Cheddar Broccoli Stuffed Baked Potatoes (Print Version)

Baked potatoes packed with cheddar, tender broccoli, and a creamy filling for a cozy meal.

# What You'll Need:

→ Filling

01 - 4 large russet potatoes, scrubbed
02 - 1 cup fresh broccoli florets, chopped
03 - 1/2 cup sour cream
04 - 1/4 cup whole milk
05 - 1 1/2 cups sharp cheddar cheese, shredded
06 - 2 tablespoons unsalted butter
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

# Steps to Follow:

01 - Preheat oven to 400°F (205°C). Place russet potatoes directly on the oven rack and bake for 50 to 60 minutes, or until easily pierced with a fork.
02 - While potatoes bake, bring a small pot of water to a boil. Add broccoli florets and cook for 2 to 3 minutes until tender-crisp. Drain and set aside.
03 - With oven mitts, remove potatoes from oven and let cool briefly. Slice each potato lengthwise, and carefully scoop out the flesh into a large mixing bowl, leaving a thin wall to keep skins intact.
04 - Add sour cream, whole milk, butter, garlic powder, salt, and black pepper to the potato flesh. Mash together until smooth. Fold in broccoli and 1 cup of the cheddar cheese.
05 - Divide and spoon the seasoned potato mixture evenly back into the potato skins, mounding slightly.
06 - Sprinkle remaining 1/2 cup of cheddar cheese over stuffed potatoes. Return them to the oven and bake for 15 minutes, or until cheese is melted and potatoes are heated through.

# Additional Tips::

01 -
  • Uses easy-to-find ingredients from your pantry and fridge
  • Naturally vegetarian and can easily be made gluten free
  • Great for family meals, meal prep, or casual gatherings
  • Kids and adults will want seconds thanks to all that gooey cheese
02 -
  • High in fiber thanks to both potato skin and broccoli
  • Stays creamy even after reheating or freezing
  • Endlessly versatile for your favorite mix-ins from cooked chicken to diced ham
03 -
  • Rub potatoes with just a touch of oil and salt before baking for unbeatable skin
  • Always shred cheese from a block for smoother sauce it really does melt better than pre-shredded
  • Steam broccoli only until just fork tender for the best color and bite

Return