Broccoli cheddar stuffed potatoes are a comforting and indulgent dish that perfectly combines the earthy flavor of baked potatoes with the richness of melted cheddar cheese and the freshness of broccoli. This dish is a delicious twist on the classic stuffed potato, elevating the simple spud into a hearty, flavorful meal. Whether served as a side dish or a main course, these stuffed potatoes offer a balanced combination of creamy, cheesy goodness and nutritious vegetables, making them a perfect addition to any meal. The savory flavors and hearty textures of this dish are sure to satisfy even the pickiest eaters, providing a nutritious and filling option for both adults and children alike.

The history of stuffed potatoes dates back to the early 19th century, with the potato itself being a staple food in many cultures, particularly in Europe and the Americas. Potatoes were first domesticated by the indigenous people of the Andes Mountains in South America around 8,000 years ago. They were introduced to Europe by Spanish explorers in the late 16th century and became widely popular in countries like Ireland, where they played a significant role in the local diet. The concept of stuffing potatoes with various fillings, such as cheese, bacon, and vegetables, evolved over time as cooks sought to create more filling and creative ways to prepare this versatile vegetable. The broccoli cheddar variation, which combines the creamy, sharp flavor of cheddar cheese with the health benefits of broccoli, became a popular choice in American homes and restaurants in the latter half of the 20th century.

Ingredients Breakdown

4 large russet potatoes
1 tablespoon olive oil
1 cup broccoli florets, steamed or blanched
1 1/2 cups shredded sharp cheddar cheese
1/2 cup sour cream
2 tablespoons butter
1/4 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Optional toppings: Green onions, bacon bits, additional shredded cheese, or a drizzle of ranch dressing

Russet potatoes are ideal for this recipe due to their fluffy texture when baked. The broccoli provides essential vitamins and minerals, such as vitamin C, fiber, and potassium, while the sharp cheddar cheese adds a creamy, bold flavor. Sour cream and butter contribute to the rich and smooth texture, making the filling extra decadent. Garlic powder enhances the overall flavor profile, and salt and pepper help balance the seasonings. Optional toppings like bacon bits or green onions can add additional texture and flavor to customize your stuffed potatoes.

Step-by-Step Recipe

Preheat the oven to 400°F (200°C). Wash the russet potatoes thoroughly and pat them dry.
Prick the potatoes several times with a fork to allow steam to escape during baking. Rub each potato with a little olive oil and sprinkle with salt.
Place the potatoes directly on the oven rack or a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, steam or blanch the broccoli florets until tender, about 4-5 minutes. Drain any excess water and chop the broccoli into small pieces.
Once the potatoes are done, remove them from the oven and let them cool slightly. Cut a slit lengthwise along the top of each potato, being careful not to cut all the way through.
Gently fluff the insides of the potatoes with a fork to create space for the filling.
In a mixing bowl, combine the steamed broccoli, shredded cheddar cheese, sour cream, butter, garlic powder, salt, and pepper.
Spoon the mixture into the potatoes, mounding it on top.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and, if desired, top with optional garnishes like green onions, bacon bits, or extra cheese. Serve immediately.

Tips for the Perfect Broccoli Cheddar Stuffed Potato

To ensure your potatoes are perfectly baked, select large russet potatoes with firm skins and uniform shapes. Wrapping the potatoes in foil is not necessary for this recipe, as leaving them unwrapped will allow the skin to crisp up. Make sure to fluff the insides of the potato gently with a fork to avoid making them too mashed. For extra creamy filling, you can add a little milk or cream to the mixture, adjusting the consistency to your preference. Use freshly shredded cheddar cheese for the best melt and texture. If you’re in a hurry, you can microwave the potatoes instead of baking them, though the texture may not be quite as crispy. To add a smoky flavor, try incorporating some cooked bacon or smoked cheese into the filling.

Variations and Customizations

There are many ways to customize your broccoli cheddar stuffed potatoes. For a vegetarian version, you can swap out the cheddar cheese for a dairy-free alternative and use vegan butter and sour cream. For a protein-packed version, add cooked chicken, turkey, or even ground beef to the filling. If you’re looking for extra flavor, you can mix in some sautéed onions, mushrooms, or bell peppers. For a lighter version, consider using Greek yogurt in place of sour cream and reducing the amount of cheese. Spice lovers can add jalapeños or hot sauce to the filling for an extra kick. You can also turn this dish into a loaded baked potato by adding ingredients like crispy bacon, chives, or a drizzle of ranch dressing.

Health Considerations and Nutritional Value

Broccoli cheddar stuffed potatoes offer a well-rounded balance of nutrients. The potatoes provide complex carbohydrates, which serve as a good source of energy, while the broccoli adds vitamins A, C, and K, along with fiber and antioxidants. The cheddar cheese is rich in calcium, but it’s also high in saturated fat, so consuming it in moderation is important for those monitoring their fat intake. Sour cream and butter contribute additional calories and fats, so opting for lighter versions of these ingredients can reduce the overall fat content. For those following specific dietary plans, you can customize the recipe to be gluten-free, vegetarian, or dairy-free by using appropriate substitutions. When prepared with mindful ingredient choices, this dish can be part of a healthy, balanced meal.

FAQ

Can I prepare the stuffed potatoes in advance?
Yes, you can bake the potatoes and prepare the filling ahead of time. Store the potatoes and filling separately in the fridge, then assemble and bake them just before serving.

Can I use other types of cheese?
Absolutely! You can use mozzarella, Monterey Jack, or a blend of your favorite cheeses for a different flavor profile.

Can I make this recipe without sour cream?
Yes, you can substitute sour cream with Greek yogurt or even cottage cheese for a lighter option.

How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Can I freeze stuffed potatoes?
Yes, stuffed potatoes can be frozen before baking. Wrap them tightly in plastic wrap or foil and freeze for up to 3 months. To reheat, bake from frozen at 375°F for 25-30 minutes, or until heated through.

broccoli cheddar stuffed potato

Broccoli cheddar stuffed potatoes are a comforting and hearty dish that combines baked potatoes, broccoli, and melted cheese into a satisfying meal. Perfect for customization, they offer a balanced blend of flavors and nutrients, making them a great choice for any occasion.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings 4

Ingredients

BAKED POTATOES

4 russet potatoes approximately ¾ lb. each ($2.35)
1 Tbsp olive oil $0.16
Salt $0.02

BROCCOLI CHEESE SAUCE

1/2 lb frozen broccoli florets $1.19
3 Tbsp butter $0.39
3 Tbsp all-purpose flour $0.03
3 cups whole milk $1.27
1 tsp salt $0.05
1/4 tsp garlic powder $0.02
6 oz. medium cheddar cheese shredded ($1.28)

Instructions

Preheat the oven to 400ºF. Remove the broccoli from the freezer and let it thaw while the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and set it aside until ready to use.
Wash the potatoes thoroughly, then dry them with a paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish and use your hands to coat each potato in oil. Place the oiled potatoes on a baking sheet and season them with a pinch of salt. Bake the potatoes for about 60 minutes, or until they are tender throughout.
With about 15 minutes left in the baking time for the potatoes, start preparing the cheese sauce. Add the butter and flour to a medium-sized saucepan. Place the pot over medium heat and whisk the butter and flour together as they melt. Allow the mixture to bubble and foam, whisking continuously. Cook for an additional 2 minutes to remove the raw flour taste, but be careful not to let the flour brown.
Whisk the milk into the butter and flour mixture. Bring it to a simmer, whisking frequently. Once the mixture reaches a simmer, it will begin to thicken. When thick enough to coat the back of a spoon, remove the pot from the heat. Season the sauce with salt and garlic powder.
Gradually whisk the shredded cheddar into the sauce, adding it one handful at a time. Make sure each handful of cheese is fully melted before adding the next. Once all the cheddar has been incorporated, stir in the chopped broccoli.
When the potatoes are finished baking, carefully slice them open. Use a fork to slightly mash the insides of the potatoes. When ready to serve, place each potato on a plate or in a bowl, then ladle the broccoli cheese sauce over the top. Serve warm.

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