Broccoli and Shrimp Stuffed Potatoes
Elevate your dinner game with these irresistible Broccoli and Shrimp Stuffed Potatoes—a perfect balance of creamy, cheesy indulgence and wholesome ingredients. This easy-to-make recipe features hearty baked Russet potatoes loaded with a savory filling of tender steamed broccoli, succulent shrimp, and a rich mashed potato base seasoned with garlic and onion powder. Topped with melted cheddar cheese, these stuffed spuds are baked to golden perfection for a comforting, flavor-packed meal. Ideal for a quick weeknight dinner or an impressive side dish, this recipe offers satisfying nutrition without sacrificing taste. Whether you're looking for a creative way to enjoy shrimp or a hearty vegetarian-friendly adaptation, these loaded potato halves are customizable, gluten-free, and sure to become a family favorite.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup Cooked shrimp
- 1.5 cups Broccoli florets
- 3 tablespoons Butter
- 0.25 cup Milk
- 1 cup Shredded cheddar cheese
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat the oven to 400°F (200°C).
Scrub the potatoes clean, pat them dry, and pierce each one several times with a fork.
Rub the potatoes with olive oil and sprinkle them with a pinch of salt. Place them directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a fork.
While the potatoes are baking, steam the broccoli florets until they are tender but still bright green, about 5-7 minutes. Chop them into small pieces and set them aside.
Chop the cooked shrimp into bite-sized pieces if needed and set aside.
Once the potatoes are done baking, remove them from the oven and let them cool slightly until they are safe to handle.
Cut each potato in half lengthwise and scoop out the flesh into a large mixing bowl, leaving a 1/4-inch shell intact for stability.
Add the butter, milk, garlic powder, onion powder, salt, and black pepper to the potato flesh in the mixing bowl. Mash the mixture until smooth and creamy.
Fold in the chopped broccoli, shrimp, and half of the shredded cheddar cheese into the mashed potato mixture until evenly combined.
Spoon the filling back into the potato shells, mounding them slightly.
Sprinkle the remaining shredded cheddar cheese over the top of each stuffed potato half.
Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 10-15 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool for a few minutes. Serve warm and enjoy!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.1 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 301 mg | 23% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1490 mg | 32% | |
*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.
