Ingredients
Scale
For the Baked Potatoes:
- 4 large russet potatoes
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Cheesy Broccoli Filling:
- 2 cups broccoli florets, steamed and chopped
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons unsalted butter, melted
- Salt and black pepper to taste
For Topping:
- Chopped chives or green onions (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the russet potatoes thoroughly and pat them dry. Rub each potato with olive oil and season generously with salt and black pepper.
- Place the potatoes directly on the oven rack and bake for approximately 45-60 minutes or until the skins are crisp and the insides are tender when pierced with a fork.
- While the potatoes are baking, prepare the cheesy broccoli filling. In a mixing bowl, combine the steamed and chopped broccoli with shredded cheddar cheese, sour cream, melted unsalted butter, salt, and black pepper. Mix until well combined.
- Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
- Slice the top of each potato lengthwise and fluff the insides with a fork.
- Spoon the cheesy broccoli filling into each baked potato, ensuring an even distribution.
- Optionally, sprinkle chopped chives or green onions on top for added freshness and flavor.
- Serve these Cheesy Broccoli Stuffed Baked Potatoes as a wholesome and satisfying dish, relishing the combination of fluffy potatoes with a flavorful broccoli and cheese filling.
