Baked Potatoes with Cheddar and Broccoli

a close up photo of broccoli twice stuffed potatoes.

5 from 2 votes

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

Cook Time1 20

Total Time1 50

Course: Vegetable Side Dish

Cuisine: American

Servings:

Calories: 393kcal

Author: Paige

Cost: $15-$25.00

Equipment

large baking sheet
parchment paper
chef's knife
medium non-stick skillet
Medium Saucepan
Potato Masher

Ingredients

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

Instructions

Preheat oven to 425F.
Prepare a large baking sheet by lining it with parchment paper to put the potatoes on. Pierce the potatoes with a fork, then rub the skins with a little olive oil (or other oil like vegetable oil). Place the potatoes on the baking sheet and bake for 50-60 minutes, until they yield to pressure with a gentle push of your finger.
While the potatoes bake, cook the diced shallots in a medium non-stick pan with the tablespoons of olive oil and butter. Cook on medium heat until the shallots are soft, about 5-6 minutes. Set aside.
When the potatoes are done, remove from the oven and let them sit for 5 minutes, then, using an oven mitt, cut them in half lengthwise.
Scoop out the inside flesh of the warm potato into a large bowl, leaving about a quarter to half inch of thickness inside the shell. Once you have the all the potato flesh in the bowl, mash lightly with a potato masher.
In a medium saucepan, heat the vegetable broth (or milk) until hot but not boiling, and add it a little at a time to the bowl of the potatoes, mashing it together.
Add the 3 tablespoons of butter and the sour cream, and continue to stir and mash just until combined, about a minute. Add the salt, pepper and garlic powder, and stir to combine.
Taste the mixture. Does it need a little more salt or pepper? If the mixture tastes dry, add another dab of sour cream or vegetable broth a tablespoon at a time, but note that the mixture should be stiff, much more so than mashed potatoes.
Add the cooked, chopped and dried broccoli, the shallots, a cup of the cheddar cheese, the Parmesan cheese and the sliced green onions. Mix it thoroughly with a big spoon.
With another smaller spoon, gently fill each of the shells, mounding the broccoli potato mixture up high. Place the potatoes on a large baking sheet lined with parchment paper.
Use the remaining half cup of grated cheddar cheese to sprinkle over the top of each potato. Sprinkle with the chopped Italian Parsley.
Decrease the oven temperature to 400F and bake the potatoes until they are heated through and the cheese is melted, about twenty minutes. Remove from oven and serve.

Notes

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.

Nutrition