Broccoli Cheddar Stuffed Baked Potatoes
Indulge in cheesy baked potatoes filled with broccoli and cheddar for a satisfying, vegetarian-friendly dinner.
Equipment
- 1 Baking Sheet
- 1 Mixing Bowl large
- 1 fork
Ingredients
Main Ingredients
- 4 large russet potatoes
- 1 cup broccoli florets chopped
- 1 cup sharp cheddar cheese grated
- 1/2 cup sour cream
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat oven to 400°F. Wash and dry the potatoes. Pierce each potato with a fork multiple times. Place directly on oven rack and bake for 45-50 minutes until tender.
- Remove potatoes from oven and cool slightly. Halve each potato lengthwise and scoop out the flesh into a bowl, leaving a thin layer inside. Mash with butter, sour cream, garlic powder, salt, and pepper.
- Stir in chopped broccoli and half of the grated cheddar cheese into the mashed potato mixture. Mix until well combined.
Serving
- Spoon the filling back into the potato skins. Top with remaining cheddar cheese.
- Place the stuffed potatoes on a baking sheet and return to the oven. Bake for 10-15 minutes until cheese is melted and bubbly.
Storage
- Allow to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For extra crispy skins, rub potatoes with olive oil before baking.
Ingredient Substitutions: Use Greek yogurt instead of sour cream for a tangier taste.
How to Serve: Garnish with chives or extra cheese before serving.
Storage & Freshness: Reheat in the oven at 350°F for 15 minutes.
Make-Ahead Tips: Prepare filling in advance and store separately. Stuff and bake when ready to serve.
Ingredient Substitutions: Use Greek yogurt instead of sour cream for a tangier taste.
How to Serve: Garnish with chives or extra cheese before serving.
Storage & Freshness: Reheat in the oven at 350°F for 15 minutes.
Make-Ahead Tips: Prepare filling in advance and store separately. Stuff and bake when ready to serve.