Save to Pinterest Cheddar Broccoli Stuffed Baked Potatoes are a cozy comfort meal that transforms simple baked potatoes into a hot and satisfying dish. Perfect for busy nights or relaxed weekends, this recipe packs in creamy cheddar, fresh broccoli, and fluffy potato for a crowd-pleasing vegetarian dinner that feels extra special with very little fuss.
I first whipped these up after a chilly soccer practice and my family practically dove into their plates. The crispy skins and melty centers make these a regular in our winter rotation.
Ingredients
- Russet potatoes: these bake up light and fluffy with crisp skins look for potatoes with unblemished skin and a firm feel
- Broccoli florets: add freshness and vibrant color use the crowns for tenderness and grab organic when available
- Sharp cheddar cheese: brings rich creamy flavor shred it fresh for the best melt and tang
- Milk: helps make the filling silky whole milk gives extra creaminess
- Butter: makes the filling luscious and helps with the bake try European butter for even better flavor
- Garlic powder: adds savory warmth and balance choose pure powder not garlic salt
- Salt and black pepper: to highlight all the ingredients use freshly cracked pepper if possible for a subtle kick
Instructions
- Bake the Potatoes:
- Wash russet potatoes and prick them with a fork all over to prevent bursting. Place directly on the oven rack and bake at four hundred degrees for about one hour until skins are crisp and the insides easily give when pressed. For extra crispy skins rub the potatoes with a little olive oil and sprinkle with salt before baking.
- Prepare the Broccoli:
- While the potatoes are baking, chop broccoli into small bite-size florets. Steam over simmering water for about four minutes just until it brightens in color but still has bite. Overcooking loses the fresh texture.
- Shred the Cheese and Prepare Filling Ingredients:
- Grate the cheddar cheese by hand for smooth melting. Measure milk and butter so they are ready to go when the potatoes come out of the oven.
- Scoop Out the Potato:
- Once baked and cool enough to handle slice each potato lengthwise and gently fluff the insides with a fork. Scoop out most of the flesh into a large bowl leaving a thin layer to support the skins. Handle gently so the skins do not tear.
- Mix the Filling:
- While the potato is still warm add butter, milk, garlic powder, salt, and pepper. Mash everything until smooth and creamy. Fold in steamed broccoli and most of the cheddar cheese so it melts into the hot mixture, reserving some cheese to top.
- Stuff and Bake Again:
- Spoon the cheesy broccoli filling evenly back into the potato shells. Mound it high for extra satisfaction. Top with remaining cheddar. Bake at three hundred seventy five degrees for fifteen minutes until golden and bubbling.
- Finishing Touches:
- For extra appeal let rest five minutes before serving so the filling sets. Scatter fresh herbs or extra black pepper to garnish if you like.
Save to Pinterest Sharp cheddar is easily my favorite part of this dish its bold flavor ties everything together and brings out the sweetness of the potatoes. My son always tries to snag the crispiest cheese edges off every potato so now I make a little extra for topping.
Storage Tips
Store leftovers tightly covered in the refrigerator for up to four days. For best results reheat in a toaster oven or regular oven at three fifty degrees until hot throughout this keeps the skins crisp. Microwaving also works in a pinch especially for workday lunches.
Ingredient Substitutions
Swap cauliflower for the broccoli for a silkier filling. Use Monterey Jack or a white cheddar if you prefer a milder flavor. Non dairy cheese and oat milk work beautifully if you need a vegan version. You can also sneak in finely chopped spinach or bell pepper for bonus veggies.
Serving Suggestions
Serve as a main dish alongside a simple green salad or cup of tomato soup. Cut each potato in half for a hearty side with grilled chicken or steak. For a deluxe brunch plate top with poached eggs or crispy bacon.
Cultural and Historical Context
Baked potatoes have long been a budget friendly staple in American households. The combo of broccoli and cheddar first rose to fame in casseroles during the nineteen seventies and has stayed popular ever since. Stuffing potatoes adds a fun interactive touch that makes weeknight dinners feel like a special occasion.
Seasonal Adaptations
Add roasted Brussels sprouts or sautéed mushrooms for a fall twist Top with chopped fresh chives or parsley for spring brightness Sub in steamed asparagus during late spring or early summer
Save to Pinterest This recipe is always a hit and couldn&t be easier to adapt to your tastes or the season. Each bite is bursting with creamy, cheesy comfort.
Common Recipe Questions
- → How can I make the potato skins extra crispy?
Brush the potato skins with olive oil and bake them unwrapped at a high temperature to achieve crispiness.
- → What cheese works well besides cheddar?
Gouda or Monterey Jack are good alternatives, offering a creamy melt and mild complementary flavors.
- → Should the broccoli be cooked before stuffing?
Lightly steam or blanch the broccoli for best results, ensuring it blends smoothly into the filling.
- → How can I add extra flavor?
Try adding garlic powder, paprika, or freshly chopped herbs like chives or parsley to elevate the taste.
- → Can I prepare these potatoes ahead of time?
Yes, assemble and refrigerate them in advance; bake just before serving to preserve texture.