Introduction

Cheesy Broccoli Stuffed Potatoes are a comforting and satisfying dish perfect for a cozy dinner. Loaded with creamy cheddar, tender broccoli, and fluffy potato, they make a delicious meal that’s easy to prepare and always a hit with the family.

Cheesy Broccoli Stuffed Potatoes Recipe - Recipe Image

Ingredients

4 large russet potatoes
2 cups broccoli florets (fresh or frozen)
1 cup shredded cheddar cheese (plus extra for topping)
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter (melted)
1 teaspoon garlic powder
Salt and pepper (to taste)
Chopped green onions (for garnish, optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and prick them several times with a fork to allow steam to escape. Place the potatoes directly on the oven rack and bake for 45-60 minutes until tender when pierced with a fork.
Step 2: While the potatoes bake, prepare the broccoli. Steam or boil fresh broccoli florets for 5-7 minutes until tender, or microwave frozen broccoli according to package instructions. Chop the cooked broccoli into small pieces.
Step 3: In a mixing bowl, combine chopped broccoli, shredded cheddar, sour cream, milk, melted butter, garlic powder, salt, and pepper. Mix until well combined to create the filling.
Step 4: Remove baked potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise and carefully scoop out some of the flesh, leaving enough to keep the shape intact.
Step 5: Spoon the cheesy broccoli mixture into each potato half, packing generously. Top each with extra shredded cheddar cheese.
Step 6: Return the stuffed potatoes to the oven and bake for another 15-20 minutes, until the cheese is melted and bubbly.
Step 7: Remove from the oven and let cool for a few minutes. Garnish with chopped green onions if desired, then serve warm.

Tips & Variations

For extra creaminess, add a splash of cream cheese or drizzle a little olive oil before baking.
Try swapping cheddar for mozzarella or pepper jack for a different flavor profile.
Add cooked bacon or ham bits to the filling for a meaty twist.
If you prefer softer potato skins, wrap potatoes in foil before the first bake.

Storage

Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through and cheese is melty again. Avoid microwaving to keep the skins from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed potatoes ahead of time?

Yes, you can prepare the filling and bake the potatoes in advance. Assemble the stuffed potatoes and refrigerate, then bake them fresh before serving to ensure the cheese melts beautifully.

Can I use other vegetables besides broccoli?

Absolutely! Cauliflower, spinach, or diced bell peppers work well in this recipe and provide a tasty alternative or addition to broccoli.

Cheesy Broccoli Stuffed Potatoes Recipe

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★★★★★

4.5 from 127 reviews

These Cheesy Broccoli Stuffed Potatoes are a comforting and delicious meal featuring baked russet potatoes filled with a creamy mixture of cheddar cheese, broccoli, and savory seasonings. Perfect as a hearty side or a satisfying main dish, they combine tender baked potatoes with a cheesy, veggies-packed filling and a golden melted cheese topping.

Author: Lena
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Potatoes

4 large russet potatoes

Filling

2 cups broccoli florets (fresh or frozen)
1 cup shredded cheddar cheese (plus extra for topping)
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter (melted)
1 teaspoon garlic powder
Salt and pepper (to taste)

Garnish (optional)

Chopped green onions

Instructions

Preheat and Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and prick them several times with a fork to allow steam to escape. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
Prepare the Broccoli Filling: If using fresh broccoli, steam or boil the florets until tender, about 5-7 minutes. If using frozen broccoli, microwave according to package instructions until heated through. Chop the cooked broccoli into small pieces. In a mixing bowl, combine the chopped broccoli, shredded cheddar cheese, sour cream, milk, melted butter, garlic powder, salt, and pepper. Mix until well combined.
Stuff the Potatoes: Once the potatoes are baked, remove them from the oven and let them cool slightly. Carefully cut each potato in half lengthwise and scoop out a portion of the flesh, leaving enough inside to maintain the potato’s shape. Spoon the cheesy broccoli mixture into each potato half, packing it in generously. Top with additional shredded cheddar cheese.
Bake Again: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Serve: Remove the stuffed potatoes from the oven and let cool for a few minutes. Garnish with chopped green onions if desired. Serve warm and enjoy your delicious Cheesy Broccoli Stuffed Potatoes!

Notes

You can use fresh or frozen broccoli depending on availability.
Adjust seasoning like salt, pepper, and garlic powder to taste.
Leftover stuffed potatoes can be refrigerated and reheated in the oven for best results.
For a lighter version, substitute sour cream with Greek yogurt and use reduced-fat cheese.
Make sure to prick the potatoes well before baking to prevent them from bursting.

Keywords: cheesy stuffed potatoes, broccoli stuffed potatoes, baked potatoes, vegetarian side dish, cheesy broccoli recipe