Broccoli Cheddar Stuffed Potatoes

$- 4 large russet potatoes - 2 cups broccoli florets, finely chopped - 1 cup sharp cheddar cheese, grated - 1/2 cup sour cream - 1/4 cup milk (or plant-based alternative) - 2 tablespoons unsalted butter, softened - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and freshly cracked black pepper to taste - Fresh chives or green onions, finely chopped, for garnish You need fresh ingredients to make these broccoli cheddar stuffed potatoes tasty. The russet potatoes form a cozy shell for the cheesy filling. Choose large potatoes for enough room to stuff. Broccoli adds flavor and nutrition. Sharp cheddar cheese gives that rich taste we all love. Sour cream and milk create a creamy mix. Garlic and onion powders enhance the flavor. Don't forget salt and pepper for seasoning! For a fresh touch, use chives or green onions to garnish your dish. This meal packs a punch with both taste and nutrition. Each stuffed potato has about 400 calories. You get proteins from cheese and broccoli. It also has healthy fats from sour cream. This dish is vegetarian, making it great for meatless meals. - Baking tray - Medium pot - Mixing bowl Having the right tools makes cooking easier. A baking tray holds the potatoes as they bake. A medium pot helps you boil the broccoli quickly. A mixing bowl is key for blending all the tasty filling ingredients. With these tools, you will make perfect stuffed potatoes every time. If you want to dive deeper into this recipe, check out the Full Recipe for more details! - Preheat the oven to 400°F (200°C). - Scrub the russet potatoes under cold water. Pat them dry with a towel. Prick each potato multiple times with a fork. This step helps steam escape while baking. Place the potatoes directly on the oven rack. Bake for 45-60 minutes. You want the skins crispy and the insides soft. - Bring a medium pot of salted water to a boil. - Add the chopped broccoli florets. Cook for 3-4 minutes. This keeps the broccoli bright green and tender. Drain the broccoli and rinse it under cold water. This stops the cooking process and keeps the color nice. - In a large bowl, combine the cooked broccoli, grated cheddar cheese, sour cream, milk, softened butter, garlic powder, and onion powder. - Add salt and pepper to taste. Mix everything well until creamy. This mixture should be smooth and easy to scoop. - When the potatoes are done baking, remove them from the oven. Let them cool for about 5 minutes. Carefully slice each potato lengthwise, but do not cut all the way through. - Use a spoon to scoop out some of the potato flesh. Leave enough to form a solid shell. Add the scooped potato into the bowl with the broccoli filling. Stir to blend them together. - Stuff each potato shell with the creamy mixture. Press it down lightly to pack it in. If you like, sprinkle more cheese on top. - Return the stuffed potatoes to the oven. Bake for an additional 10-15 minutes. You want the cheese to melt and bubble. - When they look golden and delicious, remove the potatoes from the oven. Let them cool slightly before serving. Garnish with chopped chives or green onions. Enjoy this tasty dish! For the complete recipe, check out the Full Recipe. To avoid a soggy filling, make sure to drain the broccoli well. After boiling, rinse it under cold water. This stops the cooking and keeps the broccoli bright. When mixing, use only a small amount of sour cream. This helps the filling stay thick and firm. For spice levels, taste your filling before adding salt and pepper. You can adjust to your liking. If you want a kick, add a pinch of cayenne or crushed red pepper. For a lively taste, try adding fresh herbs like parsley or basil. They bring a fresh note and brighten the dish. You can also experiment with spices like smoked paprika or cumin. As for cheese, sharp cheddar is classic, but try gouda for a smoky flavor. If you want something milder, go for Monterey Jack. Each cheese can change the dish's vibe entirely. These stuffed potatoes pair well with a simple salad. A mix of greens with a light vinaigrette works great. You can also serve them with roasted veggies for a hearty meal. For garnishing, fresh chives or green onions add a nice crunch and color. A dollop of sour cream on top can make it even more special. {{image_4}} You can make this dish lighter by swapping out some ingredients. Instead of sour cream, use Greek yogurt. It adds creaminess and protein. For cheese, try low-fat options or cottage cheese. Want to add more veggies? Try spinach, bell peppers, or carrots. These add flavor and nutrition without extra calories. While sharp cheddar is delicious, many cheeses work well. Try mozzarella for a gooey texture. Gouda adds a smoky flavor. For a twist, use pepper jack for some heat. If you want vegan options, look for plant-based cheese. Many brands offer great flavor and melt well. These stuffed potatoes are perfect for meal prep. Cook them ahead and store in the fridge. They stay fresh for up to five days. To freeze, wrap each potato in foil. They can last up to three months in the freezer. When you're ready to eat, just reheat them in the oven for a tasty meal. For steps on preparing these potatoes, check out the Full Recipe. To keep your broccoli cheddar stuffed potatoes fresh, follow these tips: - Allow the potatoes to cool completely before storing. - Wrap each potato tightly in plastic wrap or aluminum foil. - Place them in an airtight container to prevent moisture loss. - Store in the fridge for up to 3-4 days for the best taste. Reheating your stuffed potatoes can be easy and tasty. Here are the best methods: - Oven: Preheat the oven to 350°F (175°C). Place the potatoes on a baking tray. Heat for about 15-20 minutes. This method keeps the skin crispy and the filling warm. - Microwave: Place a potato on a microwave-safe plate. Heat for 1-2 minutes. This is faster but may make the skin a bit soft. Use these methods to enjoy your cheesy broccoli-stuffed potatoes again! For full details, check the Full Recipe. Stuffed potatoes can last up to four days in the fridge. Be sure to store them in an airtight container. This helps keep them fresh and tasty. If you want to enjoy them later, consider freezing them. Yes, you can use other potatoes. Yukon Gold or red potatoes work well, too. Just make sure they are large enough to hold the filling. Different types can add unique flavors and textures. You can use mozzarella or Monterey Jack cheese instead of cheddar. For a sharper taste, try gouda. If you want a dairy-free option, look for vegan cheese that melts well. Absolutely! You can use plant-based milk and vegan cheese. Substitute sour cream with cashew cream or a soy-based alternative. This keeps the creamy texture while making it vegan-friendly. Yes, you can prepare the filling a day in advance. Store it in the fridge until you're ready to use it. This saves time on busy days and makes the cooking process easier. For the full recipe, check out the detailed instructions. This article covered how to make delicious stuffed potatoes. We discussed key ingredients, including potatoes, broccoli, and cheese. I walked you through the steps, from prepping to baking, ensuring a tasty result. You also learned tips for perfecting flavor and meal prep ideas for quick meals. Enjoy experimenting with flavors and variations. These stuffed potatoes can fit any diet. Use your creativity to make them your own!$

Broccoli Cheddar Stuffed Potatoes

Indulge in the ultimate comfort food with these Cheesy Broccoli-Stuffed Baked Potatoes! This easy recipe features fluffy russet potatoes filled with a creamy blend of broccoli and sharp cheddar cheese, making for a deliciously satisfying meal. Perfect for a cozy dinner or as a side dish, you won’t want to miss trying this! Click through to explore the full recipe and elevate your cooking game today!

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Ingredients

4 large russet potatoes

2 cups broccoli florets, finely chopped

1 cup sharp cheddar cheese, grated

1/2 cup sour cream

1/4 cup milk (or plant-based alternative)

2 tablespoons unsalted butter, softened

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly cracked black pepper to taste

Fresh chives or green onions, finely chopped, for garnish

Instructions

Preheat your oven to 400°F (200°C).

Scrub the russet potatoes under cold running water and pat them dry with a towel. Prick each potato multiple times with a fork to allow steam to escape while baking. Place the potatoes directly on the oven rack. Bake for 45-60 minutes, or until the skins are crispy and a fork easily pierces through the center.

While the potatoes bake, prepare the broccoli. In a medium pot, bring salted water to a boil. Once boiling, add the chopped broccoli florets and cook for 3-4 minutes, or until they are bright green and tender. Drain the broccoli and immediately rinse under cold water to halt the cooking process. Set aside.

In a large mixing bowl, combine the cooked broccoli, grated cheddar cheese, sour cream, milk, softened butter, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated, creating a creamy filling.

Once the potatoes have finished baking, remove them from the oven and let them cool for about 5 minutes. Carefully slice each potato lengthwise, being cautious not to cut all the way through.

Using a spoon, gently scoop out a portion of the potato flesh, leaving a shell thick enough to hold the filling. Transfer the scooped potato flesh into the bowl with the broccoli-cheese mixture. Stir well to blend the potatoes with the filling ingredients.

Generously stuff each potato shell with the creamy broccoli-cheddar mixture, pressing it down lightly to pack it in. If desired, sprinkle an extra layer of cheese on top of each filled potato.

Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, with a golden finish.

Once baked, remove the potatoes from the oven and allow them to cool slightly before serving. Garnish with finely chopped chives or green onions for a fresh finish.

- Prep Time: 20 minutes

- Total Time: 1 hour 15 minutes

- Servings: 4