Cheesy Broccoli Stuffed Potatoes

$- 4 medium russet potatoes - 2 cups steamed broccoli florets - 1 cup shredded sharp cheddar cheese - ½ cup softened cream cheese - ½ cup sour cream - 2 tablespoons butter - 1 teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste - ¼ cup chopped green onions for garnish To make cheesy broccoli stuffed potatoes, you need simple, fresh ingredients. Russet potatoes are the best choice. They have a fluffy texture that works great for stuffing. Steamed broccoli adds color and nutrition. Sharp cheddar cheese gives a bold flavor that melts perfectly. Cream cheese and sour cream create a smooth and creamy filling. Butter adds richness while garlic and onion powders enhance taste. You can adjust salt and pepper to fit your liking. Finally, green onions make a fresh garnish. Gather these items before starting. This will make the cooking process smooth and fun! {{ingredient_image_1}} 1. Preheating the oven: Start by preheating your oven to 400°F (200°C). This heat helps the potatoes cook evenly. 2. Cleaning and pricking the potatoes: Take 4 medium russet potatoes and scrub them under running water. This gets rid of dirt. Prick each potato a few times with a fork. This allows steam to escape as they bake. 3. Baking time and method: Place the cleaned potatoes directly on the oven rack. Bake for about 45-50 minutes. They are done when a fork pierces them easily. 1. Steaming the broccoli florets: While the potatoes bake, take 2 cups of broccoli florets. Steam them for about 5-7 minutes. They should turn bright green and become tender. 2. Mixing the filling ingredients: Once the broccoli is ready, chop it into small pieces. In a mixing bowl, combine the steamed broccoli, 1 cup of shredded sharp cheddar cheese, ½ cup of softened cream cheese, ½ cup of sour cream, 2 tablespoons of butter, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, and salt and pepper to taste. Mix until everything is well combined. 1. Scooping out the potato flesh: After the potatoes cool for a few minutes, slice each one in half lengthwise. Use a fork or spoon to scoop out some potato flesh. Leave a little for structure. Add the scooped potato to the bowl with the broccoli mixture. 2. Filling and returning to the oven: Mix the scooped potato into the filling until well combined. Stuff each potato half with the mixture, mounding it nicely on top. Return the stuffed potatoes to the oven. Bake for an additional 15-20 minutes until golden and bubbling. Enjoy your cheesy broccoli stuffed potatoes! When you choose potatoes, pick medium russet ones. They have a nice balance of starch and moisture. This helps create a fluffy inside. To bake them perfectly, wash and scrub each potato well. Prick them a few times with a fork. This lets steam escape during baking. Place the potatoes directly on the oven rack at 400°F (200°C). Bake for 45 to 50 minutes. They should feel soft when you poke them with a fork. To make the filling even better, think about adding some extras. Chopped cooked bacon or diced ham can add a nice touch. You can also swap sharp cheddar for pepper jack for a spicy kick. If you want a creamier filling, mix in a bit more cream cheese or sour cream. This adds smoothness and richness. Make sure to blend these ingredients well, so every bite is tasty. Stuffed potatoes pair well with simple side dishes. A fresh salad or steamed green beans can balance the meal. For a fun presentation, sprinkle some chopped green onions on top before serving. This adds color and a bit of crunch. You can also serve them with a dollop of sour cream or a side of salsa for added flavor. Pro Tips Choose the Right Potatoes: Opt for medium russet potatoes as they have the perfect texture for baking and are easy to scoop out. Enhance the Flavor: Experiment with adding spices like smoked paprika or cayenne pepper to the cheese mixture for an extra kick. Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just stuff the potatoes and bake when ready to serve. Perfectly Steamed Broccoli: Ensure you don’t overcook the broccoli; it should be bright green and tender to preserve flavor and nutrients. {{image_2}} You can easily make this dish more veggie-friendly. To replace cheese and cream, try using plant-based options. Nutritional yeast is a great cheese substitute. You can also use cashew cream instead of regular cream. For veggies, consider adding spinach, bell peppers, or carrots. Each of these adds unique flavors and colors to the dish. Want to add some protein? You can mix in cooked bacon or shredded chicken. Both add flavor and make the dish heartier. If you choose meat, balance the flavors. Use cheese and spices to keep everything tasty. Bacon gives a smoky taste, while chicken adds a mild flavor. For those on a gluten-free diet, choose gluten-free potatoes and check all labels. You can also adapt this dish for vegans. Use vegan cheese and dairy-free cream. This way, you can enjoy cheesy broccoli stuffed potatoes without animal products. To keep your cheesy broccoli stuffed potatoes fresh, place them in an airtight container. This helps prevent them from drying out. Store them in the fridge. They will stay good for about 3 to 5 days. If you want to enjoy them later, freezing is a great option. When reheating, you want to keep the potatoes soft and cheesy. The oven is best for this. Preheat it to 350°F (175°C). Place the stuffed potatoes on a baking sheet. Heat for about 15 to 20 minutes. This method keeps the texture nice. If you use a microwave, cover the potatoes with a damp paper towel. Heat them for 1 to 2 minutes, checking if they are warm enough. To freeze your stuffed potatoes, let them cool completely first. Wrap each one in plastic wrap, then place them in a freezer bag. Squeeze out any air to prevent freezer burn. They can last for about 2 to 3 months. When you want to eat them, take them out and thaw in the fridge overnight. Reheat them in the oven or microwave as mentioned earlier. Enjoy your tasty meal anytime! It takes about 1 hour and 10 minutes to cook stuffed potatoes. This includes 50 minutes for baking and an extra 20 minutes after stuffing. The key is to ensure the potatoes are tender and the filling is hot and bubbly. Yes, you can make them ahead of time. Prepare the stuffed potatoes, then cover and refrigerate them. When ready to eat, just bake them until hot and golden. This saves time on busy nights! You can use Greek yogurt as a substitute for sour cream. It gives a similar creamy texture and tangy flavor. Cream cheese can also work if you want a richer filling. These stuffed potatoes can be healthy! They are packed with broccoli, which is full of vitamins. The potatoes provide fiber, and you control the amount of cheese and cream. Adjusting these ingredients can make them lighter too. Yes, frozen broccoli works great in this recipe. Just thaw and drain it well before adding to the filling. Frozen broccoli is often just as nutritious as fresh and saves prep time. This blog post guides you through making cheesy broccoli stuffed potatoes. We covered ingredients, step-by-step instructions, tips for a great bake, and how to make tasty variations. Whether you prefer vegetarian options or want to include meat, this dish is flexible. Remember, storing leftovers properly ensures they last longer. With these insights, you can create a delightful meal that everyone will enjoy. Now, get cooking!$

Cheesy Broccoli Stuffed Potatoes

Delicious russet potatoes filled with a creamy broccoli and cheese mixture.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 medium russet potatoes
2 cups broccoli florets, steamed
1 cup shredded sharp cheddar cheese
0.5 cup cream cheese, softened
0.5 cup sour cream
2 tablespoons butter
1 teaspoon garlic powder
0.5 teaspoon onion powder
to taste salt and pepper
0.25 cup green onions, chopped for garnish

Instructions

Preheat your oven to 400°F (200°C).
Scrub the russet potatoes under running water to clean them. Prick each potato with a fork a few times to allow steam to escape.
Place the potatoes directly on the oven rack and bake for about 45-50 minutes or until they are tender when pierced with a fork.
While the potatoes are baking, steam the broccoli florets until they are bright green and tender, about 5-7 minutes. Once done, chop the broccoli into smaller pieces.
In a mixing bowl, combine the steamed broccoli, shredded cheddar cheese, cream cheese, sour cream, butter, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Once the potatoes have finished baking, remove them from the oven and let them cool for a few minutes.
Carefully slice each potato in half lengthwise. Use a fork or spoon to gently scoop out a portion of the potato flesh, creating a cavity for the filling. Transfer the scooped-out potato into the bowl with the broccoli mixture and mix until well incorporated.
Stuff each potato half with the cheesy broccoli mixture, mounding it nicely on top.
Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and bubbling.
Remove from the oven, allow to cool slightly, and then sprinkle with chopped green onions for garnish before serving.

Notes

For extra flavor, add cooked bacon bits to the filling.

Keyword broccoli, cheese, potatoes, stuffed