Description

Delicious Broccoli Cheese Baked Potatoes featuring tender baked Russet potatoes filled with a creamy mixture of mashed potato, steamed broccoli, and melted cheddar cheese. This comforting dish combines rich flavors and a cheesy, satisfying texture, perfect as a hearty side or a light main.

Ingredients

Potatoes

4 large Russet potatoes

Filling

4 tbsp unsalted butter
2 cups cheddar cheese, shredded
1 cup boiled broccoli, chopped into bite-sized pieces
1/2 cup milk
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper

Additional

Olive oil (for rubbing potatoes)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
Bake Potatoes: Rub each Russet potato with olive oil. Place them on a baking sheet and bake for 1 hour, or until the potatoes are tender when pierced with a fork. Remove from oven and let cool slightly.
Prepare Broccoli: Chop boiled broccoli into bite-sized pieces to be incorporated into the filling.
Hollow Potatoes: Cut each baked potato in half lengthwise. Carefully scoop out the insides, leaving a 1/4-inch thick shell to hold the filling.
Mash Potato Filling: In a bowl, mash the scooped-out potato flesh with butter, milk, onion powder, garlic powder, salt, and pepper until smooth and creamy.
Add Broccoli and Cheese: Fold the chopped broccoli and 1 2/3 cups of shredded cheddar cheese into the mashed potato mixture, blending evenly.
Fill Potato Shells: Spoon the broccoli and cheese potato mixture back into the hollowed potato skins, filling them generously. Sprinkle the remaining cheddar cheese on top of each filled potato half.
Bake with Cheese: Return the filled potatoes to the oven and bake for an additional 15 minutes, or until the cheese on top is fully melted and slightly golden.
Serve: Remove from oven and serve immediately while warm and cheesy.

Notes

You can steam fresh broccoli instead of boiling for a quicker option.
For extra flavor, consider adding chopped chives or green onions to the filling mix.
Leftover baked potatoes can be refrigerated for up to 3 days and reheated in the oven.
To make this recipe vegetarian, ensure using vegetarian-friendly cheese that contains no animal rennet.
Russet potatoes are preferred for their fluffy texture when baked, but Yukon Gold can be substituted.