Cheesy Broccoli Stuffed Potatoes
Fluffy baked potatoes are stuffed with creamy cheddar mash and crisp-tender broccoli for a cozy, crowd-pleasing side or light meal.
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Servings:
Ingredients
Main Ingredients
- 2.5 lb russet potatoes about 4 medium
- 1 tbsp olive oil for rubbing the skins
- 3 tbsp unsalted butter
- 0.5 cup sour cream or use full-fat Greek yogurt
- 0.33 cup milk warm
- 2 tsp minced garlic
- 3 cup broccoli florets, chopped steam until crisp-tender
- 1.5 cup sharp cheddar cheese, shredded reserve 1/4 cup for topping
- 0.25 cup scallions, thinly sliced
- 1.25 tsp kosher salt divided
- 0.5 tsp black pepper freshly ground
- 0.25 tsp paprika optional, for color
Instructions
Preparation Steps
- Heat oven to 425°F. Scrub potatoes, pat dry, and prick all over with a fork.
- Rub potatoes with olive oil and a pinch of salt. Bake on a rack or sheet until very tender, 50–60 minutes.
- While potatoes bake, steam broccoli until crisp-tender, 4–5 minutes. Drain well and chop into small pieces.
- Cool potatoes 5–10 minutes. Halve lengthwise and scoop flesh into a bowl, leaving sturdy 1/4-inch shells.
- Mash potato with butter, sour cream, and warm milk until creamy. Season with garlic, remaining salt, and pepper.
- Fold in chopped broccoli, scallions, and 1 1/4 cups cheddar, mixing just to combine.
- Spoon filling back into potato shells. Top with remaining cheddar and sprinkle paprika.
- Return to oven and bake until hot and cheese melts, 10–12 minutes. Let rest 5 minutes before serving.
Notes
Variation: Stir in crisp crumbled bacon, swap in smoked gouda for part of the cheddar, or add a pinch of cayenne for heat. Storage: Refrigerate in an airtight container up to 3 days; reheat at 350°F until warm. For longer storage, freeze filled halves (without the final bake) up to 2 months and bake from frozen until hot.
This recipe is an original creation inspired by classic Cheesy Broccoli Stuffed Potatoes flavors. All ingredient ratios and instructions are independently developed.