Baked Stuffed Broccoli Taters
Transform humble baked potatoes into a show-stopping side dish with these Baked Stuffed Broccoli Taters! Perfectly baked russet potatoes are hollowed out and filled with a creamy, cheesy mash made with sour cream, sharp cheddar, and tender broccoli florets. Topped with crunchy, golden panko breadcrumbs and a final sprinkle of cheddar, these potatoes bake to perfection for a irresistibly crispy crust and gooey interior. Ideal for weeknight dinners or as a star side dish for a special occasion, this recipe comes together with simple ingredients to deliver bold flavor and texture in every bite. Garnish with fresh chives for an optional pop of color and aroma, and serve these hearty stuffed potatoes warm for a crowd-pleasing, nutrient-rich addition to your table.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 cups broccoli florets
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese
- 0.25 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons chopped chives (optional)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean, pierce them with a fork several times, and place them on a baking sheet. Bake for 50-60 minutes, or until tender when pierced with a knife.
While the potatoes bake, bring a medium pot of water to a boil. Add the broccoli florets and cook for 2-3 minutes until bright green and just tender. Drain and chop into small pieces.
When the potatoes are done, carefully slice each potato in half lengthwise. Scoop out the flesh into a mixing bowl, leaving about 1/4 inch of potato around the skin to maintain its structure.
Mash the potato flesh with a fork or potato masher. Add butter, sour cream, milk, 1 cup of cheddar cheese, garlic powder, salt, and pepper. Mix until smooth.
Fold in the chopped broccoli, making sure it's evenly incorporated.
Spoon the filling back into the potato skins, mounding it slightly.
Mix the panko breadcrumbs with olive oil in a small bowl until evenly coated. Sprinkle the breadcrumb mixture over the stuffed potatoes, followed by the remaining 1/2 cup of cheddar cheese.
Place the stuffed potatoes back onto the baking sheet and return them to the oven. Bake for 10-15 minutes, or until the cheese is melted and the breadcrumbs are golden brown.
Garnish with chopped chives, if desired, and serve warm.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 8.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 468 mg | 36% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1656 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
