Description
Make these Broccoli Cheddar Stuffed Baked Potatoes for a warm, comforting side or a satisfying main dish. They are easy to prepare and taste like you spent hours in the kitchen.
Ingredients
Scale
- 4 large baking potatoes
- 1 tablespoon olive oil
- 1 cup chopped fresh broccoli florets
- 1/2 cup shredded sharp cheddar cheese, plus more for topping
- 1/4 cup milk or half-and-half
- 2 tablespoons butter
- 1/4 cup sour cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork.
- Rub the potatoes lightly with olive oil and sprinkle with salt. Bake directly on the oven rack for 50 to 60 minutes, or until tender when squeezed.
- While potatoes bake, steam or boil the broccoli florets until tender-crisp. Drain well.
- Carefully slice the baked potatoes in half lengthwise. Scoop the flesh into a bowl, leaving a small border inside the skin.
- Add butter, milk, sour cream, salt, and pepper to the potato flesh. Mash until smooth.
- Stir in the cooked broccoli and 1/2 cup of cheddar cheese. Mix gently.
- Spoon the mixture back into the potato skins. Mound the filling slightly.
- Top each stuffed potato with extra shredded cheddar cheese.
- Return the stuffed potatoes to the oven and bake for another 10 to 15 minutes, until the cheese is melted and bubbly.
Notes
- For a crispier skin, you can bake the potatoes directly on a baking sheet instead of the rack.
- You can substitute sour cream with plain Greek yogurt for a lighter filling.
- Make sure the broccoli is fully drained to avoid a watery filling.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Side Dish/Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 450
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 50mg