Description
Broccoli and Cheese Stuffed Potatoes are a comforting classic made with fluffy baked russet potatoes blended with buttery mash, sharp cheddar cheese, and tender broccoli, then baked again until golden and melty.
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.
- Bake directly on oven rack for 45–60 minutes until tender.
- Steam broccoli 3–4 minutes until bright green; chop finely.
- Cool potatoes slightly, scoop out insides, and place in a bowl.
- Mash with butter, milk, salt, pepper, garlic powder, and half the cheese.
- Fold in broccoli and adjust seasoning.
- Fill potato skins and top with remaining cheese.
- Bake at 375°F (190°C) for 15–20 minutes until golden.
Notes
- Do not over-scoop the potatoes; leave a thin layer for structure.
- For extra richness, mix in a spoon of cream cheese or sour cream.
- These reheat well in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American