Broccoli Cheddar Twin Stuffed Potatoes
Transform your dinner table with these indulgent Broccoli Cheddar Twin Stuffed Potatoes, a comforting blend of creamy mashed potatoes, tender steamed broccoli, and sharp cheddar cheese baked to perfection. With crispy russet potato skins as the base, these twice-baked potatoes achieve the ultimate balance between texture and flavor, boasting a luscious filling made with sour cream, butter, and a hint of garlic powder. Topped with melty cheddar and a sprinkle of optional fresh chives, this dish is an irresistible side or a hearty vegetarian main course. Ready in just 1 hour and 20 minutes, this easy-to-follow recipe combines wholesome ingredients with a satisfying presentation that’s sure to impress. Perfect for family dinners, holiday spreads, or an elevated weekday meal, these stuffed potatoes are the ideal marriage of comfort food and wholesome nourishment.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Broccoli florets
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cup Sour cream
- 3 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Milk
- 1 tablespoon Olive oil
- 0.5 teaspoon Garlic powder
- 2 tablespoons Chives, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and scrub the russet potatoes thoroughly. Pat them dry and prick each potato several times with a fork to allow steam to escape.
Rub the potatoes with olive oil and sprinkle lightly with salt. Place them on the prepared baking sheet and bake for 50-60 minutes, or until the potatoes are tender and the skin is crisp.
While the potatoes bake, steam the broccoli florets until tender, about 5-7 minutes. Chop the cooked broccoli into small pieces and set aside.
Once the potatoes are cooked, remove them from the oven and let them cool slightly until safe to handle. Cut each potato in half lengthwise.
Using a spoon, carefully scoop out the potato flesh into a large mixing bowl, leaving about 1/4 inch of potato along the skin to maintain the structure of the shells.
Add the butter, sour cream, milk, salt, black pepper, and garlic powder to the potato flesh. Mash the mixture until smooth and creamy.
Fold in the chopped broccoli and 1 cup of the shredded cheddar cheese, mixing until evenly combined.
Spoon the filling back into the potato shells, mounding it slightly. Sprinkle the tops with the remaining 0.5 cup of cheddar cheese.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with chopped chives, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3768 mg | 164% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 26.8 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1715 mg | 132% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 7041 mg | 150% | |
*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.
