Broccoli and Cheese Stuffed Potatoes Oamc
Discover the ultimate comfort food with these Broccoli and Cheese Stuffed Potatoes, an irresistible blend of fluffy russet potato, tender broccoli florets, and creamy cheddar cheese. Perfect for meal prep or make-ahead freezer meals (OAMC), this recipe combines wholesome ingredients like sour cream, milk, and a hint of garlic for a rich, satisfying filling. Each potato is generously stuffed, topped with melted cheese, and baked to golden perfection. Whether served as a hearty side dish or main course, these cheesy, veggie-packed potatoes are a versatile crowd-pleaser. Plus, they’re simple to freeze and reheat, making them an ideal go-to for busy weeknights.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 2 cups Broccoli florets
- 2 cups Cheddar cheese, shredded
- 3 tablespoons Butter
- 0.5 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Sour cream
- 2 tablespoons Green onions, sliced (optional)
Instructions
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pierce each one with a fork several times.
Place the potatoes on a baking sheet and bake for 50-60 minutes, or until the potatoes are tender when pierced with a knife.
While the potatoes are baking, steam or blanch the broccoli florets until they're tender but still bright green, about 4-5 minutes. Drain and set aside.
Once the potatoes are done, remove them from the oven and let them cool for 10-15 minutes until they're safe to handle.
Cut each potato in half lengthwise. Carefully scoop out the flesh into a large mixing bowl, leaving about 1/4 inch of potato flesh in the shell to maintain structure.
Add the butter, milk, cheddar cheese (reserve 1/2 cup for topping), sour cream, salt, black pepper, and garlic powder to the potato flesh. Mash everything together until smooth and creamy.
Fold the steamed broccoli into the mashed potato mixture, mixing gently to distribute evenly.
Spoon the broccoli and potato mixture back into the potato shells. Place them on a baking sheet.
Top the filled potatoes with the reserved cheddar cheese and, if using, sprinkle with sliced green onions.
If serving immediately, bake the stuffed potatoes at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and potatoes are heated through.
To freeze for OAMC, place the stuffed potatoes on a baking sheet and freeze until solid. Transfer to freezer-safe bags or containers, and label with the date. To reheat, bake frozen potatoes at 375°F (190°C) for 25-30 minutes, or until hot and bubbly.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.6 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 368 mg | 28% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1536 mg | 33% | |
*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.
