Cheesy Beef Broccoli Stuffed Potatoes
These cheesy beef broccoli stuffed potatoes are a comforting and hearty meal perfect for any occasion.
Equipment
- 1 Baking Sheet
- 1 Large Skillet
- 1 Mixing Bowl large
Ingredients
Potatoes
- 4 large russet potatoes
- 1 tbsp olive oil
- 1 tsp salt
Filling
- 1 lb ground beef
- 2 cups broccoli chopped
- 2 cups cheddar cheese shredded
- 4 tbsp butter
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1/2 tsp black pepper
Instructions
Preparation
- Preheat oven to 400°F. Scrub potatoes, prick with a fork, rub with olive oil and salt. Bake directly on the oven rack for 50 minutes or until tender.
- In a large skillet, cook ground beef over medium heat until browned. Add broccoli and cook for 5 minutes until crisp-tender. Season with garlic powder and black pepper.
- Slice baked potatoes open lengthwise and scoop out insides. Mix with butter, sour cream, and half of the shredded cheddar. Fold in beef and broccoli mixture.
- Refill potato skins with beef mixture, top with remaining cheese. Bake for an additional 10 minutes until cheese is melted.
Serving
- Garnish with chopped green onions or additional sour cream if desired. Serve hot.
Storage
- Allow potatoes to cool completely before storing. Keep in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For extra crispy skins, bake the potatoes directly on the oven rack.
Ingredient Substitutions: Use ground turkey instead of beef for a lighter option.
How to Serve: Top with a dollop of sour cream and freshly chopped chives.
Storage & Freshness: Best eaten the day of preparation, but can be stored for up to 3 days in the fridge.
Make-Ahead Tips: Prepare filling in advance and store separately; assemble and bake when ready to serve.
Ingredient Substitutions: Use ground turkey instead of beef for a lighter option.
How to Serve: Top with a dollop of sour cream and freshly chopped chives.
Storage & Freshness: Best eaten the day of preparation, but can be stored for up to 3 days in the fridge.
Make-Ahead Tips: Prepare filling in advance and store separately; assemble and bake when ready to serve.