Broccoli Cheddar Stuffed Potatoes

         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?

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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

Broccoli Cheddar Stuffed Potatoes

Yield: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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: 1
Amount Per Serving: Calories: 120Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 380mgCarbohydrates: 240gSugar: 16gProtein: 10g