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Broccoli Cheese Stuffed Baked Potatoes

A comforting and hearty dish featuring fluffy baked potatoes stuffed with melted cheddar cheese and steamed broccoli, perfect for sharing with family.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes Creamy and fluffy, these potatoes form the perfect base.
  • 2 cups broccoli florets Fresh or frozen, they add a lovely green touch and nutrition.
  • 1 cup shredded cheddar cheese A melted, gooey delight that elevates the dish.
  • 1/2 cup sour cream Adds creaminess and a tangy kick.
  • 2 tablespoons olive oil For drizzling on the potatoes, enhancing flavor and aiding in crispiness.
  • to taste salt and pepper Essential for seasoning and bringing out the dish's natural flavors.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Let it warm up while you prepare the potatoes.
  2. Wash and prick the russet potatoes with a fork to allow steam to escape during baking.
  3. Drizzle the potatoes with olive oil, and sprinkle with salt and pepper.
  4. Bake directly on the oven rack for 45 minutes or until they’re tender when pierced with a knife.
  5. While the potatoes bake, steam or microwave the broccoli florets until tender (about 5 minutes).
Assembly
  1. Remove the potatoes from the oven and let them cool slightly. Cut each potato down the center, gently squeezing the sides to create a pocket.
  2. In a bowl, combine the steamed broccoli, cheddar cheese, and sour cream. Mix until well-blended.
  3. Spoon the broccoli cheese mixture into each potato, heaping it on top.
  4. Return stuffed potatoes to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  5. Serve warm, garnished with additional cheese or a sprinkle of chives if desired!

Notes

For best results, wrap any leftovers in foil or place them in an airtight container in the refrigerator. They can be safely stored for up to 3 days. To reheat, place in the oven at 350°F (177°C) for 15-20 minutes until heated through. They can also be frozen for up to 3 months; ensure they’ve cooled completely before sealing.