Broccoli Bakers
Transform your weeknight dinner routine with these comforting, flavor-packed Broccoli Bakers! Tender russet potatoes are baked to perfection, scooped out, and combined with a luscious mix of sour cream, butter, milk, and seasonings for a creamy mashed interior. This hearty filling gets a nutritious twist with vibrant, blanched broccoli florets and a generous dose of melted cheddar cheese. The stuffed potatoes are then topped with more cheese and baked until bubbly and golden, creating a crispy, gooey finish that’s downright irresistible. Perfect as a filling main dish or a show-stopping side, these Broccoli Bakers are easy to prepare, kid-approved, and ready to elevate your table. Garnish with fresh green onions for a pop of color and extra flavor! Tags: loaded baked potatoes, cheesy broccoli recipe, stuffed potato recipe.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 2 tablespoons unsalted butter
- 0.25 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons green onions (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes, then dry them thoroughly. Pierce each potato several times with a fork.
Rub the potatoes with olive oil and place them directly on the oven rack. Bake for 50–60 minutes, or until they are tender when pierced with a knife.
While the potatoes bake, bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2–3 minutes until bright green and tender but still crisp. Drain and set aside.
In a large mixing bowl, combine the sour cream, butter, milk, salt, and black pepper. Stir until smooth.
Once the potatoes are baked and cool enough to handle, slice them lengthwise, about two-thirds of the way down, and gently scoop out the insides into the mixing bowl, leaving a thin shell. Place the empty potato shells on a baking sheet.
Mash the potato insides with the sour cream mixture until fluffy and well-combined. Fold in the blanched broccoli and half of the shredded cheddar cheese.
Spoon the mixture evenly back into the potato shells. Sprinkle the remaining cheddar cheese over the top of each stuffed potato.
Return the stuffed potatoes to the oven and bake for an additional 10–15 minutes, or until the cheese on top is melted and bubbly.
Remove from the oven and garnish with chopped green onions if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 3297 mg | 143% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 18.2 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1215 mg | 93% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3868 mg | 82% | |
*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.
