If you’re craving a cozy, comforting dish that’s as satisfying as it is wholesome, you’ll fall head over heels for this Broccoli Cheese Baked Potatoes Recipe. Imagine tender, fluffy potatoes loaded with velvety butter, hearty broccoli, and gooey cheddar cheese, all baked to golden, melty perfection. It’s a simple recipe that transforms humble ingredients into a mouthwatering meal that’s perfect for any day of the week. Whether you need a hearty side or a filling main, this recipe hits all the right notes with every bite.
Ingredients You’ll Need
These ingredients might look straightforward, but each plays a key role in creating the rich, creamy, and flavorful experience you’ll love about this dish. The sturdy russet potatoes provide the perfect canvas, while the cheddar cheese and broccoli add vibrant colors and textures that bring this recipe to life.
- 4 large Russet potatoes: Their starchy interior bakes up fluffy and creamy, ideal for mashing and stuffing.
- 4 tbsp unsalted butter: Adds richness and helps create a smooth, buttery mashed potato filling.
- 2 cups cheddar cheese, shredded: Melts beautifully for that irresistible gooey cheese pull you crave.
- 1 cup boiled broccoli, chopped: Adds a fresh, slightly crunchy bite and a pop of green for balance.
- 1/2 cup milk: Keeps the filling creamy without overpowering the other flavors.
- 1/2 tsp onion powder: Infuses a gentle savory depth that enhances every spoonful.
- 1/2 tsp garlic powder: Adds a subtle punch that pairs perfectly with the cheese and broccoli.
- 3/4 tsp salt: Essential for seasoning and brining out the natural flavors of each ingredient.
- 1/4 tsp pepper: Adds a delicate warmth to round out the seasoning.
How to Make Broccoli Cheese Baked Potatoes Recipe
Step 1: Prep and Bake the Potatoes
First things first, preheat your oven to 400°F (200°C). While it’s warming up, give each russet potato a good rub with olive oil to help the skin crisp up beautifully. Place them on a baking sheet and pop them in the oven for about an hour or until they are perfectly tender when pierced with a fork. Then let them cool just enough so you can handle them without burning your fingers—they’ll need to be cool enough to scoop out.
Step 2: Prepare the Broccoli
While the potatoes are baking, quickly boil your broccoli until just tender, then chop it into bite-sized pieces. Keeping the broccoli slightly firm gives a fantastic texture contrast against the soft potatoes and melted cheddar you’ll soon be enjoying.
Step 3: Scoop and Mash the Potato Filling
Once cooled, carefully cut each potato in half lengthwise. Scoop out the fluffy insides, leaving about a quarter-inch shell to hold the filling. Place the scooped potato into a bowl and mash it together with the butter, milk, onion powder, garlic powder, salt, and pepper until creamy and smooth—this step ensures your filling will be full of flavor and just the right indulgent texture.
Step 4: Combine Broccoli and Cheese
Now for the best part—mix the chopped broccoli and 1 2/3 cups of shredded cheddar into the creamy mashed potato mixture. This blend makes the filling wonderfully cheesy, rich, and filled with bursts of green freshness.
Step 5: Stuff and Bake Again
Spoon the broccoli and cheese potato mixture back into each potato shell, mounding it high. Sprinkle the remaining cheddar cheese over the top, then return the stuffed potatoes to the oven for about 15 minutes. Bake until the cheese is melted and bubbly, forming a golden crust that’s pure perfection on every bite.
How to Serve Broccoli Cheese Baked Potatoes Recipe
Garnishes
Finish off your Broccoli Cheese Baked Potatoes Recipe with a sprinkling of fresh chopped chives or parsley for a burst of color and a mild herbal freshness. A dollop of sour cream or Greek yogurt can add a delightful tang that plays well with the richness of the cheese and butter.
Side Dishes
This dish is a star on its own but pairs beautifully with a crisp green salad to balance the richness or a light tomato soup for a comforting, hearty meal. Roasted cherry tomatoes or steamed carrots also add variety and brighten up the plate.
Creative Ways to Present
Want to impress your family or guests? Serve your Broccoli Cheese Baked Potatoes Recipe in mini muffin tins for bite-sized versions perfect for parties. Alternatively, pile the mixture into large halved bell peppers for a colorful, edible serving dish that adds a sweet crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Broccoli Cheese Baked Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Keep the filling and the potato halves together to preserve moisture and flavor.
Freezing
This recipe freezes well if you want to prepare in advance. Wrap each stuffed potato tightly in plastic wrap and then foil, or place in a freezer-safe container. They’ll keep well for up to 2 months. To avoid sogginess, reheat in the oven directly from frozen if possible.
Reheating
Reheat leftovers in a preheated 350°F oven until warmed through, about 20 minutes. This method helps maintain the crispy skin and melted cheese texture much better than the microwave, although the microwave works fine in a pinch for quick reheating.
FAQs
Can I use other types of cheese in this Broccoli Cheese Baked Potatoes Recipe?
Absolutely! While cheddar is classic and melts great, you can experiment with gouda, mozzarella, or Swiss cheese to change things up. Just be sure to use cheeses that melt well for the best texture.
Is it okay to use frozen broccoli instead of fresh?
Yes, frozen broccoli works just fine. Just be sure to thaw and drain it well to avoid adding excess moisture to your potato filling, which could make it soggy.
Can this recipe be made dairy-free?
Definitely. Substitute the butter with a dairy-free alternative and use a plant-based milk and vegan cheese. The flavors will still be delicious, and you can enjoy it even if you’re avoiding dairy.
How can I make this recipe spicier?
Add a pinch of red pepper flakes or a dash of cayenne pepper to the mashed potato mixture. For an extra kick, sprinkle some chopped jalapeños into the filling before baking.
What size potatoes should I use?
Large russet potatoes are best because their starchy interior scoops out nicely and bakes to a fluffy texture—smaller potatoes won’t hold as much filling and might cook unevenly.
Final Thoughts
There’s something truly comforting and soul-satisfying about the Broccoli Cheese Baked Potatoes Recipe that makes it an instant favorite in my kitchen. It’s a wonderful way to enjoy familiar flavors with a little twist, and the best part is how effortlessly it comes together with simple ingredients. Give it a try and I promise it’ll become a go-to for busy weeknights or a crowd-pleasing side at your next gathering.
Print
Broccoli Cheese Baked Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously comforting Broccoli Cheese Baked Potatoes combine creamy mashed potato filling with tender broccoli and melted cheddar cheese, all baked inside a crispy potato skin. This easy recipe is perfect for a hearty lunch or dinner, packing a flavorful punch with simple ingredients.
Ingredients
Potatoes
- 4 large Russet potatoes
- Olive oil for rubbing
Filling
- 4 tbsp unsalted butter
- 2 cups cheddar cheese, shredded (divided: 1 2/3 cups for filling, 1/3 cup for topping)
- 1 cup boiled broccoli, chopped into bite-sized pieces
- 1/2 cup milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the potatoes.
- Prepare Potatoes: Rub each Russet potato with olive oil to crisp the skin during baking. Place them on a baking sheet ready for the oven.
- Bake Potatoes: Bake the potatoes for about 1 hour or until they are tender when pierced with a fork. Remove from the oven and allow them to cool slightly for handling.
- Prepare Broccoli: While potatoes bake, cut boiled broccoli into small bite-sized pieces to evenly distribute through the filling.
- Scoop Potato Flesh: Cut each baked potato in half lengthwise. Carefully scoop out the flesh, leaving about a 1/4-inch thick shell to hold the filling.
- Mash Potato Filling: Mash the scooped potato flesh together with butter, milk, onion powder, garlic powder, salt, and pepper until smooth and creamy.
- Mix Filling: Fold the chopped broccoli and 1 2/3 cups of shredded cheddar cheese into the mashed potato mixture, combining well to evenly distribute ingredients.
- Stuff Potatoes: Spoon the filling back into the potato shells, filling them generously but without overflowing.
- Top with Cheese: Sprinkle the remaining cheddar cheese over the top of each stuffed potato half to create a melted cheese crust.
- Bake Stuffed Potatoes: Return the stuffed potatoes to the oven and bake for an additional 15 minutes or until the cheese topping is fully melted and slightly golden.
- Serve: Remove from oven and serve immediately while hot and cheesy. Enjoy this comforting meal as a satisfying main or side dish.
Notes
- To soften the broccoli quickly, steam or microwave it before chopping.
- You can substitute cheddar cheese with any cheese of your preference like mozzarella or gouda.
- For extra flavor, add chopped chives or green onions to the potato filling.
- Use a fork or potato masher to mash the potato flesh for a smooth, creamy texture.
- Serve with a dollop of sour cream or a side salad for a complete meal.
