If you’re looking to cozy up with a warm, comforting dish that’s both hearty and packed with flavor, you’re going to adore these Broccoli and Cheese Stuffed Baked Potatoes. Imagine perfectly baked russet potatoes, tender and fluffy on the inside, loaded with a creamy blend of fresh broccoli, sharp cheddar cheese, and a touch of garlic and butter. This combination not only satisfies those comfort food cravings but also sneaks in some greens in the most delicious way possible. Whether for a weeknight dinner or a weekend treat, this dish feels like a big cozy hug in every bite.

Broccoli and Cheese Stuffed Baked Potatoes Recipe - Recipe Image

Ingredients You’ll Need

To make these Broccoli and Cheese Stuffed Baked Potatoes, you’re working with simple, everyday ingredients that really shine when combined. Each one plays a crucial role, from the starchy russet potato acting as the perfect base, to the tender broccoli that adds a fresh pop of color and health, and of course, the cheese that melts into rich, gooey goodness.

4 large russet potatoes: The ideal potato for baking, with a fluffy interior perfect for mashing and stuffing.

2 cups fresh broccoli florets: Adds crunch and vibrant green color; frozen works too if fresh isn’t available.
1 cup shredded cheddar cheese: Melts beautifully and delivers that classic sharp, cheesy flavor.

1/2 cup sour cream: Adds creaminess and a subtle tang for depth in the filling.
1/4 cup milk: Keeps the mixture smooth and luscious without weighing it down.

3 tablespoons unsalted butter: Brings richness and a silky texture to the filling.
1 teaspoon garlic powder: Infuses a gentle savory note to elevate the overall taste.
Salt and pepper to taste: Essential for seasoning and balancing the flavors perfectly.

2 tablespoons chopped chives (optional): For a fresh, oniony garnish that adds brightness.
1/4 cup bacon bits (optional): A smoky, crispy addition that brings extra indulgence.

How to Make Broccoli and Cheese Stuffed Baked Potatoes

Step 1: Prepare the Potatoes

Start by preheating your oven to 400°F (200°C). Give your potatoes a good scrub and pat them dry so their skins crisp up nicely. Poke a few holes in each potato with a fork to let steam escape while they bake. Placing them directly on the oven rack or a baking sheet, bake for about 50 to 60 minutes. You’ll know they’re ready when a fork slides easily into the center, signaling a fluffy inside that’s begging to be stuffed.

Step 2: Prepare the Broccoli

While your potatoes are getting wonderfully tender, steam your broccoli florets for 5 to 7 minutes until they’re just tender but still bright green. This step ensures the broccoli retains a lovely texture and color in the final dish. After steaming, set the broccoli aside to cool just enough so you can handle it comfortably in the next step.

Step 3: Make the Filling

Once the potatoes have cooled enough to handle, slice a careful slit along the top of each potato. Scoop out the fluffy insides, leaving enough potato shell to hold the filling. Toss the potato flesh into a large bowl along with your steamed broccoli, shredded cheddar cheese, sour cream, milk, butter, and garlic powder. Season with salt and pepper, then mash everything together until it’s smooth, creamy, and well blended. This mixture is the heart of your Broccoli and Cheese Stuffed Baked Potatoes.

Step 4: Stuff and Bake

Spoon the cheesy broccoli filling back into the potato shells, mounding it generously. Place the stuffed potatoes on a baking sheet and sprinkle more cheese on top for an irresistible golden crust. Pop them back into the oven for another 15 to 20 minutes until the cheese bubbles and browns just right. When you take them out, the warm, cheesy aroma will be impossible to resist.

Step 5: Garnish and Serve

Finish your masterpiece by sprinkling chopped chives and crispy bacon bits on top if you’re feeling a little extra indulgent. These garnishes add a pop of color and an extra layer of flavor that makes this dish feel even more special. Serve your Broccoli and Cheese Stuffed Baked Potatoes hot and watch them disappear fast!

How to Serve Broccoli and Cheese Stuffed Baked Potatoes

Garnishes

To elevate your presentation and add bursts of flavor, fresh chopped chives bring a subtle oniony freshness, while crispy bacon bits add a smoky crunch. A dollop of sour cream on top can also add creaminess and richness. These simple embellishments make the dish feel restaurant-worthy but in a cozy, homemade way.

Side Dishes

This hearty dish pairs beautifully with crisp green salads, such as a fresh arugula or mixed greens salad with a tangy vinaigrette. Roasted vegetables or sautéed mushrooms also complement the creamy stuffed potatoes nicely, adding a variety of textures and flavors to your plate.

Creative Ways to Present

Try serving the filling scooped into ramekins for an elegant twist, or turn the stuffed potatoes into mini bites by using baby potatoes instead. You can also spice it up by adding different cheeses — think pepper jack or mozzarella — or stir in some cooked chicken or bacon for a protein boost. The possibilities with Broccoli and Cheese Stuffed Baked Potatoes are delightfully endless!

Make Ahead and Storage

Storing Leftovers

Leftover stuffed potatoes store wonderfully in an airtight container in the fridge for up to 3 days. Just keep in mind that the potatoes will absorb some of the moisture from the filling, so they might be a bit denser the next day but still delicious.

Freezing

If you want to freeze your Broccoli and Cheese Stuffed Baked Potatoes, wrap them tightly in foil or plastic wrap and place them in a freezer-safe bag or container. They will keep well for up to 2 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.

Reheating

Reheat your stuffed potatoes in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through. This method helps keep the potato shells crisp and the fillings creamy. Avoid microwaving if you want to maintain the best texture — although it works in a pinch!

FAQs

Can I use frozen broccoli for this recipe?

Absolutely! Frozen broccoli works well, just be sure to thaw and drain it before mixing it into the filling so it doesn’t make the potatoes soggy.

What cheese works best for Broccoli and Cheese Stuffed Baked Potatoes?

Cheddar is classic for its sharp flavor and melting quality, but you can also experiment with blends like Monterey Jack, mozzarella, or even gouda for a different twist.

Can I prepare this dish in advance?

Yes! You can prepare the filling and stuff the potatoes a day ahead, then bake them just before serving to save time on busy days.

Are there vegetarian options for the bacon bits garnish?

Definitely. You can use vegetarian bacon bits or skip the bacon altogether and add extra chives or a sprinkle of smoked paprika for a smoky flavor.

How do I make the potatoes extra crispy?

To get crispier skins, rub the potatoes with a little oil and salt before baking and bake directly on the oven rack. After stuffing, bake uncovered to allow the cheese topping to become golden and bubbling.

Final Thoughts

These Broccoli and Cheese Stuffed Baked Potatoes are pure comfort and joy, effortlessly combining creamy, cheesy richness with a nutritious touch of broccoli. They’re simple enough for weeknight dinners yet special enough to impress guests. I promise, once you try this recipe, it will become one of your favorite go-to meals for cozy nights in. So grab those potatoes and start baking—your taste buds are in for a treat!

Broccoli and Cheese Stuffed Baked Potatoes Recipe

★★★★★

4.9 from 10 reviews

Author: Lila
Total Time: 1 hour 30 minutes
Yield: 4 servings 1x

Diet: Vegetarian

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Description

This Broccoli and Cheese Stuffed Baked Potatoes recipe features fluffy baked russet potatoes filled with a creamy mixture of steamed broccoli, melted cheddar cheese, sour cream, and aromatic seasonings. It’s a comforting and nutritious dish perfect for a hearty side or vegetarian main course.

Instructions

Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly to remove any dirt, then pat dry. Pierce each potato several times with a fork to allow steam to escape. Place them directly on the oven rack or on a baking sheet and bake for 50-60 minutes until tender when pierced with a fork.
Prepare the Broccoli: While the potatoes bake, steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes until tender. Remove from heat and set aside.
Make the Filling: Remove the baked potatoes from the oven and let cool slightly. Cut a lengthwise slit on the top of each potato and carefully scoop out the flesh, leaving a thin shell intact. Place the scooped potato flesh in a large bowl. Add the steamed broccoli, shredded cheddar cheese, sour cream, milk, butter, garlic powder, salt, and pepper. Mash everything together until creamy and well combined. Taste and adjust seasoning as needed.

Stuff and Bake: Spoon the broccoli and cheese mixture back into the potato shells, mounding slightly. Place the stuffed potatoes on a baking sheet, sprinkle additional cheese on top, and return them to the oven. Bake for another 15-20 minutes until the cheese is melted and bubbly. Remove from the oven and let cool slightly.
Garnish and Serve: Garnish with chopped chives and bacon bits if desired for extra flavor and presentation. Serve immediately while hot and enjoy your delicious broccoli and cheese stuffed baked potatoes!

Notes

You can use frozen broccoli if fresh is unavailable; just thaw and drain excess moisture before mixing.

For a vegetarian version, omit the bacon bits or substitute with crispy fried onions.
Try using a blend of cheeses like mozzarella or Monterey Jack for a different flavor profile.
To speed up baking, you can microwave the potatoes for 5-7 minutes before finishing in the oven.

If you prefer a lighter version, use low-fat sour cream and milk.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes

Category: Main Dish / Side Dish
Method: Baking, Steaming
Cuisine: American

Nutrition

Serving Size: 1 stuffed baked potato
Calories: 400
Sugar: 3g

Sodium: 350mg
Fat: 15g
Saturated Fat: 9g

Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 55g

Fiber: 7g
Protein: 12g
Cholesterol: 40mg

Keywords: baked potatoes, broccoli stuffed potatoes, cheese stuffed potatoes, comfort food, vegetarian baking