Hey there, foodies! I’m thrilled to share a mouthwatering recipe that’s perfect for satisfying your comfort food cravings. Imagine sinking your teeth into a warm, cheesy, and utterly delicious dish – Broccoli Cheddar Stuffed Potatoes. This delightful recipe brings together the creaminess of mashed potatoes, the goodness of fresh broccoli, and the irresistible allure of melted cheddar cheese. It’s a symphony of flavors that will make your taste buds dance with joy. Whether you’re looking for a hearty side dish or a satisfying main course, these stuffed potatoes are bound to steal the spotlight on your dinner table.
How to Prepare Broccoli Cheddar Stuffed Potatoes
Ingredients for Broccoli Cheddar Stuffed Potatoes
- 4 medium russet potatoes, washed well and dried
- 1 teaspoon olive oil
- 3 tablespoons salted butter, very soft
- 1/2 cup non-fat Greek yogurt
- 3 tablespoons buttermilk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 teaspoon chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried onion flakes
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon paprika
- 1 and 1/2 cups cooked broccoli, chopped, divided
- 1 cup cheddar cheese, shredded, divided
Directions for Broccoli Cheddar Stuffed Potatoes
- Preheat your oven to 400 degrees (F).
- Line a small baking sheet with parchment paper and set it aside.
- Place the washed russet potatoes in a small baking dish and bake them for 45-60 minutes until they become soft and tender.
- Once the potatoes are cool enough to handle, cut them in half lengthwise.
- Gently scoop out the potato pulp and transfer it to a large bowl, taking care not to damage the skins.
- Rub a little olive oil on the outsides of the potato skins to give them a crispy texture.
- Arrange the potato skins on the prepared baking sheet.
- To the potato pulp, add the softened butter and mash it using an electric mixer or a potato masher until it’s smooth.
- Incorporate the non-fat Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, half of the chopped broccoli, and 3/4 cup of shredded cheddar cheese into the mashed potato mixture. Mix well.
- Evenly distribute this flavorful filling among the potato skins.
- Sprinkle the remaining shredded cheddar cheese on top of each stuffed potato.
- Bake the stuffed potatoes for 20-25 minutes or until the cheese melts and the potatoes are heated through.
- Once the cheese is bubbly and golden, remove the potatoes from the oven.
Can I use a different type of potato for this recipe?
While russet potatoes are ideal for their fluffy texture, you can experiment with other types like Yukon Gold for a slightly different taste and texture.
Is it necessary to use buttermilk in the filling?
Buttermilk adds tanginess and richness to the filling, but if you don’t have it, you can substitute it with regular milk.
Can I make these stuffed potatoes in advance?
Absolutely! Prepare the stuffed potatoes up to the point before baking, then cover and refrigerate. Bake them when ready to serve.
What other veggies can I add to the filling?
Get creative! You can add sautéed spinach, bell peppers, or even corn to customize the filling to your taste.
Can I use a different cheese instead of cheddar?
Of course! While cheddar brings a robust flavor, you can try mozzarella, Swiss, or a blend of your favorite cheeses.
How can I make this recipe healthier?
To make it lighter, use low-fat cheese, swap out some butter with olive oil, and increase the proportion of broccoli for added nutrients.
Broccoli Cheddar Stuffed Potatoes
Ingredients
- 4 medium russet potatoes washed well and dried
- 1 teaspoon olive oil
- 3 tablespoons salted butter very soft
- 1/2 cup non-fat Greek yogurt
- 3 tablespoons buttermilk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 teaspoon chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried onion flakes
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon paprika
- 1 and 1/2 cups cooked broccoli chopped, divided
- 1 cup cheddar cheese shredded, divided
Instructions
- Preheat oven to 400 degrees (F).
- Line a small baking sheet with parchment paper; set aside.
- Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft.
- Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise.
- Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact.
- Rub the outsides of the potato skins with a little olive oil.
- Place the skins on the prepared baking sheet and set aside.
- Add the butter to the potato pulp and mash – using an electric mixer or a potato masher – until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese.
- Divide the filling evenly among the potato shells then top with remaining cheese.
- Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through.
