Description
Comfort food at its best—crispy-skinned baked potatoes loaded with creamy, cheesy broccoli filling. Perfect as a satisfying side or a vegetarian main dish!
Ingredients
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4 large baking potatoes (Russet work best)
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1 ½ cups steamed broccoli florets, chopped
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1 cup shredded sharp cheddar cheese, divided
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½ cup sour cream
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¼ cup milk (more if needed)
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2 tbsp butter
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2 green onions, sliced
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Salt and pepper to taste
Instructions
1️⃣ Bake the potatoes: Preheat oven to 400°F (200°C). Scrub potatoes clean, prick with a fork a few times, and bake directly on oven rack for 45-60 minutes until tender.
2️⃣ Prepare the filling: When potatoes are cool enough to handle, cut each in half lengthwise. Carefully scoop out the insides into a bowl, leaving a sturdy shell.
3️⃣ Mix the filling: Mash the potato flesh with butter, sour cream, milk, salt, and pepper. Stir in steamed broccoli, ¾ cup cheddar cheese, and sliced green onions until well combined. Add more milk if needed for creamy texture.
4️⃣ Stuff the shells: Spoon the filling back into the potato skins, dividing evenly.
5️⃣ Add cheese topping: Sprinkle remaining ¼ cup cheddar cheese on top.
6️⃣ Bake again: Place stuffed potatoes on a baking sheet and bake at 375°F (190°C) for 15-20 minutes until cheese is melted and golden.
7️⃣ Serve warm: Garnish with extra green onions or a dollop of sour cream if desired.
Notes
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For extra flavor, add cooked bacon bits or a dash of smoked paprika to the filling.
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You can swap cheddar for a mix of cheeses like Monterey Jack or Gruyère.
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These can be prepped ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes (including baking)