These Broccoli Cheddar Stuffed Potatoes are the ultimate comfort food with a wholesome twist. Imagine tender roasted broccoli and sharp cheddar folded into fluffy baked potatoes, then baked again until golden and bubbly. This simple dish delivers creamy, cheesy satisfaction with fresh pops of green in every bite.
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Why You’ll Love This Broccoli Cheddar Stuffed Potatoes
Ultimate Comfort: Cozy, satisfying vibes with wholesome, low-carb ingredients.
Versatile for Any Meal: Perfect as a main, side, or brunch option.
Meal Prep Magic: Assemble ahead and reheat beautifully.
Textural Dream: Creamy filling, tender-crisp broccoli, and golden cheesy top.
Ingredients & Tools
- 4 large russet potatoes (about 250-300g each)
- 2 cups fresh broccoli florets, chopped into small pieces
- 1 1/2 cups sharp cheddar cheese, freshly grated
- 1/2 cup sour cream or full-fat Greek yogurt
- 3 tablespoons unsalted butter, softened
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- To taste, sea salt and freshly ground black pepper
- Optional garnish: extra sliced green onions or a sprinkle of paprika
Tools: A baking sheet, parchment paper, a sharp knife, a fork, a large mixing bowl, a small bowl for the broccoli, and a spoon for scooping and filling.
Notes: Don’t be tempted by pre-shredded cheese here—it often contains anti-caking agents that can make your filling a little grainy and less melty. Taking the extra minute to grate a block of cheddar yourself makes a world of difference in achieving that silky, gooey cheese pull we all love.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 15 g |
| Fat: | 22 g |
| Carbs: | 32 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 70 minutes | Total Time: 90 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Potatoes. Russets are the gold standard for baking. Their high starch content and thick skin give you that classic fluffy interior and sturdy shell that’s perfect for holding all that delicious filling.
- The Broccoli Breakdown. Chop your broccoli into quite small, bite-sized florets. This ensures they cook evenly and integrate beautifully into the filling, so you get a little bit of green in every single spoonful.
- Grate Your Own Cheese, Seriously. I know I mentioned it before, but it’s worth repeating. A block of sharp cheddar that you grate yourself will melt so much more smoothly and taste infinitely better than the pre-bagged stuff.
- Don’t Rush the Baking. Giving the potatoes a full hour to bake might seem like a long time, but it’s non-negotiable for achieving that perfectly tender, scoopable flesh. A properly baked potato is the foundation of this whole dish.
How to Make Broccoli Cheddar Stuffed Potatoes
Step 1: First, preheat your oven to 400°F (200°C). While it’s heating up, scrub your potatoes thoroughly under running water to remove any dirt, then pat them completely dry with a kitchen towel. Prick each potato several times with a fork—this is a crucial step that allows steam to escape during baking and prevents any potential potato explosions in your oven, which is a mess nobody wants to deal with.
Step 2: Place the pricked potatoes directly onto a baking sheet lined with parchment paper. You don’t need to wrap them in foil; baking them naked like this helps the skin get wonderfully crisp. Slide them into the hot oven and bake for 60 to 70 minutes. You’ll know they’re done when the skins are crisp and you can easily pierce the thickest part with a fork, feeling no resistance.
Step 3: While the potatoes are baking, let’s tackle the broccoli. Toss the small broccoli florets with a tiny drizzle of oil (avocado or olive oil works great) and a pinch of salt and pepper. About 20 minutes before the potatoes are done, spread the broccoli on a separate section of the baking sheet (or on a separate small tray) and roast it in the oven alongside the potatoes. You’re looking for tender florets with slightly crispy, toasted edges. This roasting step brings out a lovely nutty flavor in the broccoli that beats boiling it any day.
Step 4: Once the potatoes are out of the oven, let them cool just enough so you can handle them without burning your fingers—about 10 to 15 minutes. Carefully slice each potato in half lengthwise. Now, the fun part: scooping! Use a spoon to gently scoop out the fluffy potato flesh into a large mixing bowl, leaving a sturdy border of about 1/4 to 1/2 inch of potato attached to the skin. This creates a lovely edible bowl that will hold your filling perfectly.
Step 5: To the bowl with the scooped-out potato, add the softened butter, sour cream (or Greek yogurt), garlic powder, smoked paprika, most of the grated cheddar (save a handful for the top!), and most of the sliced green onions (save some for garnish, too). Season generously with salt and pepper. Now, mash and stir everything together until it’s well combined. The mixture should be creamy but still have some texture.
Step 6: Gently fold in the roasted broccoli florets. You want to distribute them evenly without completely mashing them into oblivion—those distinct pieces of broccoli are part of the charm. Give the mixture a final taste and adjust the seasoning if it needs a bit more salt or pepper.
Step 7: Evenly divide the filling mixture among the eight potato skin boats. Don’t be shy—pile it high! Use the back of your spoon to create some peaks and valleys on the surface; this will give you more of that delicious, golden-brown crust. Top each one with the remaining grated cheddar cheese.
Step 8: Return the stuffed potatoes to the oven (still at 400°F/200°C) and bake for another 10-15 minutes, or until the cheese is completely melted, bubbly, and starting to get those gorgeous golden-brown spots. If you want an extra-crispy top, you can pop them under the broiler for the last minute or two, but watch them like a hawk so they don’t burn!
Step 9: Carefully remove the baking sheet from the oven. Let the potatoes rest for about 5 minutes—this allows the filling to set just a little, making them easier to serve. Garnish with the remaining fresh green onions and an extra sprinkle of paprika for a beautiful, colorful finish before serving them up hot.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat in oven or air fryer at 375°F (190°C) for 10–15 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- A Simple Green Salad with a Zesty Vinaigrette — The fresh, acidic crunch of the salad cuts through the richness of the cheesy potatoes perfectly, balancing the whole meal.
- Pan-Seared Chicken Thighs or Grilled Steak — For a heartier dinner, these potatoes make a fantastic, comforting side to a simple piece of well-seasoned meat.
- Crispy Roasted Bacon Strips — Crumble some extra bacon on top for a salty, smoky crunch that takes the flavor to a whole new level of indulgence.
Drinks
- A Crisp, Dry White Wine like Sauvignon Blanc — Its bright citrus notes and acidity are a fantastic palate cleanser against the creamy, cheesy elements.
- A Light-bodied Lager or Pale Ale — The carbonation and slight bitterness in the beer help to reset your taste buds, making each bite of potato as exciting as the first.
- Sparkling Water with Lemon — Sometimes the simplest option is the best; the bubbles and citrus are incredibly refreshing and keep everything feeling light.
Something Sweet
- A Small Bowl of Fresh Mixed Berries — The natural sweetness and slight tartness of raspberries and blueberries are a lovely, light way to finish this comforting meal.
- A Square of Dark Chocolate (85% Cocoa) — Just a little piece allows you to end on a sophisticated, slightly bitter note that contrasts beautifully with the savory dinner.
- A Dollop of Whipped Cream with a Few Almonds — It feels like a treat but isn’t overly heavy, offering a creamy, nutty end to your dining experience.
Top Mistakes to Avoid
- Mistake: Not pricking the potatoes before baking. This seems minor, but the steam needs to escape. An unpricked potato can build up too much pressure and literally burst open in your oven, creating a starchy, difficult-to-clean mess.
- Mistake: Using pre-shredded bagged cheese. I’ve messed this up before too, thinking I was saving time. The starch coating on pre-shredded cheese prevents it from melting into that smooth, velvety sauce we’re after, often leaving you with a slightly grainy texture.
- Mistake: Over-mixing the filling. Once you add the broccoli, fold it in gently. If you go at it with a mixer or over-stir, you’ll end up with a gluey, pasty potato mixture instead of one with lovely, distinct textures.
- Mistake: Skipping the final bake after stuffing. That last 10-15 minutes in the oven is what melds all the flavors together, heats the filling through, and gives you that irresistible, bubbly, golden cheese crust. Don’t rob yourself of that!
Expert Tips
- Tip: Rub the potato skins with oil and salt before the first bake. For an next-level, restaurant-style crispy skin, give your dry, pricked potatoes a quick rub with a little olive oil and a sprinkle of coarse sea salt before they go in the oven. You won’t believe the difference.
- Tip: Add a pinch of cayenne pepper to the filling. If you like a little subtle heat, a pinch of cayenne mixed in with the other seasonings will add a wonderful depth and warmth that plays so nicely with the cheddar and smoky paprika.
- Tip: Use an ice cream scoop for filling. For perfectly portioned and neatly filled potato boats, a standard ice cream scoop is your best friend. It’s quick, clean, and gives you that lovely domed shape.
- Tip: Make them ahead for easy entertaining. You can fully assemble the stuffed potatoes, cover them, and refrigerate them a day in advance. Just add a few extra minutes to the final baking time since you’re starting with them cold from the fridge.
FAQs
Can I use frozen broccoli instead of fresh?
You absolutely can, but you’ll need to adjust the method. Thaw the frozen broccoli completely and then squeeze out as much excess water as you possibly can using a clean kitchen towel. If you skip this step, you’ll add a lot of moisture to your filling, making it soupy. After squeezing it dry, you can chop it and roast it briefly (about 5-7 minutes) to drive off any remaining moisture and add a bit of color and flavor before mixing it in.
How should I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, the oven or air fryer is your best bet to bring back that crispy top. Place them on a baking sheet at 375°F (190°C) for 10-15 minutes until hot all the way through. The microwave will work in a pinch, but it will make the potato skin soft and the topping less crispy.
Can I make these dairy-free?
Yes, with a few simple swaps! Use a good vegan butter alternative and your favorite plant-based sour cream. For the cheese, opt for a vegan cheddar that melts well—some brands are better than others, so you might need to experiment a little. The flavor profile will be slightly different, but you’ll still get a wonderfully comforting stuffed potato.
What other cheeses can I use besides cheddar?
Cheddar is classic, but feel free to get creative! A combination of Monterey Jack and a little Gruyère would be wonderfully melty and nutty. Pepper Jack would add a lovely kick. Smoked Gouda would amplify the smoky notes from the paprika. Just make sure whatever you use is a good melting cheese and that you still grate it yourself from a block.
My potato skins ripped while I was scooping. What did I do wrong?
This usually happens for one of two reasons. First, the potato might not have been baked long enough, so the flesh was still too firm and stuck to the skin. Second, you might have scooped too aggressively or too close to the skin. Next time, ensure the potato is fully tender (a fork slides in effortlessly) and be sure to leave that 1/4 to 1/2 inch border of potato flesh attached to the skin to act as a sturdy wall.
Broccoli Cheddar Stuffed Potatoes
Make the best Broccoli Cheddar Stuffed Potatoes with this easy recipe. Creamy, cheesy, and perfect for any meal. Get the simple steps and cook them tonight!
Ingredients
For the Ingredients
-
4 large russet potatoes (about 250-300g each)
-
2 cups fresh broccoli florets (chopped into small pieces)
-
1 1/2 cups sharp cheddar cheese (freshly grated)
-
1/2 cup sour cream or full-fat Greek yogurt
-
3 tablespoons unsalted butter (softened)
-
2 green onions (thinly sliced)
-
1 teaspoon garlic powder
-
1/2 teaspoon smoked paprika
-
sea salt and freshly ground black pepper (to taste)
-
Optional garnish (extra sliced green onions or a sprinkle of paprika)
Instructions
-
First, preheat your oven to 400°F (200°C). While it's heating up, scrub your potatoes thoroughly under running water to remove any dirt, then pat them completely dry with a kitchen towel. Prick each potato several times with a fork—this is a crucial step that allows steam to escape during baking and prevents any potential potato explosions in your oven, which is a mess nobody wants to deal with.01
-
Place the pricked potatoes directly onto a baking sheet lined with parchment paper. You don't need to wrap them in foil; baking them naked like this helps the skin get wonderfully crisp. Slide them into the hot oven and bake for 60 to 70 minutes. You'll know they're done when the skins are crisp and you can easily pierce the thickest part with a fork, feeling no resistance.02
-
While the potatoes are baking, let's tackle the broccoli. Toss the small broccoli florets with a tiny drizzle of oil (avocado or olive oil works great) and a pinch of salt and pepper. About 20 minutes before the potatoes are done, spread the broccoli on a separate section of the baking sheet (or on a separate small tray) and roast it in the oven alongside the potatoes. You're looking for tender florets with slightly crispy, toasted edges. This roasting step brings out a lovely nutty flavor in the broccoli that beats boiling it any day.03
-
Once the potatoes are out of the oven, let them cool just enough so you can handle them without burning your fingers—about 10 to 15 minutes. Carefully slice each potato in half lengthwise. Now, the fun part: scooping! Use a spoon to gently scoop out the fluffy potato flesh into a large mixing bowl, leaving a sturdy border of about 1/4 to 1/2 inch of potato attached to the skin. This creates a lovely edible bowl that will hold your filling perfectly.04
-
To the bowl with the scooped-out potato, add the softened butter, sour cream (or Greek yogurt), garlic powder, smoked paprika, most of the grated cheddar (save a handful for the top!), and most of the sliced green onions (save some for garnish, too). Season generously with salt and pepper. Now, mash and stir everything together until it's well combined. The mixture should be creamy but still have some texture.05
-
Gently fold in the roasted broccoli florets. You want to distribute them evenly without completely mashing them into oblivion—those distinct pieces of broccoli are part of the charm. Give the mixture a final taste and adjust the seasoning if it needs a bit more salt or pepper.06
-
Evenly divide the filling mixture among the eight potato skin boats. Don't be shy—pile it high! Use the back of your spoon to create some peaks and valleys on the surface; this will give you more of that delicious, golden-brown crust. Top each one with the remaining grated cheddar cheese.07
-
Return the stuffed potatoes to the oven (still at 400°F/200°C) and bake for another 10-15 minutes, or until the cheese is completely melted, bubbly, and starting to get those gorgeous golden-brown spots. If you want an extra-crispy top, you can pop them under the broiler for the last minute or two, but watch them like a hawk so they don't burn!08
-
Carefully remove the baking sheet from the oven. Let the potatoes rest for about 5 minutes—this allows the filling to set just a little, making them easier to serve. Garnish with the remaining fresh green onions and an extra sprinkle of paprika for a beautiful, colorful finish before serving them up hot.09
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