look, and the filling appears smooth and creamy with a slight golden tint from the cheese. The background features a white marbled texture, adding a clean and bright contrast to the warm colors of the potatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet potatoes
2 cups broccoli florets (fresh or frozen)
1 cup shredded cheddar cheese (plus extra for topping)
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter (melted)
1 teaspoon garlic powder
Salt and pepper (to taste)
Chopped green onions (for garnish, optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and prick them several times with a fork to allow steam to escape. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
Step 2: While the potatoes bake, cook the broccoli. If using fresh, steam or boil the florets for 5-7 minutes until tender. If using frozen, microwave according to package instructions until heated through. Chop the cooked broccoli into small pieces.
Step 3: In a mixing bowl, combine the chopped broccoli, shredded cheddar cheese, sour cream, milk, melted butter, garlic powder, salt, and pepper. Stir until well mixed and creamy.
Step 4: Once the potatoes are baked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and carefully scoop out some of the flesh, leaving enough to keep the potato shape intact.
Step 5: Spoon the cheesy broccoli mixture into each potato half, packing it in generously. Sprinkle extra shredded cheddar cheese on top of each stuffed potato.
Step 6: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Step 7: Remove from the oven and let cool for a few minutes. Garnish with chopped green onions if desired, then serve warm.

Tips & Variations

For a creamier filling, add a little cream cheese along with the sour cream.
Try mixing in cooked bacon bits for added flavor and texture.
Use Monterey Jack or mozzarella cheese if you prefer a milder, stretchier cheese.
To make it vegetarian, simply omit any meat additions and use vegetable broth if steaming broccoli.
For easier peeling and scooping, let the potatoes rest for about 10 minutes after baking.

Storage

Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through and the cheese is bubbly again. Microwaving is quicker but may result in a softer skin.

How to Serve

Three stuffed baked potatoes sit on a white plate on a white marbled surface, each potato skin brown and slightly rough in texture. Each potato is cut open and filled with a creamy, white mashed potato layer mixed with small green broccoli florets, topped with a melted bright orange cheddar cheese layer that slightly drapes over the edges. Small pieces of chopped green onions are scattered over the top and around the plate, adding a fresh green touch. The image is close up, showcasing the texture details of the potatoes, broccoli, and cheese. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the broccoli filling in advance?

Yes, you can prepare the broccoli cheese mixture ahead of time and refrigerate it for up to 24 hours before stuffing the potatoes.

What type of potatoes work best for this recipe?

Russet potatoes are ideal because their starchy texture becomes fluffy when baked, making them perfect for scooping and mixing with the filling.