Cheesy Broccoli Cheddar Stuffed Potatoes

Name: Cheesy Broccoli Cheddar Stuffed Potatoes
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 large Russet potatoes; 2 cups Broccoli florets, steamed or boiled until tender-crisp; 1 cup Sharp cheddar cheese, shredded, plus extra for topping; 4 tbsp Unsalted butter, melted; 1/4 cup Milk (whole or 2%); 1/2 tsp Garlic powder; 1/4 tsp Onion powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Fresh chives, chopped (for garnish, optional)

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These hearty stuffed potatoes are the ultimate comfort food for a chilly March evening or a light vegetarian lunch. Large russet baking potatoes are roasted until tender, then their fluffy interiors are scooped out and mixed with vibrant steamed broccoli florets, plenty of sharp cheddar cheese, butter, and a touch of milk for creaminess. Re-stuffed into their crispy skins and baked until golden, they make a complete and delicious vegetarian meal.

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Cheesy Broccoli Cheddar Stuffed Potatoes

Prep Time20 min

Cook Time70 min

Servings4 servings

DifficultyEasy

Equipment

Baking sheetLarge mixing bowlPotato masher (optional)

Instructions

1
Preheat oven to 400°F (200°C). Pierce each potato several times with a fork. Bake directly on the oven rack for 50-70 minutes, or until very tender when squeezed. Let cool slightly.
2
While potatoes are baking, steam or boil the broccoli florets until tender-crisp, about 3-5 minutes. Drain well and chop into smaller pieces if desired.
3
Once potatoes are cool enough to handle, carefully slice each potato in half lengthwise. Scoop out the fluffy interior into a large bowl, leaving a thin shell of potato in the skin to maintain its shape.
4
To the scooped potato, add the steamed broccoli, 1 cup shredded cheddar cheese, melted butter, milk, garlic powder, onion powder, salt, and pepper. Mash everything together until well combined and creamy. Taste and adjust seasonings as needed.
5
Spoon the potato and broccoli mixture back into the potato skins, mounding it slightly. Sprinkle extra shredded cheddar cheese on top of each stuffed potato.
6
Return the stuffed potatoes to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the filling is heated through. Garnish with fresh chives, if using, before serving.

Nutrition

Calories550 kcal

Protein18g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I add meat to this recipe?

Yes, you can certainly add cooked, crumbled chicken or beef, or even some diced ham (if not adhering to specific dietary restrictions) to the filling for a heartier meal. Just ensure the meat is fully cooked before mixing it in.

Can I prepare these ahead of time?

You can prepare and stuff the potatoes up to 1 day in advance. Cover them tightly and refrigerate. When ready to bake, add an extra 10-15 minutes to the final baking time to ensure they are heated through.

What's the best way to reheat leftovers?

Leftover stuffed potatoes reheat well in a conventional oven at 350°F (175°C) for about 15-20 minutes, or until heated through and the cheese is bubbly. Microwaving is also an option but may result in a softer skin.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.