Amp up your baked potato game with these Broccoli Cheddar Stuffed Potatoes! They’re cheesy, delicious, and super simple to make. A little bit of broccoli, sharp cheddar, and a few other pantry staples make for an easy but satisfying side dish that easily doubles as a main course.
Making Broccoli Cheddar Potatoes
The most tedious part to making these twice baked potatoes is cooking the potato itself. You want the potato to be soft and tender, but not overcooked so the inside remains fluffy and mailable.
There are a few options to cooking baked potatoes. I’ve tried each of these methods personally (from these blogs specifically) and they’ve turned out great!
Stuffing Twice Baked Potatoes
Once the potatoes are fully cooked and have slightly cooled, split them down the middle. I chose to use 3 potatoes, and sliced them in half but you could restuff them ‘jacket style’ which basically means they’re just restuffed to look whole again! Next, scoop out the stuffing of the potato, leaving the skin intact.
In a large bowl, combine the potato interior, steamed (but cooled) broccoli, fresh grated sharp cheddar cheese, sour cream, butter, salt, pepper & garlic powder. Mix until fully combined.
TIP: Grate your own cheese! It melts so much better than pre-shredded due to less additives.
See that? Beautifully twice baked potatoes. I also like to add some extra cheddar cheese on top to finish them off! You really can never have enough cheese.
Once the potatoes are stuffed and topped with cheese, the next step is to bake them. Place them back on a foil lined baking tray and bake for about 15 minutes at 375 degrees, or until warm throughout.
If you love broccoli cheddar recipes, we suggest our broccoli cheddar pinwheels, broccoli casserole, cheese rice with broccoli, and our broccoli mac & cheese!
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Broccoli Cheddar Potatoes
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Ingredients
- 2 fully baked russet potatoes (cut in half lengthwise)
- 1/5 cups steamed broccoli (chopped)
- 2 tbsp chopped chives
- 1 cup shredded cheddar cheese (reserve 1/4 cup for topping)
- 2 tbsp melted butter
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/2 tsp fresh cracked pepper
- 1/2 tsp garlic powder
Instructions
-
Preheat oven to 400 degrees fahrenheit. Pierce potatoes and place on foil lined baking sheet. Bake until fork tender, about 40-60 minutes.
-
Allow potato to cool enough for handling. Cut potatoes in half lengthwise. Scoop out inner potato 'meat', leaving potato skin intact. Transfer to large bowl.
-
Combine remaining ingredients with potato 'meat'. Stir until fully combined.
-
Scoop potato/broccoli/cheese mixture back into potato skins. Top with reserved cheese. Bake for about 15-20 minutes, or until warm throughout.
-
Allow to cool for 5 minutes before serving. Enjoy!
Nutrition
The post Broccoli Cheddar Stuffed Potatoes appeared first on Laughing Spatula.
