These Broccoli Cheddar Stuffed Potatoes are a delicious and satisfying meal that’s perfect for lunch or dinner. Baked russet potatoes are filled with a creamy mixture of Greek yogurt, buttermilk, cheddar cheese, and flavorful seasonings, then stuffed with tender broccoli florets for a nutritious and flavorful dish. Serve these stuffed potatoes as a main course or side dish for a comforting and satisfying meal!
Ingredients:
- 4 medium russet potatoes, well washed and dried
- 1 teaspoon olive oil
- 3 tablespoons salted butter, melted
- 1/2 cup fat-free 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
- 1/2 teaspoon paprika
- 1 1/2 cups cooked broccoli, chopped, divided
- 1 cup cheddar cheese, shredded, divided
Instructions:
Step 1: Prepare the Potatoes
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Potatoes: Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle them with salt. Place them directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork.
Step 2: Prepare the Filling
- Cook Broccoli: Steam or boil the broccoli until tender. Drain well and chop into small pieces. Set aside.
- Make the Creamy Mixture: In a mixing bowl, combine the melted butter, Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dried dill, and paprika. Mix until well combined.
- Add Broccoli and Cheese: Stir in 1 cup of the chopped broccoli and 3/4 cup of shredded cheddar cheese into the creamy mixture. Mix until evenly distributed.
Step 3: Assemble and Bake
- Slice Potatoes: Once the potatoes are cooked and slightly cooled, slice each potato lengthwise and carefully scoop out the flesh, leaving a thin layer of potato inside the skins.
- Mix Potato Flesh: Place the potato flesh in a mixing bowl and mash it with a fork. Add the creamy broccoli mixture to the mashed potatoes and mix until well combined.
- Refill Potato Skins: Divide the creamy broccoli and cheese mixture evenly among the potato skins, filling them generously.
- Top with Cheese: Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the stuffed potatoes.
- Bake: Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Remove the stuffed potatoes from the oven and let them cool for a few minutes before serving.
Cook’s Tips and Variations:
- Make-Ahead: You can prepare the filling for the stuffed potatoes in advance and refrigerate it until ready to use. Simply assemble the stuffed potatoes and bake them when you’re ready to serve.
- Add Protein: For added protein, you can mix in cooked and chopped chicken, bacon, or ham into the creamy filling.
- Customize Toppings: Feel free to customize the toppings by adding additional herbs, spices, or toppings such as crispy bacon bits or green onions.
These Broccoli Cheddar Stuffed Potatoes are a delicious and satisfying meal that’s perfect for any occasion. With their creamy and flavorful filling packed with broccoli and cheddar cheese, they’re sure to become a family favorite. Enjoy these stuffed potatoes as a comforting and nutritious main course or side dish that’s both easy to make and incredibly delicious!
Frequently Asked Questions (FAQs):
Q: Can I use other types of potatoes for this recipe?
A: While russet potatoes are traditional for stuffed potatoes, you can also use other varieties such as Yukon Gold or red potatoes if desired. Just adjust the cooking time as needed based on the size and type of potatoes you choose.
Q: Can I use frozen broccoli instead of fresh?
A: Yes, you can use frozen broccoli for this recipe. Simply thaw the broccoli and drain any excess moisture before chopping and adding it to the creamy mixture.
Q: Can I make these stuffed potatoes vegetarian?
A: Yes, these stuffed potatoes are vegetarian-friendly. Simply omit the bacon or any other meat additions, and you’ll have a delicious vegetarian dish that’s packed with flavor and nutrients.
Q: How do I store leftovers?
A: Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until heated through before serving.
