If you are looking for a comforting, flavorful, and visually delightful dish, this Broccoli Cheese Baked Potatoes Recipe is a total winner. Imagine fluffy baked potato shells filled with creamy, cheesy mashed potato mixed with tender broccoli, all baked to melty perfection. This recipe is not only a crowd-pleaser but also a brilliant way to enjoy veggies in a cozy, indulgent way that feels like a treat yet keeps things wholesome. Whether as a hearty side or a satisfying main, these baked potatoes bring warmth and deliciousness to your table without any fuss.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but crucial to achieving that perfect blend of creamy, cheesy, and slightly crisp textures. Each one plays a role in balancing flavor, richness, and color, making sure your Broccoli Cheese Baked Potatoes Recipe comes out just right every time.
- 4 large Russet potatoes: Perfect for baking, these hold their shape well and become irresistibly fluffy inside.
- 4 tbsp unsalted butter: Adds richness and smoothness to the mashed potato filling without overpowering.
- 2 cups cheddar cheese, shredded: Sharp, melty, and packing lots of flavor—use good quality cheddar for best results.
- 1 cup boiled broccoli, chopped: Adds vibrant green color and nutritional goodness in every bite.
- 1/2 cup milk: Creamy component that helps achieve the perfect mashed potato texture.
- 1/2 tsp onion powder: Brings subtle savory depth without needing fresh onions.
- 1/2 tsp garlic powder: Enhances flavor with a gentle hint of garlic aroma.
- 3/4 tsp salt: Essential for seasoning and bringing out all the natural flavors.
- 1/4 tsp pepper: Adds a subtle kick and rounds out the seasoning.
- Olive oil (for rubbing potatoes): Helps create a crispy potato skin when baked.
How to Make Broccoli Cheese Baked Potatoes Recipe
Step 1: Prepare the Oven and Potatoes
Start by preheating your oven to 400°F (200°C). Rub each potato with a little olive oil to help the skins crisp up beautifully while baking. Arrange them on a baking sheet, then pop them in the oven to bake for about one hour or until they’re tender when pierced. After baking, allow the potatoes to cool just enough so you can handle them comfortably.
Step 2: Prepare the Broccoli
While the potatoes are baking, boil the broccoli until it’s just tender but still vibrant green. Then chop it into bite-sized pieces. This step ensures the broccoli adds a fresh, slightly crisp texture without becoming mushy in the final dish.
Step 3: Hollow Out the Potatoes
Once the potatoes have cooled slightly, cut each in half lengthwise. Carefully scoop out the soft inside, leaving a sturdy 1/4-inch shell to hold the filling. This scooped potato will be the base of the creamy mixture to stuff back into the skins.
Step 4: Make the Cheesy Potato Mixture
In a mixing bowl, mash the scooped potato together with butter, milk, onion powder, garlic powder, salt, and pepper until smooth and luscious. Incorporate the chopped broccoli and about 1 2/3 cups of shredded cheddar cheese, folding everything together so your filling is creamy, cheesy, and studded with those lovely green broccoli pieces.
Step 5: Stuff and Bake Again
Spoon the cheesy broccoli potato mixture back into the potato shells evenly. Then sprinkle the remaining cheddar cheese on top for that golden, melty finish. Return the stuffed potatoes to the oven and bake for an additional 15 minutes or until the cheese topping is bubbling and irresistible.
Step 6: Serve and Enjoy
Once out of the oven, serve these Broccoli Cheese Baked Potatoes hot and fresh. The combination of the crispy skin, creamy filling, and gooey cheese is pure comfort food magic that will have everyone reaching for seconds.
How to Serve Broccoli Cheese Baked Potatoes Recipe
Garnishes
Topping your baked potatoes with a sprinkle of freshly chopped chives or green onions adds a lovely pop of color and mild onion flavor that complements the richness beautifully. A dollop of sour cream can also bring a cool contrast to the warm cheesy filling.
Side Dishes
This dish pairs wonderfully with fresh, crisp green salads or roasted vegetables when you want to keep things light. For heartier meals, grilled chicken or steak make excellent companions to round out the plate.
Creative Ways to Present
Try serving these Broccoli Cheese Baked Potatoes Recipe halves on a rustic wooden board for a cozy family-style meal. Alternatively, sprinkle with a pinch of smoked paprika or crumbled bacon for an extra flavor boost and an eye-catching finish perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover Broccoli Cheese Baked Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. They make a fantastic next-day lunch when reheated gently.
Freezing
You can freeze leftover stuffed potatoes by wrapping each individually in foil and placing them in a freezer-safe bag. Freeze for up to 2 months for easy future meals; thaw overnight in the refrigerator before reheating.
Reheating
Reheat your Broccoli Cheese Baked Potatoes Recipe in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through. This method keeps the potato skins crisp and cheese perfectly melted. Avoid microwaving if you want to retain that beautiful texture.
FAQs
Can I use other types of cheese besides cheddar?
Absolutely! While cheddar gives that classic sharpness, you can experiment with cheeses like mozzarella for a milder melt or Gruyère for a nuttier flavor. Just make sure your cheese melts well to keep the filling creamy.
Is it necessary to boil the broccoli first?
Boiling or steaming the broccoli briefly softens it and brightens its color, preventing a raw crunch in the final dish. Raw broccoli would not blend as nicely with the mashed potatoes and could feel out of place texturally.
Can I prepare this recipe ahead of time?
Yes! You can bake and scoop out the potatoes, mix the filling, and stuff them ahead of time. Keep refrigerated and bake just before serving to enjoy hot, melty goodness.
What if I don’t have onion or garlic powder?
You can skip these seasonings or substitute with finely minced fresh garlic and onion sautéed briefly in butter to infuse that flavor. Just be mindful to not overpower the delicate balance of the dish.
How do I ensure the potato skins are crispy?
Rubbing the skins with olive oil before the first bake and baking at a high temperature helps crisp them up nicely. Avoid covering the potatoes during baking to keep skins dry and crispy.
Final Thoughts
This Broccoli Cheese Baked Potatoes Recipe truly feels like a hug in food form—comforting, cheesy, and packed with wholesome goodness. It’s incredibly satisfying whether you serve it for a family dinner or bring it along to a gathering. Give this recipe a try, and I promise it will quickly become a cherished favorite in your recipe collection.
Print
Broccoli Cheese Baked Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Broccoli Cheese Baked Potatoes recipe combines hearty russet potatoes with a creamy, cheesy broccoli filling, creating a comforting and flavorful dish perfect for a satisfying lunch or dinner. Baked until tender and topped with melted cheddar cheese, these stuffed potatoes are easy to make and sure to please the whole family.
Ingredients
Potatoes
- 4 large Russet potatoes
- Olive oil for rubbing
Filling
- 4 tbsp unsalted butter
- 2 cups cheddar cheese, shredded (divided: 1 2/3 cups for filling, 1/3 cup for topping)
- 1 cup boiled broccoli, chopped into bite-sized pieces
- 1/2 cup milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Bake potatoes: Rub each potato with olive oil, place them on a baking sheet, and bake for 1 hour or until they are tender when pierced with a fork. Once baked, let them cool to handle.
- Prepare broccoli: While the potatoes bake, cut boiled broccoli into bite-sized pieces.
- Scoop out potatoes: Slice the baked potatoes in half lengthwise and carefully scoop out the insides, leaving about a 1/4-inch thick shell to hold the filling.
- Mash potato filling: In a bowl, mash the scooped-out potato with unsalted butter, milk, onion powder, garlic powder, salt, and pepper until smooth and well combined.
- Mix filling ingredients: Stir the chopped boiled broccoli and 1 2/3 cups of shredded cheddar cheese into the mashed potato mixture thoroughly.
- Stuff potato shells: Spoon the broccoli and cheese mixture back into the potato shells, distributing evenly.
- Top with cheese and bake: Sprinkle the remaining cheddar cheese on top of the filled potatoes. Return them to the oven and bake for an additional 15 minutes or until the cheese on top is melted and bubbly.
- Serve: Remove from the oven and serve immediately while hot.
Notes
- You can substitute the cheddar cheese with your favorite cheese like mozzarella or Monterey Jack for a different flavor.
- For extra crispy skins, you can prick the potatoes with a fork before baking and rub with olive oil and salt.
- If you prefer, steam the broccoli instead of boiling to retain more nutrients.
- This recipe can be doubled or halved depending on serving needs.
- Leftovers can be refrigerated and reheated in the oven for best texture.
