From the moment I first heard about stuffed potatoes, I kept wondering why I had never thought of them before. This seems like such an obvious idea for a side dish or a meal itself. After all, we put gravy and meat on top of potatoes, why not stuff them with all kinds of good stuff?
This is such a blessing to me, after a busy day. Especially if I do not have a lot of time. I can grab the items from a day or two before and mix them up and stuff potatoes!
Imagine the possibilities we could come up with together! Meantime, I am going to share with you a simple and basic stuffed potato that is loved so much in my home.
Even the kids, who claim to hate broccoli will eat this.
Frequently Asked Questions:
What type of potato is best for this recipe?
I used Russets. I just love the way they come out so light and fluffy and mixed with cheese and broccoli, what could be wrong with it?
Can I use an instant pot to make these?
If you have a 6 quart instant pot you can make these easily. You will need to add 1 cup of water and then set the metal trivet in. Make sure that you have poked the potatoes with a fork a few times!
Can I use different cheeses?
Any cheese that is your favorite will be perfect for this. I use a Mexican blend many times when I make these.
What do you need to make Broccoli Cheddar Stuffed Potatoes
4 medium sized Russet potatoes, rinsed, dried and poked with a fork
3 tbsp salted butter
½ cup fat free Greek yogurt
1 tsp olive oil
3 tbsp buttermilk
½ tsp pink Himalayan salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp dried onion flakes
½ tsp paprika
½ tsp dill
¾ tsp chives
1 ½ cups chopped and cooked broccoli
1 cup Colby jack cheese (or cheese of your liking)
How to make Broccoli Cheddar Stuffed Potatoes
FIRST STEP:
Preheat the oven to 400*
On a small baking sheet, lay a sheet of parchment paper down
SECOND STEP:
Rinse and dry your potatoes
Poke a couple of holes in each potato, using the tines of a fork
Bake for 45 minutes or until soft
THIRD STEP:
Set to the side to cool
Once they are cool enough to handle, cut the potatoes lengthwise, in half
FOURTH STEP:
Using a spoon, scoop out the inside pulp of the potatoes and put into a medium sized bowl
Rub olive oil on the inside of each potato skin, being careful to not break the skin
FIFTH STEP:
Place the skins back onto a parchment lined baking sheet
Add the butter to the potato in the bowl
SIXTH STEP:
Mash the potato and butter until it is smooth
a)
b)
Add in the seasonings, the Greek yogurt, the buttermilk, chopped broccoli and ¾ of the shredded cheese
a)
b)
SEVENTH STEP:
Scoop the filling into each of the potato skins, evenly
Sprinkle the tops with the remaining cheese
EIGHTH STEP:
Bake for 20 to 25 minutes in the preheated oven until the cheese is melted
Enjoy!
YUM!
Broccoli Cheddar Stuffed Potatoes
Ingredients
- 4 medium sized Russet potatoes, rinsed, dried and poked with a fork
- 3 tbsp salted butter
- ½ cup fat free Greek yogurt
- 1 tsp olive oil
- 3 tbsp buttermilk
- ½ tsp pink Himalayan salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried onion flakes
- ½ tsp paprika
- ½ tsp dill
- ¾ tsp chives
- 1 ½ cups chopped and cooked broccoli
- 1 cup Colby jack cheese (or cheese of your liking)
Instructions
FIRST STEP:
Preheat the oven to 400*
On a small baking sheet, lay a sheet of parchment paper down
SECOND STEP:
Rinse and dry your potatoes
Poke a couple of holes in each potato, using the tines of a fork
Bake for 45 minutes or until soft
THIRD STEP:
Set to the side to cool
Once they are cool enough to handle, cut the potatoes lengthwise, in half
FOURTH STEP:
Using a spoon, scoop out the inside pulp of the potatoes and put into a medium sized bowl
Rub olive oil on the inside of each potato skin, being careful to not break the skin
FIFTH STEP:
Place the skins back onto a parchment lined baking sheet
Add the butter to the potato in the bowl
SIXTH STEP:
Mash the potato and butter until it is smooth
Add in the seasonings, the Greek yogurt, the buttermilk, chopped broccoli and ¾ of the shredded cheese
SEVENTH STEP:
Scoop the filling into each of the potato skins, evenly
Sprinkle the tops with the remaining cheese
EIGHTH STEP:
Bake for 20 to 25 minutes in the preheated oven until the cheese is melted
Enjoy!
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 120Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 380mgCarbohydrates: 240gSugar: 16gProtein: 10g
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