Cheesy Broccoli Cheddar Potato Skins
These crispy potato skins are loaded with a delicious broccoli and cheddar filling, perfect for game day or as a cheesy appetizer.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 steaming basket
- 1 Mixing Bowl medium size
Ingredients
Potato Skins
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Broccoli Cheddar Filling
- 2 cups broccoli florets finely chopped
- 1 1/2 cups shredded cheddar cheese
- 4 tablespoons unsalted butter melted
- 1/4 cup sour cream
- 1/4 cup chopped green onions
Instructions
Preparation
- Preheat oven to 400°F. Scrub potatoes and pierce each several times with a fork. Rub with olive oil, season with salt and pepper, and bake for 45 minutes until tender.
- Allow potatoes to cool for 10 minutes until they can be handled.
- Steam broccoli florets until tender, about 5 minutes, then set aside.
- In a bowl, mix steamed broccoli, cheddar cheese, melted butter, sour cream, and green onions until well combined.
- Cut cooled potatoes in half lengthwise and scoop out most of the flesh, leaving a thin layer to support the skins.
- Fill each potato skin with the broccoli cheddar mixture, pressing it gently to pack it in.
- Bake the filled potato skins for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Serving
- Serve hot with your choice of dipping sauces like ranch or blue cheese dressing.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Notes
Pro Tips: For extra crispiness, prebake the empty skins before filling.
Ingredient Substitutions: Swap cheddar with a cheese blend or add parmesan for extra flavor.
How to Serve: Pair with dips like ranch or spicy salsa.
Storage & Freshness: Store leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Prepare skins and filling in advance, assemble and bake when needed.
Ingredient Substitutions: Swap cheddar with a cheese blend or add parmesan for extra flavor.
How to Serve: Pair with dips like ranch or spicy salsa.
Storage & Freshness: Store leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Prepare skins and filling in advance, assemble and bake when needed.