Servings: 4 potatoes
Calories: 320kcal
Equipment
- Oven
- Steamer
- Mixing bowl
- Baking Sheet
- knife
- fork
Ingredients
Potatoes
- 4 large russet potatoes the stars of the dish
Filling
- 2 cups broccoli florets packed with nutrients; fresh or frozen
- 1 cup shredded cheddar cheese feel free to substitute with your favorite cheese
- 1/2 cup sour cream creamy goodness; Greek yogurt works as a lighter alternative
- 1/4 cup milk any type will do, including plant-based options
- 2 tablespoons butter adds richness; olive oil can be used for a dairy-free version
- 1 teaspoon garlic powder amplifies savory flavors; fresh minced garlic can substitute
- salt season to taste
- pepper season to taste
Garnish
- chopped green onions optional; adds freshness and crunch
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the russet potatoes thoroughly and prick them several times with a fork.
- Bake the potatoes directly on the oven rack for 45-60 minutes until tender.
- Prepare the broccoli by steaming or boiling until tender, about 5-7 minutes.
- Mix all filling ingredients in a bowl until creamy and flavorful.
- Cool baked potatoes slightly, then cut them in half lengthwise and scoop out some flesh.
- Fill each potato half with the cheesy broccoli mixture and top with more cheese.
- Return stuffed potatoes to the oven and bake for 15-20 minutes until cheese is melted.
- Let cool before serving and garnish with chopped green onions if desired.
Notes
For added creaminess, serve with a dollop of extra sour cream if desired. Ensure to prick the potatoes to prevent bursting.
Nutrition
Serving: 1potato | Calories: 320kcal | Carbohydrates: 45g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 480mg | Potassium: 800mg | Fiber: 5g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 50mg | Calcium: 250mg | Iron: 2mg
Tried this recipe?Let us know how it was!