There’s something about the aroma of roasted potatoes mingling with melted cheese that makes my heart sing. Each bite of these broccoli and cheese stuffed potatoes transports me back to family dinners where laughter filled the air, and everyone fought over the last scoop. The creamy cheese blends beautifully with tender broccoli, creating an irresistible flavor explosion that even your pickiest eaters will adore.
I remember the first time I made this dish; my friends were skeptical when they saw me stuffing potatoes with greens. But as soon as they took a bite, their eyes lit up! This recipe is perfect for cozy evenings, gatherings, or simply when you want to treat yourself to something comforting yet surprisingly nutritious.
Why You'll Love This Recipe
- These broccoli and cheese stuffed potatoes are incredibly easy to prepare
- The flavor combination is out of this world, making each bite a delight
- Visually appealing with vibrant colors, they will brighten up any dinner table
- Versatile enough to serve as a main dish or a side, these stuffed potatoes fit any occasion perfectly
My brother-in-law exclaimed it was the best potato dish he had ever tasted after one family dinner!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Russet Potatoes: These sturdy spuds are perfect for stuffing; look for ones that feel heavy for their size.
- Fresh Broccoli: Use bright green florets; they should be firm and not wilted to ensure freshness.
- Cheddar Cheese: Grated sharp cheddar adds a tangy kick; feel free to mix in other cheeses for extra flavor.
- Butter: A couple of tablespoons give richness; use unsalted butter so you can control the salt.
- Sour Cream: Adds creaminess; opt for full-fat varieties for the best texture.
- Garlic Powder: This pantry staple enhances flavor effortlessly; fresh garlic works well too if you prefer.
- Salt & Pepper: Essential seasonings; adjust according to taste preferences.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 400°F (200°C). Clean your russet potatoes thoroughly under running water; scrub them well because no one likes dirt on their dinner! Prick each potato several times with a fork—this helps steam escape during baking.
Place the pricked potatoes directly on the oven rack or on a baking sheet lined with foil if you’re feeling particularly tidy. Bake them for about 45-60 minutes until they’re soft enough inside that you could practically spoon them out.
While the potatoes bake, prepare your broccoli by steaming it until bright green and tender—about 5-7 minutes should do it! Chop it into small pieces afterward so it easily mixes with the cheesy goodness.
Once your potatoes have cooled enough to handle (trust me, don’t burn your fingers), slice them in half lengthwise and scoop out some flesh into a bowl. Leave just enough potato in their skins so they hold their shape—no one wants a floppy potato!
Add in your steamed broccoli, sour cream, butter, half of your cheddar cheese, garlic powder, salt, and pepper into that bowl of fluffy goodness. Mix everything together until combined; it’s like having a cheesy party in there!
Now comes the fun part—spooning that incredible mixture back into your potato skins! Pack them generously because we all love an overflow of cheesy goodness. Top each one with the remaining cheddar cheese so they get golden and bubbly in the oven.
Return those stuffed beauties back into the oven for another 15-20 minutes or until they’re heated through and bubbly on top. You’ll know they’re ready when your kitchen smells like an enchanting blend of roasted potato heaven.
Finally, remove from the oven (don’t forget your mitts) and let them cool slightly before serving. Garnish with fresh parsley if you’re feeling fancy! Enjoy every cheesy bite of these fantastic broccoli and cheese stuffed potatoes—they’re bound to become a family favorite!
You Must Know
- Broccoli and Cheese Stuffed Potatoes are not only delicious but also simple to make
- This recipe is a great way to sneak in some veggies while satisfying your cheese cravings
- The combination of creamy cheese and tender broccoli will have everyone asking for seconds
Perfecting the Cooking Process
Start by baking the potatoes until tender, then sauté the broccoli while the potatoes cool. Mix the filling and stuff the potatoes right before baking for a golden finish.
Add Your Touch
Feel free to swap out broccoli for spinach or add cooked chicken for extra protein. A sprinkle of chili flakes can spice things up too!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for optimal texture.
Chef's Helpful Tips
- For perfect stuffed potatoes, use Russet potatoes that are large and sturdy
- Ensure your cheese is freshly grated for better melting
- Don’t skip the seasoning; it elevates the flavor immensely!
Cooking these Broccoli and Cheese Stuffed Potatoes always reminds me of family gatherings where everyone gathered around, eagerly awaiting their cheesy goodness.
FAQ
Can I use frozen broccoli for Broccoli and Cheese Stuffed Potatoes?
Yes, just thaw and drain any excess water before using it in the filling.
What cheese works best with these stuffed potatoes?
Sharp cheddar is a favorite, but feel free to experiment with mozzarella or gouda.
How do I prevent my stuffed potatoes from getting soggy?
Avoid overcooking the broccoli and ensure your potato skins are well-drained after baking.
Broccoli and Cheese Stuffed Potatoes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
Description
Broccoli and Cheese Stuffed Potatoes are a comforting, cheesy delight filled with tender broccoli and creamy goodness. Perfect for family meals or cozy evenings, this recipe is sure to please everyone.
Ingredients
- Russet potatoes
- Fresh broccoli
- Cheddar cheese
- Butter
- Sour cream
- Garlic powder
- Salt & pepper
Instructions
- Preheat oven to 400°F (200°C). Clean and prick russet potatoes with a fork.
- Bake potatoes directly on the rack for 45-60 minutes until soft.
- Steam broccoli for 5-7 minutes, then chop finely.
- Once potatoes cool, slice in half and scoop out some flesh into a bowl.
- Mix potato flesh with chopped broccoli, sour cream, butter, half the cheddar cheese, garlic powder, salt, and pepper.
- Spoon the mixture back into potato skins and top with remaining cheese.
- Bake for an additional 15-20 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg