Creamy Broccoli and Cheddar Stuffed Baked Potatoes
Aug 20
5 min read
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These creamy, cheesy baked potatoes are loaded with steamed broccoli, sharp cheddar cheese, and green onions. Baked twice for maximum flavor and golden tops, they're perfect as a satisfying vegetarian meal or a hearty side. Enjoy this comforting dish for family dinners, gatherings, or when you crave warming, cheesy goodness.
Creamy Broccoli and Cheddar Stuffed Baked Potatoes are a satisfying, savory dish perfect as a main or a hearty side. This comforting recipe transforms humble baked potatoes into a delicious, wholesome meal. Large russet potatoes are baked until crisp on the outside and fluffy inside, then stuffed with a rich mixture of steamed broccoli, creamy sour cream, sharp cheddar cheese, and green onions. The filling is combined with the scooped-out potato to form a creamy, cheesy mixture loaded back into the crisp potato shells. Finally, the stuffed potatoes are baked a second time to melt the cheese and blend the flavors, resulting in a satisfying dish with a golden, bubbling top. These stuffed potatoes are vegetarian and easy to customize—add a sprinkle of paprika, swap cheddar for another cheese, or stir in some cooked bacon or ham if desired. Serve them with a crisp salad or roasted vegetables for a balanced meal. This recipe is wonderful for weeknight dinners, casual gatherings, or as a creative way to make the most of leftover ingredients. Best enjoyed hot, straight from the oven for the ultimate cheesy comfort food experience.
Ingredients
- Large russet potatoes — 4
- Broccoli florets — 2 cups, chopped
- Sharp cheddar cheese — 1 1/2 cups, shredded
- Sour cream — 1/2 cup
- Milk — 1/4 cup
- Butter — 2 tablespoons
- Green onions — 2, finely sliced
- Salt — to taste
- Black pepper — to taste
Directions
1. Preheat the oven to 400°F (200°C).
2. Scrub potatoes and prick each several times with a fork. Place on a baking tray and bake for 50–60 minutes until tender.
3. Meanwhile, steam the broccoli florets until bright green and just tender, about 5 minutes. Set aside.
4. When potatoes are cool enough to handle, slice each in half lengthwise. Scoop out most of the flesh into a bowl, leaving a 1/4-inch shell.
5. Mash the potato flesh with sour cream, milk, butter, and half of the shredded cheddar. Stir in the steamed broccoli and green onions. Season with salt and pepper.
6. Spoon the mixture back into the potato shells. Top with the remaining cheddar cheese.
7. Place the stuffed potatoes back on the baking sheet and bake for 15–20 minutes, until the tops are golden and cheese is bubbly.
8. Serve hot, garnished with extra green onions if desired.