Cheesy Broccoli Stuffed Potatoes (Printable Version)

Tender potatoes filled with creamy broccoli and cheese. Quick and satisfying for any meal.

# Components:

→ Base

01 - 4 medium baked potatoes

→ Filling

02 - 1 1/2 cups steamed broccoli, finely chopped
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup sour cream
05 - Salt and freshly ground black pepper, to taste

# Method Steps:

01 - Set oven to 375°F (190°C) and allow to fully preheat before starting.
02 - Slice the baked potatoes lengthwise and gently scoop out the potato flesh into a mixing bowl, leaving approximately 1/4 inch shell for structural support.
03 - Mix the scooped potato flesh with chopped broccoli, shredded cheddar cheese, and sour cream. Season with salt and freshly ground black pepper to taste. Blend the mixture until evenly combined and creamy.
04 - Carefully spoon the prepared filling back into the potato shells, distributing mixture evenly among all potatoes.
05 - Arrange stuffed potatoes on a baking tray and bake for 15 to 20 minutes or until heated through and cheese is fully melted.
06 - Serve potatoes warm. Garnish with extra sour cream or fresh herbs if desired.

# Expert Advice:

01 -
  • Easy vegetarian main or side
  • Delicious combination of cheese and broccoli
02 -
  • This recipe is naturally gluten-free if all ingredients are verified.
  • Contains dairy due to cheese and sour cream.
03 -
  • Add cooked bacon bits or green onions for more flavor.
  • Swap sour cream for Greek yogurt for extra protein.
Return