Go Back
Homemade Creamy Broccoli Cheddar Stuffed Baked Potatoes photo

Creamy Broccoli Cheddar Stuffed Baked Potatoes

This Creamy Broccoli Cheddar Stuffed Baked Potatoes recipe is a comforting, cheesy delight perfect for cozy dinners and easy to customize for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes 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 creamy texture and slight tang
  • 1/4 cup milk to loosen the filling and keep it smooth
  • 2 tablespoons olive oil for roasting potatoes and flavor
  • 1 teaspoon garlic powder for subtle aromatic boost
  • salt and pepper to taste
  • 1/4 cup chopped green onions optional, for garnish and fresh mild bite

Equipment

  • Baking sheet
  • Large pot
  • Mixing bowl
  • Fork or potato masher
  • Spoon
  • Knife and cutting board

Method
 

  1. 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.
  2. Steam broccoli florets until bright green and just tender, about 4-5 minutes. Drain and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.