If you are on the lookout for a comforting and foolproof dish that brings the perfect harmony of flavors and textures, look no further than the Broccoli Cheese Baked Potatoes Recipe. This recipe is a wonderful twist on the classic baked potato, loaded with creamy, cheesy mashed potato filling, tender broccoli florets, and a golden melted cheese topping that creates an irresistible combination. Each bite offers a satisfying balance of fluffy potato, fresh green broccoli, and rich cheddar that feels like a warm, hearty hug on a plate.
Ingredients You’ll Need
The magic of this Broccoli Cheese Baked Potatoes Recipe comes from a handful of simple but essential ingredients that work together beautifully to deliver layers of flavor, texture, and color. Familiar items that you likely have in your kitchen combine to create a crowd-pleasing side or even a main dish that’s both nutritious and satisfying.
- Russet potatoes: These large potatoes provide the perfect starchy base with a fluffy interior and firm skin for stuffing.
- Unsalted butter: Adds a rich, creamy smoothness to the mashed potato filling.
- Cheddar cheese, shredded: Sharp and melty, it lends a bold flavor and irresistibly gooey texture on top.
- Boiled broccoli: Chopped into bite-sized pieces, it brings freshness and a vibrant green color that brightens up the dish.
- Milk: Used to make the mashed potato filling luxuriously creamy without being heavy.
- Onion powder: Adds subtle savory depth without overpowering the other flavors.
- Garlic powder: Provides a mellow garlicky undertone that perfectly complements the cheese.
- Salt: Essential for enhancing all the flavors in the dish.
- Pepper: Offers a gentle hint of spice to balance the richness.
- Olive oil (for rubbing the potato skins): Helps crisp up the skins during baking for a delightful texture contrast.
How to Make Broccoli Cheese Baked Potatoes Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Rub each large Russet potato with olive oil, ensuring they are well-coated to help the skins crisp up beautifully. Place the potatoes on a baking sheet and bake for about one hour until they’re tender through and through. This slow bake gives you that fluffy, soft inside you want for scooping out.
Step 2: Prepare the Broccoli
While the potatoes are baking, boil your broccoli until just tender. Chop it into bite-sized pieces; you want them small enough to mix easily into the mashed filling without overwhelming each bite but still substantial enough to taste that fresh crunch and color.
Step 3: Scoop and Mash the Potatoes
Once your baked potatoes have cooled enough to handle, cut them in half lengthwise. Carefully scoop out the insides, leaving about a 1/4-inch shell so you have sturdy “boats” to stuff later. Next, mash the potato insides with butter, milk, onion powder, garlic powder, salt, and pepper until silky smooth and well-seasoned. This creates the creamy base that carries the cheesy broccoli goodness.
Step 4: Combine the Filling
Fold the boiled broccoli and 1 2/3 cups of shredded cheddar cheese into your mashed potato mixture. This blend will be thick, cheesy, and studded with green florets that make it exciting to eat, rather than just ordinary mashed potatoes.
Step 5: Stuff and Bake Again
Spoon the cheesy broccoli potato mixture back into the hollowed potato skins, packing each half generously. Then, sprinkle the remaining cheddar cheese over the tops for that perfect golden, bubbling finish. Return the stuffed potatoes to the oven and bake for another 15 minutes, just until the cheese melts and gets those inviting golden brown spots.
How to Serve Broccoli Cheese Baked Potatoes Recipe
Garnishes
Adding a simple garnish can elevate your presentation and flavor even more. A sprinkle of freshly chopped chives, green onions, or crispy bacon bits adds a fresh bite and texture contrast. A dollop of sour cream or a drizzle of hot sauce can also add creaminess or a little kick, respectively, without overshadowing the dish’s natural flavors.
Side Dishes
This Broccoli Cheese Baked Potatoes Recipe works wonderfully as a hearty side. Pair it alongside grilled chicken, juicy steak, or a fresh garden salad to round out your meal. The lush cheese and broccoli filling complements a wide range of proteins and veggies, making it surprisingly versatile.
Creative Ways to Present
For a fun twist, try turning this recipe into a party appetizer by slicing the baked potatoes into smaller rounds after baking and serving them as cheesy mini bites. Alternatively, you can scoop the filling into small ramekins for an elegant individual serving, perfect for gatherings where presentation counts!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Broccoli Cheese Baked Potatoes in an airtight container in the refrigerator. They will keep well for up to 3 days, making them a convenient option for easy lunches or quick dinners during the week.
Freezing
This dish can be frozen, though the texture of the potatoes may change slightly. To freeze, place fully assembled potatoes on a baking sheet and freeze until solid. Then wrap each potato individually in foil or plastic wrap and store in a freezer-safe bag for up to 2 months.
Reheating
Reheat thawed leftovers or freshly refrigerated portions in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and the cheese melts again. You can also use a microwave for convenience, but be aware the skin won’t stay crisp.
FAQs
Can I use other types of cheese besides cheddar?
Absolutely! While sharp cheddar provides a classic flavor, you can experiment with cheeses like Gruyère, mozzarella, or even pepper jack for a different twist. Just make sure the cheese melts well.
Is it necessary to boil the broccoli beforehand?
Boiling the broccoli until tender helps soften its texture, making it blend nicely with the potato filling. However, you could also steam or blanch it if you prefer, as long as it’s cooked but still vibrant green.
Can I prepare this recipe ahead of time?
You can bake and stuff the potatoes in advance, then cover and refrigerate them. When you’re ready to serve, simply bake the stuffed potatoes as directed for a hot and fresh meal.
What potato variety works best?
Russet potatoes are ideal because of their sturdy skin and fluffy interior. They hold up well to baking and scooping, giving you the perfect potato boat every time.
How can I make this recipe vegan?
To make a vegan version, substitute butter with plant-based margarine, use a dairy-free milk alternative, and replace cheddar with your favorite vegan cheese. The broccoli and seasoning stay the same, so you still get plenty of flavor.
Final Thoughts
There is something truly comforting about a Broccoli Cheese Baked Potatoes Recipe that blends wholesome veggies, creamy mashed potatoes, and gooey cheese into one delightful dish. Whether you’re cooking for your family or looking for a cozy recipe to share with friends, this recipe is sure to become a staple in your kitchen. So grab those potatoes and get baking—your taste buds will thank you!
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: Side Dish
- Method: Baking
- Cuisine: American
Description
This Broccoli Cheese Baked Potatoes recipe is a comforting and flavorful dish featuring tender baked Russet potatoes filled with a creamy mixture of mashed potato, buttery broccoli, and melted cheddar cheese. Perfect as a hearty side or a light main course.
Ingredients
Potatoes
- 4 large Russet potatoes
Filling
- 4 tbsp unsalted butter
- 2 cups cheddar cheese, shredded
- 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
- Olive oil (for rubbing potatoes)
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 and place them on a baking sheet. Bake for 1 hour or until the potatoes are tender when pierced with a fork. Remove from oven and allow them to cool enough to handle.
- Prepare Broccoli: Boil the broccoli until tender, then chop into bite-sized pieces and set aside for mixing later.
- Cut and Scoop Potatoes: Cut each baked potato in half lengthwise. Carefully scoop out the insides, leaving a 1/4-inch thick shell of potato skin intact to hold the filling.
- Mash Potato Filling: In a bowl, mash the scooped-out potato flesh with unsalted butter, milk, onion powder, garlic powder, salt, and pepper until creamy and well combined.
- Add Broccoli and Cheese: Stir in the boiled chopped broccoli and 1 2/3 cups of shredded cheddar cheese to the mashed potato mixture until evenly mixed.
- Fill Potato Shells: Spoon the broccoli and cheese mashed potato mixture back into the hollowed potato shells, filling them generously.
- Top with Cheese: Sprinkle the remaining 1/3 cup of shredded cheddar cheese evenly over the stuffed potatoes.
- Bake Filled Potatoes: Return the stuffed potatoes to the oven and bake for an additional 15 minutes or until the cheese on top is fully melted and bubbly.
- Serve: Remove from oven, serve immediately, and enjoy your delicious broccoli cheese baked potatoes!
Notes
- Use Russet potatoes for the best texture and flavor as they hold up well when scooped and baked.
- You can substitute cheddar cheese with your preferred cheese such as Monterey Jack or mozzarella for a different flavor profile.
- Ensure the potato shells are sturdy enough to hold the filling to avoid breaking during handling.
- For extra flavor, consider adding cooked bacon bits or chives to the filling mixture.
- This dish pairs well with a fresh green salad or a simple protein like grilled chicken.
