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Baked potatoes stuffed with broccoli and cheese
Redondo

Broccoli and Cheese Stuffed Baked Potatoes

These Broccoli and Cheese Stuffed Baked Potatoes are the ultimate comfort food — creamy, cheesy, and packed with tender broccoli inside crispy, golden potato skins.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 stuffed potatoes
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes
  • 2 cups broccoli florets, chopped and steamed
  • 1.5 cups shredded sharp cheddar cheese
  • 0.5 cup sour cream
  • 2 tbsp unsalted butter
  • Salt and black pepper to taste

Equipment

  • Oven For baking potatoes
  • Steamer or pot To steam broccoli
  • Mixing bowl To mash and mix filling
  • Baking tray For second bake

Method
 

  1. Preheat oven to 400°F (200°C). Scrub potatoes, prick with fork, and bake directly on oven rack for 45–60 minutes until crispy and fork-tender.
  2. Steam broccoli for 4–5 minutes until just tender. Chop finely.
  3. Let potatoes cool slightly. Slice lengthwise and scoop out insides, leaving ¼-inch shell.
  4. Mash potato with butter, sour cream, salt, pepper, and most of the cheese. Fold in broccoli.
  5. Spoon filling back into shells. Top with remaining cheese and bake at 375°F for 15 minutes.

Notes

You can prep the filling a day in advance and store it in the fridge. Just stuff and bake when ready. Perfect for meal prep or weeknight dinners.