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Broccoli Cheddar Stuffed Potatoes

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Fluffy baked potatoes stuffed with a creamy mixture of broccoli and cheddar cheese, creating a comforting and satisfying side dish or light main course.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 1/2 cups broccoli florets, chopped
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 2 tbsp unsalted butter
  • 1/2 tsp garlic powder
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean, prick with a fork, and bake for 50–60 minutes until tender.
  2. While potatoes bake, steam or blanch broccoli florets until tender, about 4–5 minutes. Drain well.
  3. Once potatoes are done, carefully slice them in half lengthwise and scoop out most of the flesh into a large bowl, leaving a thin shell.
  4. Mash the potato flesh with butter, sour cream, milk, garlic powder, salt, and pepper until smooth.
  5. Stir in broccoli and 3/4 cup cheddar cheese until evenly combined.
  6. Spoon the filling back into the potato shells and sprinkle the tops with remaining cheddar cheese.
  7. Return potatoes to the oven for 10 minutes, or until cheese is melted and bubbly.
  8. Serve hot.

Notes

  • For extra flavor, add crumbled cooked bacon to the filling.
  • Use a mix of cheeses for a deeper flavor profile.
  • Can be made ahead and reheated before serving.

Nutrition

Keywords: broccoli cheddar stuffed potatoes, twice baked potatoes, vegetarian stuffed potatoes

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