There’s something undeniably comforting about a baked potato, especially when it’s loaded with a creamy, cheesy broccoli filling that feels like a warm hug on a plate. These Creamy Broccoli Cheddar Stuffed Baked Potatoes transform simple russets into a hearty and flavorful meal perfect for any night of the week. Whether you’re cooking for family or prepping a satisfying solo dinner, this recipe offers the perfect balance of creamy cheese, tender broccoli, and fluffy potato—all baked to perfection. Let’s dive in and discover why this dish deserves a spot in your regular meal lineup.
Why This Recipe Belongs in Your Rotation
This recipe is a game-changer for busy weeknights and cozy weekends alike. It’s easy to customize, making it ideal for those who love a bit of flexibility in the kitchen. The natural starchiness of russet potatoes provides the perfect vessel to hold a creamy broccoli and sharp cheddar combo that’s both indulgent and satisfying. Plus, it’s packed with wholesome ingredients that come together in under an hour, giving you maximum flavor with minimal fuss. If you love dishes like the Creamy Broccoli Cheddar Chicken Stuffed Potatoes, you’ll definitely want to add this vegetarian version to your repertoire.
Ingredient Checklist
- 4 large russet potatoes – These hearty spuds are perfect for baking and scooping out.
- 2 cups broccoli florets – Fresh or frozen, chopped into bite-sized pieces.
- 1 cup shredded sharp cheddar cheese – Adds a rich, tangy flavor.
- 1/2 cup sour cream – For that creamy texture and slight tang.
- 1/4 cup milk – To loosen the filling and keep it smooth.
- 2 tablespoons olive oil – For roasting the potatoes and adding depth of flavor.
- 1 teaspoon garlic powder – A subtle aromatic boost.
- Salt and pepper to taste – Essential for seasoning.
- 1/4 cup chopped green onions (optional) – For a fresh, mild bite and garnish.
Cook’s Kit
- Baking sheet – To roast your potatoes evenly.
- Large pot – For steaming broccoli if you prefer it softer.
- Mixing bowl – To combine your filling ingredients.
- Fork or potato masher – To fluff the potato flesh after scooping.
- Spoon – For filling the potato skins with the creamy mixture.
- Knife and cutting board – For prepping broccoli and green onions.
Cook Creamy Broccoli Cheddar Stuffed Baked Potatoes Like This
Step 1: Preheat and Prep the Potatoes
Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pat them dry. Rub each potato with olive oil and sprinkle with salt to help crisp the skin. Place them directly on the oven rack or on a baking sheet and bake for about 45-60 minutes, or until tender when pierced with a fork.
Step 2: Cook the Broccoli
While the potatoes bake, steam the broccoli florets until bright green and just tender—about 4-5 minutes. Avoid overcooking to retain that fresh bite and vibrant color. Drain and set aside.
Step 3: Scoop and Prepare Potato Flesh
Once the potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the fluffy potato flesh into a large mixing bowl, leaving a thin border to keep the skins intact.
Step 4: Mix the Filling
Add the steamed broccoli, shredded cheddar cheese, sour cream, milk, garlic powder, salt, and pepper to the potato flesh. Mix everything well until creamy and evenly combined. Taste and adjust seasoning as needed.
Step 5: Stuff and Bake Again
Spoon the creamy broccoli cheddar filling back into the potato skins, mounding it slightly. Arrange the stuffed potatoes on a baking sheet and return to the oven for another 15 minutes, or until the cheese is melted and the tops are golden.
Step 6: Garnish and Serve
Remove from the oven and sprinkle with chopped green onions for a fresh pop of flavor and color. Serve immediately, and enjoy the comforting richness of these Creamy Broccoli Cheddar Stuffed Baked Potatoes.
Health-Conscious Tweaks
- Use Greek yogurt instead of sour cream for added protein and a lighter consistency.
- Swap whole milk for unsweetened almond or oat milk to reduce calories.
- Add finely chopped carrots or cauliflower to sneak in more veggies.
- Reduce cheese slightly or choose a lower-fat sharp cheddar to cut saturated fat.
- Use fresh herbs like parsley or dill instead of green onions for a different flavor profile.
What I Learned Testing
Testing this recipe taught me a few key things that really elevate the final dish:
- Roasting the potatoes with olive oil and salt is crucial for crispy, flavorful skins that hold the filling well.
- Steaming broccoli just until tender keeps it vibrant and prevents mushy texture in the filling.
- Using sharp cheddar rather than mild cheese ensures the filling has enough punch to shine through the potato.
- Adding a splash of milk keeps the filling moist and creamy without making it runny.
- Rebaking the stuffed potatoes for a short time melts the cheese perfectly and warms everything through.
Freezer-Friendly Notes
This recipe freezes beautifully, making it a great option for meal prep. After stuffing the potatoes, allow them to cool completely, then wrap each potato individually in plastic wrap and place in a freezer-safe container or bag. When ready to eat, thaw overnight in the refrigerator, then reheat in a 350°F (175°C) oven for about 20-25 minutes until warmed through. You can also freeze the filling separately in airtight containers and stuff fresh potato skins when ready to serve.
FAQ
Can I use other types of cheese in this recipe?
Absolutely! While sharp cheddar gives a classic flavor, you can experiment with mozzarella for a milder, gooier texture or pepper jack for a bit of spice. Just make sure the cheese melts well.
Is it necessary to steam the broccoli before mixing?
Steaming broccoli softens it just enough to blend seamlessly into the creamy filling without becoming mushy. If you prefer a crunchier texture, you can use raw broccoli, but the filling might be less cohesive.
How do I make these potatoes dairy-free?
Replace the cheddar cheese with a vegan cheese alternative and use coconut or almond-based sour cream and milk substitutes. This keeps the creamy texture while making it suitable for dairy-free diets.
Can I add protein to make this a complete meal?
Yes! For a satisfying protein boost, consider mixing in cooked chicken, ground turkey, or even crispy tofu. You might enjoy dishes like the Cheesy Chicken Broccoli Tater Tot Bake for more inspiration on combining these flavors with protein.
More from the Kitchen
- Creamy Broccoli Cheddar Chicken Stuffed Potatoes – A protein-packed twist on loaded potatoes.
- Cheesy Chicken Broccoli Tater Tot Bake – A comforting casserole with a crispy topping.
- Classic Baked Potato Recipe – Perfect your potato baking skills.
- Garlic Roasted Broccoli – A simple, flavorful side dish.
See You at the Table
Making these Creamy Broccoli Cheddar Stuffed Baked Potatoes is like inviting a little cozy comfort into your kitchen. They’re easy, satisfying, and customizable enough to keep everyone at the table happy. Whether you’re feeding a crowd or enjoying a quiet night in, this recipe brings warmth, flavor, and a touch of indulgence to your meal. Grab your potatoes, get baking, and savor every creamy, cheesy bite. You won’t regret adding this one to your go-to list!
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Creamy Broccoli Cheddar Stuffed Baked Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and pat dry. Rub each potato with olive oil and sprinkle with salt. Place directly on oven rack or baking sheet and bake for 45-60 minutes until tender.
- Steam broccoli florets until bright green and just tender, about 4-5 minutes. Drain and set aside.
- When potatoes are cool enough, slice each in half lengthwise. Scoop out fluffy potato flesh into a large mixing bowl, leaving a thin border to keep skins intact.
- Add steamed broccoli, shredded cheddar cheese, sour cream, milk, garlic powder, salt, and pepper to potato flesh. Mix well until creamy and combined. Adjust seasoning as needed.
- Spoon the creamy broccoli cheddar filling back into potato skins, mounding slightly. Arrange on baking sheet and bake another 15 minutes until cheese melts and tops are golden.
- Remove from oven and sprinkle with chopped green onions. Serve immediately and enjoy.
Notes
- Roast potatoes with olive oil and salt for crispy skins that hold filling well.
- Steam broccoli just until tender to keep vibrant color and avoid mushy texture.
- Sharp cheddar cheese provides a flavorful punch and melts nicely.
- Rebaking stuffed potatoes melts cheese perfectly and warms filling through.
- This recipe freezes well; wrap stuffed potatoes individually for easy meal prep.
