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- 4 large russet potatoes - 2 cups fresh broccoli florets, chopped - 1 ½ cups shredded sharp cheddar cheese, plus more for topping - ½ cup sour cream - ¼ cup cream cheese, softened - 2 tablespoons unsalted butter, softened - 1 clove garlic, minced - Salt and freshly ground black pepper to taste - 1 teaspoon garlic powder - ½ teaspoon onion powder - Chopped green onions, for garnish (optional) To create the best broccoli cheddar stuffed potatoes, you need simple ingredients. The russet potatoes will give you a fluffy inside. Fresh broccoli adds color and nutrients. Cheddar cheese delivers that comforting, cheesy flavor we all crave. - Additional seasonings or spices - Different types of cheese - Low-fat substitutes for sour cream Feel free to mix and match! You can add spices like paprika or cayenne for a kick. Try different cheeses like mozzarella or gouda for a unique twist. If you're watching fat intake, low-fat sour cream works too. For the full recipe, you can check the instructions above. Enjoy your cooking! First, scrub the russet potatoes under cool water. This removes any dirt. Next, poke several holes in each potato with a fork. This step lets steam escape while baking. Now, place the potatoes on a baking sheet. Preheat your oven to 400°F (200°C). Bake the potatoes for 45 to 60 minutes. They are done when you can easily poke them with a fork. Once baked, take them out and let them cool for a few minutes. While the potatoes bake, it’s time to prepare the broccoli. Steam the chopped broccoli florets in a steaming basket over boiling water for about 3 to 4 minutes. You want them to be bright green and tender. Once cooked, drain the broccoli and set it aside. In a mixing bowl, combine the shredded sharp cheddar cheese, sour cream, cream cheese, softened butter, minced garlic, garlic powder, onion powder, and a pinch of salt and pepper. Mix until all ingredients blend into a creamy filling. When the baked potatoes cool enough to handle, slice each one in half lengthwise. Use a spoon to scoop out the insides. Place the potato flesh into the mixing bowl with the cheese mixture. Be sure to leave a little potato in the skins to hold their shape. Next, gently fold the steamed broccoli into the potato and cheese mixture. Make sure everything is well combined. Taste the filling and add more salt and pepper if needed. Now, generously spoon the creamy filling back into each potato skin. Pack it tightly for a hearty bite. If you'd like, sprinkle more shredded cheddar cheese on top. Place the stuffed potatoes back on the baking sheet. Return them to the oven and bake for an additional 15 to 20 minutes. You want the cheese to melt, and the tops should be golden and bubbly. This step makes the dish even more delicious! For the full recipe, check out the Cheesy Broccoli-Stuffed Baked Potatoes section. Choosing the right potato is key. I prefer large russet potatoes. Their starchy texture holds up well when baked. They become soft inside and crisp on the outside. This makes them ideal for stuffing. To balance flavors, season well. I add salt and pepper to the cheese mix. Garlic powder and onion powder add depth. Taste the filling before stuffing the potatoes. Adjust spices as needed. A little extra salt can elevate the whole dish. Prep ahead to save time. You can chop the broccoli and mix the filling in advance. Store them in the fridge until you’re ready to bake. This way, you cut down on cooking time. You can also use the microwave for cooking potatoes. Poke holes in them and microwave for about 10-12 minutes. This speeds up the process. Finish them in the oven for that crispy skin. Presentation matters. Serve the stuffed potatoes on a warm platter. This makes them more inviting. Garnish with chopped green onions for color. It adds a nice contrast to the cheesy filling. For an extra touch, sprinkle more cheese on top before baking. This creates a golden, bubbly crust. Pair these potatoes with a side salad to complete the meal. The fresh greens balance the richness nicely. For the full recipe, check out the details above. {{image_4}} You can switch up your ingredients for a new twist. Using sweet potatoes instead of russet potatoes adds a sweet flavor. Sweet potatoes are also packed with nutrients. They can make your dish colorful and fun! If you want a vegan version, there are many options. Use plant-based cheese and dairy-free cream. Cashew cream can also be a great substitute. These alternatives keep the dish creamy and rich without animal products. Want some heat? Try spicy broccoli cheddar stuffed potatoes. Add jalapeños or red pepper flakes to the cheese mixture. This gives a nice kick that many love! You can also mix in cooked meats or plant-based proteins. Adding chicken, bacon, or tofu can make the dish heartier. Each choice can change the taste and texture, making it unique to your liking. You can make this dish seasonal by adding fresh veggies. Think zucchini, asparagus, or bell peppers. These add a pop of color and flavor. They also bring in nutrients that fit the season. For holiday-themed versions, you might consider cranberries or nuts. Adding these can create a festive touch. It also makes the dish more special for gatherings. For the full recipe, check out the detailed instructions on how to make these tasty variations! To keep your broccoli cheddar stuffed potatoes fresh, place them in an airtight container. The fridge is best for storage. Make sure to let them cool before sealing. They will stay fresh for about 3 to 5 days in the fridge. If you want to save them longer, consider freezing. For the best taste, use an oven to reheat your stuffed potatoes. Preheat the oven to 350°F (175°C) and warm them for about 20 minutes. This way, the filling stays creamy, and the skin gets crispy. If you’re short on time, the microwave works too. Heat them in short bursts, about 1 to 2 minutes at a time. Check often to keep the texture nice. You can freeze stuffed potatoes! First, let them cool completely. Wrap each potato tightly in plastic wrap, then place them in a freezer bag. This keeps out air and prevents freezer burn. When you are ready to eat, thaw them in the fridge overnight. Reheat in the oven to enjoy their cheesy goodness again. What are the best potatoes for baking? The best potatoes for baking are russet potatoes. They have a fluffy texture and a thick skin. Their size makes them perfect for stuffing. Can I make this recipe ahead of time? Yes, you can prepare the filling a day before. Just store it in the fridge. Bake the potatoes fresh for the best taste. How do I ensure the filling doesn’t get soggy? To keep the filling firm, avoid overcooking the broccoli. Use just enough sour cream and cheese. This will help maintain a nice texture. Is it possible to make this dish gluten-free? Yes, this dish is naturally gluten-free. Just check your cheese and sour cream labels to ensure they are gluten-free. How many calories are in a serving? Each serving has about 400 calories. This can vary based on the amount of cheese and sour cream used. Nutritional breakdown (carbs, proteins, fats) - Carbohydrates: 55g - Protein: 12g - Fats: 18g What to serve with broccoli cheddar stuffed potatoes? These potatoes pair well with a fresh green salad. You can also serve them with grilled chicken or fish. Complementary side dishes and salads Try roasted vegetables or a creamy coleslaw. Both add nice flavors and textures. In this blog post, we explored the ingredients and steps to make delicious broccoli cheddar stuffed potatoes. You learned how to prepare, bake, and customize your dish with various flavors and options. Remember, you can adjust ingredients and techniques to fit your taste. By using fresh veggies and spices, you create a meal that’s both hearty and tasty. These stuffed potatoes are perfect for any occasion, team them with your favorite sides for an excellent meal. Enjoy creating and sharing this comforting dish with family and friends!

Broccoli Cheddar Stuffed Potatoes

Indulge in the ultimate comfort food with these cheesy broccoli-stuffed baked potatoes! Perfectly baked russet potatoes are filled with a creamy blend of cheddar cheese, sour cream, and fresh broccoli for a delicious twist. This easy recipe is perfect for dinner or a cozy night in. Discover how to make this mouthwatering dish and elevate your weeknight meals. Click through to explore the full recipe and make it tonight!
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Ingredients
  

4 large russet potatoes

2 cups fresh broccoli florets, chopped

1 ½ cups shredded sharp cheddar cheese, plus more for topping

½ cup sour cream

¼ cup cream cheese, softened to room temperature

2 tablespoons unsalted butter, softened

1 clove garlic, minced

Salt and freshly ground black pepper to taste

1 teaspoon garlic powder

½ teaspoon onion powder

Chopped green onions, for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C). Begin by scrubbing the russet potatoes under cool water to clean them, then poke several holes in each potato using a fork. This will allow steam to escape during baking.

    Arrange the potatoes on a baking sheet and transfer them to the preheated oven. Bake for 45-60 minutes, or until the potatoes are fork-tender. Once done, remove them from the oven and allow them to cool for a few minutes.

      While the potatoes are baking, prepare the broccoli. Steam the chopped broccoli florets in a steaming basket over boiling water for about 3-4 minutes, or until they reach a vibrant green color and are tender. Once cooked, drain and set aside.

        In a mixing bowl, combine the shredded sharp cheddar cheese, sour cream, cream cheese, softened butter, minced garlic, garlic powder, onion powder, and a pinch of salt and pepper. Mix until all ingredients are well incorporated into a creamy filling.

          Once the baked potatoes are cool enough to handle, carefully slice each potato in half lengthwise. Use a spoon to scoop out the insides, placing the potato flesh into the mixing bowl with the cheese mixture. Leave a small amount of potato in the skins to help hold their shape.

            Gently fold the steamed broccoli into the potato and cheese mixture, ensuring everything is evenly combined. Taste the filling and adjust the seasoning with more salt and pepper if needed.

              Generously spoon the creamy filling back into the potato skins, packing it in tightly to ensure a hearty bite. If desired, sprinkle additional shredded cheddar cheese on top of each stuffed potato for an extra cheesy finish.

                Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden and bubbly.

                  Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 4

                    - Presentation Tips: Serve the cheesy broccoli-stuffed potatoes on a warm platter, garnished with finely chopped green onions for an eye-catching splash of color. Pair with a refreshing side salad to complete a satisfying meal!