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.

Ingredients

Scale

Potatoes

4 large russet potatoes

Broccoli and Cheese Filling

2 cups fresh broccoli florets (or frozen, if fresh is unavailable)
1 cup shredded cheddar cheese (or your preferred cheese blend)
1/2 cup sour cream
1/4 cup milk (whole or 2%)
3 tablespoons unsalted butter
1 teaspoon garlic powder
Salt and pepper to taste

Optional Garnishes

2 tablespoons chopped chives
1/4 cup bacon bits

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