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When it comes to comfort food, few dishes can rival the hearty satisfaction of stuffed potatoes. Our recipe for Cheesy Delight: Oven-Roasted Broccoli Cheddar Stuffed Potatoes takes this classic dish to a whole new level by infusing it with the nutritious goodness of broccoli and the rich, savory flavor of cheddar cheese. Perfectly baked russet potatoes create a fluffy canvas that is both filling and nutritious, while the combination of tender broccoli and melted cheese ensures every bite is a cheesy, flavorful experience.

Oven-Roasted Broccoli Cheddar Stuffed Potatoes

Indulge in the comfort of Cheesy Delight: Oven-Roasted Broccoli Cheddar Stuffed Potatoes. This recipe transforms classic stuffed potatoes into a nutritious meal packed with fiber-rich broccoli and creamy cheddar cheese. With perfectly baked russet potatoes as a base, each bite offers a delightful blend of flavors and textures. Perfect as a hearty main or alongside your favorite protein, these delicious stuffed potatoes are sure to become a family favorite. Discover the benefits of broccoli and cheese and enjoy a satisfying dish that’s both wholesome and comforting.
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Ingredients
  

4 large russet potatoes

2 cups broccoli florets (fresh or frozen)

1 cup sharp cheddar cheese, shredded

1/2 cup sour cream

1/4 cup cream cheese, softened

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1/4 cup green onions, sliced (for garnish)

Optional: additional cheddar cheese for topping

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Potatoes: Scrub the russet potatoes under running water and poke several holes in each potato using a fork. Rub the potatoes with a tablespoon of olive oil and sprinkle with coarse salt. Place them directly on the oven rack or on a baking sheet to catch drips.

      Roast Potatoes: Bake the potatoes in the preheated oven for about 45-60 minutes, or until they are fork-tender.

        Prepare Broccoli: While the potatoes are roasting, prepare the broccoli. If using fresh broccoli, cut it into small florets. For frozen, simply thaw them. In a pan, add 1 tablespoon of olive oil and sauté the broccoli over medium heat until tender, about 5-7 minutes. Season with salt, pepper, garlic powder, and onion powder.

          Make Filling: In a large bowl, combine the sautéed broccoli, shredded cheddar cheese, sour cream, and softened cream cheese. Mix well until all ingredients are combined.

            Stuff the Potatoes: Once the potatoes are cooked, remove them from the oven and allow them to cool slightly. Cut each potato in half lengthwise and scoop out a small portion of the flesh to create space for the filling. Be sure to leave some potato flesh to maintain structure. Add the scooped potato to the broccoli and cheese mixture and stir to combine.

              Fill Potatoes: Spoon the broccoli and cheese filling into each potato half generously. If desired, sprinkle additional cheddar cheese on top.

                Final Bake: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and the cheese is bubbly.

                  Garnish and Serve: Remove from the oven and sprinkle with sliced green onions for garnish. Let cool for a few minutes before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | 4 servings