Description
Broccoli and Cheese Stuffed Potatoes are a comforting classic made with fluffy baked russet potatoes filled with creamy cheddar cheese and tender broccoli. A perfect family-friendly meal or hearty vegetarian dinner.
Ingredients
- 4 large russet potatoes
- 2 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons butter
- 1/2 cup milk or cream
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Wash potatoes and poke holes with a fork.
- Bake potatoes directly on the oven rack for 45–60 minutes until fork-tender.
- Steam broccoli for 3–4 minutes until bright green, then finely chop.
- Allow potatoes to cool slightly. Slice open and scoop out the insides, leaving a thin shell.
- Mash potato flesh with butter, milk, salt, pepper, garlic powder, and half of the cheese.
- Fold in the chopped broccoli and adjust seasoning if needed.
- Stuff the potato skins with the mixture and top with remaining cheese.
- Bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
Notes
- For extra flavor, use sharp or extra-sharp cheddar cheese.
- Do not over-steam the broccoli to maintain texture.
- Potatoes can be pre-baked and stuffed ahead of time.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American