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
Scale
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.
