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Annie Graves

Broccoli and Cheddar Stuffed Baked Potatoes

Try these Broccoli and Cheddar Stuffed Baked Potatoes! Perfectly baked potatoes stuffed with tender broccoli and melted cheddar cheese for a comforting, hearty meal.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Lunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Stuffed Potatoes
  • 4 large russet potatoes scrubbed
  • 2 tbsp olive oil
  • 1 cup fresh broccoli florets steamed
  • 1 1/2 cups shredded cheddar cheese divided
  • 1/4 cup sour cream optional, for creaminess
  • 2 tbsp unsalted butter
  • Salt and freshly ground black pepper to taste
  • Fresh chives or green onions chopped (for garnish)
Optional Add-Ins
  • 1/4 cup cooked bacon bits for added flavor
  • A pinch of red pepper flakes for heat
  • 1 tbsp Dijon mustard for tanginess
Substitutions
  • Dairy-Free: Use dairy-free cheese and butter alternatives.
  • Vegan: Use vegan cheese butter, and skip the sour cream or use a plant-based version.

Method
 

Bake the Potatoes
  1. Preheat your oven to 400°F (200°C).
  2. Rub the potatoes with olive oil and season with salt.
  3. Place the potatoes directly on the oven rack or on a baking sheet.
  4. Bake for 60-70 minutes, or until the potatoes are tender when pierced with a fork.
Prepare the Broccoli
  1. While the potatoes are baking, steam the broccoli florets for 3-4 minutes, or until tender.
  2. You can steam them on the stovetop or in the microwave.
  3. Set aside.
Scoop Out the Potatoes
  1. Once the potatoes are fully baked, remove them from the oven and let them cool for a few minutes.
  2. Cut each potato in half lengthwise.
  3. Carefully scoop out the insides of the potatoes, leaving a thin shell.
  4. Place the scooped-out potato in a bowl.
Make the Filling
  1. Mash the scooped-out potato with butter, sour cream (if using), salt, and pepper.
  2. Stir in the steamed broccoli and 1 cup of shredded cheddar cheese.
  3. Mix until everything is well combined and cheesy.
Stuff and Bake the Potatoes
  1. Spoon the broccoli and cheddar mixture back into the potato shells.
  2. Top each stuffed potato with the remaining cheddar cheese.
  3. Place the stuffed potatoes back on the baking sheet and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve
  1. Garnish the stuffed potatoes with chopped chives or green onions and serve hot.
  2. Enjoy these cheesy, comforting potatoes!

Notes

Nutritional Information (Per Stuffed Potato):

  • Calories: 350-400
  • Carbohydrates: 50g
  • Protein: 14g
  • Fat: 15g
  • Saturated Fat: 8g
  • Sodium: 500mg
  • Fiber: 6g
  • Sugar: 2g
 

Notes/Advice:

  • Additions/Subtractions:
    • For a healthier version, you can use Greek yogurt instead of sour cream and reduce the amount of cheese.
    • You can also experiment with different types of cheese—try using mozzarella, pepper jack, or even Gruyère for a more gourmet twist.
    • If you prefer softer potato skins, wrap the potatoes in foil while baking.