Cheesy Broccoli Stuffed Potatoes
350kcal
Ingredients
For the Potatoes
- 4 large russet potatoes these large potatoes have the perfect fluffiness for stuffing
- 2 tablespoons butter adds a rich, creamy texture to your cheesy filling
For the Cheesy Filling
- 1 cup broccoli florets fresh or frozen
- 1 cup shredded cheddar cheese the star ingredient
- 1/2 cup sour cream contributes a tangy flavor
- 1/4 cup milk helps to achieve a smoother consistency
- 1 teaspoon garlic powder enhances the savory flavor
- 1 teaspoon salt elevates all the flavors
- 1/2 teaspoon pepper adds warmth and complexity
For Garnish
- 2 tablespoons chopped green onions a fresh, vibrant touch
Method
How to Make Cheesy Broccoli Stuffed Potatoes
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes thoroughly under cool water. Prick each potato several times with a fork.
- Bake the potatoes directly on the oven rack for 45-60 minutes, until tender.
- Steam or boil the broccoli florets until tender, around 5-7 minutes for fresh broccoli.
- Chop the cooked broccoli into small pieces.
- Combine the chopped broccoli, shredded cheddar cheese, sour cream, milk, melted butter, garlic powder, salt, and pepper in a mixing bowl.
- Slice each baked potato in half lengthwise. Carefully scoop out some flesh, leaving enough to maintain its shape.
- Stuff each potato half generously with the cheesy broccoli mixture. Top with additional shredded cheddar cheese.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
- Cool the potatoes for a few minutes before serving. Garnish with chopped green onions if desired.
Nutrition
Serving1potatoCalories350kcalCarbohydrates45gProtein10gFat15gSaturated Fat7gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol30mgSodium500mgPotassium800mgFiber5gSugar2gVitamin A500IUVitamin C50mgCalcium250mgIron2mg