Baked Potatoes with Cheddar and Broccoli
Stuffed with potato filling, cheddar cheese and broccoli florets, Baked Potatoes with Cheddar and Broccoli are comfort food at its finest.
Prep Time30 minutes mins
Cook Time1 hour hr 20 minutes mins
Total Time1 hour hr 50 minutes mins
Course: Vegetable Side Dish
Cuisine: American
Servings: 8
Calories: 393kcal
Cost: $15-$25.00
large baking sheet
parchment paper
chef's knife
medium non-stick skillet
Medium Saucepan
Potato Masher
- 4 large Russet Potatoes, scrubbed and dried
- 1 medium Shallot, diced fine
- 1 tablespoon Olive Oil
- 1 tablespoon Butter, unsalted
- 1 cup Vegetable Broth or milk
- 3 tablespoons Butter, unsalted
- 1 cup Sour Cream Can use non-dairy
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground pepper
- 1 teaspoon Garlic powder or a clove of crushed garlic
- 2 cups Broccoli, cooked and finely chopped Can use frozen broccoli, defrosted
- 1 ½ cups Cheddar Cheese, grated, 1/2 cup reserved
- ½ cup Parmesan cheese, grated
- 2 tablespoons Green Onion, thinly sliced, white part only
- 2 tablespoons Italian Parsley, chopped
- I like using vegetable broth in this recipe because there's also sour cream, but feel free to use 2% milk if you'd like, or a combination of both.
- You can use non-dairy sour cream in this recipe instead of regular.
- You can use a clove of crushed garlic instead of garlic powder if you don't have any.
- You can use frozen chopped and defrosted broccoli instead of fresh, just squeeze completely dry with paper towels.
Calories: 393kcal | Carbohydrates: 38g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 727mg | Potassium: 940mg | Fiber: 3g | Sugar: 3g | Vitamin A: 927IU | Vitamin C: 33mg | Calcium: 295mg | Iron: 2mg