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
Scale
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.
