Description
These Broccoli Cheese Baked Potatoes are the perfect blend of crispy potato skins, creamy mashed potatoes, and gooey cheddar cheese, with tender broccoli mixed in for a delicious twist. A comforting and satisfying dish that works as a hearty appetizer or a light meal!
Ingredients
Scale
- 4 large Russet potatoes
- 4 tbsp unsalted butter
- 2 cups shredded cheddar cheese, divided
- 1 cup cooked broccoli, chopped
- ½ cup milk
- ½ tsp onion powder
- ½ tsp garlic powder
- ¾ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Rub the potatoes with olive oil and place them on a baking sheet. Bake for 1 hour, or until fork-tender. Let cool slightly.
- Meanwhile, boil the broccoli until tender, then chop into small pieces.
- Once the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh, leaving ¼ inch around the skin.
- In a bowl, mash the potato flesh with butter, milk, onion powder, garlic powder, salt, and pepper until smooth.
- Stir in boiled broccoli and 1⅔ cups of cheddar cheese, mixing well.
- Spoon the mixture back into the potato skins, then top each with the remaining cheddar cheese.
- Place the stuffed potatoes back on the baking sheet and bake for 15 minutes, or until the cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
- You can adjust the amount of cheese and broccoli to suit your taste.
- For a crunchy topping, sprinkle with breadcrumbs before baking a second time.
- Feel free to add cooked bacon or other toppings for extra flavor.
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg