Broccoli Baked Potatoes
Transform your everyday spuds into a hearty, flavor-packed meal with these irresistible Broccoli Baked Potatoes. Perfectly roasted Russet potatoes are stuffed with a creamy, cheesy broccoli filling, made luscious with sour cream, melted butter, and a touch of milk. To elevate the flavor, sharp cheddar cheese melts into every bite, while the optional garnish of green onions adds a fresh touch. This easy yet indulgent recipe is ideal for weeknight dinners, meal prep, or a crowd-pleasing side dish. With its mix of nutritious broccoli and comforting cheesy goodness, these stuffed baked potatoes strike the perfect balance between wholesome and satisfying. Ready in just over an hour, this dish takes the humble baked potato to bold, mouthwatering new heights!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Broccoli florets
- 1 cup Cheddar cheese
- 4 tablespoons Butter
- 0.5 cup Milk
- 0.5 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Olive oil
- 2 tablespoons Green onions (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly. Pat them dry with a clean towel.
Pierce each potato several times with a fork. Rub the skin with olive oil and sprinkle a small pinch of salt over each potato.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until tender when pierced with a knife.
While the potatoes bake, bring a pot of water to a boil. Add the broccoli florets and cook for 3-4 minutes until bright green and tender. Drain and set aside.
In a medium saucepan over low heat, melt the butter. Stir in the milk, sour cream, salt, and black pepper until well combined.
Add the cooked broccoli to the butter mixture and stir in 3/4 cup of the shredded cheddar cheese. Cook for 1-2 minutes, stirring, until the cheese is melted and the mixture is creamy. Remove from heat.
When the potatoes are cooked, remove them from the oven and let them cool slightly.
Carefully cut a slit down the center of each potato and gently fluff the interior with a fork to create space for the filling.
Spoon the broccoli and cheese mixture into each potato, dividing it equally among the four.
Sprinkle the remaining 1/4 cup of cheddar cheese on top of the potatoes.
Return the stuffed potatoes to the oven and bake for an additional 5-7 minutes, or until the cheese on top is melted and bubbly.
Remove from the oven and garnish with chopped green onions, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.0 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 334 mg | 26% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1545 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.
