Roasted Broccoli Cheddar Stuffed Potatoes

There’s something undeniably comforting about a perfectly baked potato, especially when it’s loaded with vibrant, roasted broccoli and ooey-gooey cheddar cheese. This recipe for Roasted Broccoli Cheddar Stuffed Potatoes takes simple ingredients and transforms them into a hearty, satisfying meal that’s bursting with flavor and texture. Whether you’re looking for a cozy weeknight dinner or a dish to impress guests, these stuffed potatoes are a winner every time. Crispy on the outside, soft and creamy on the inside, and packed with nutritious broccoli and savory turkey bacon, they are a delicious way to enjoy a classic favorite with a fresh twist.

Why It Deserves a Spot

These Roasted Broccoli Cheddar Stuffed Potatoes are a perfect blend of comfort and nutrition. The russet potatoes provide a fluffy, buttery base that pairs beautifully with the roasted broccoli’s slight caramelization and the sharp, melty cheddar cheese. Adding cooked turkey bacon offers a smoky, savory punch without overpowering the other flavors. What makes this recipe truly special is how easy it is to prepare without sacrificing any of that homemade feel. It’s also versatile—perfect as a main dish or a side, and ideal for meal prepping or feeding a crowd. Plus, it’s a fantastic way to sneak more veggies into your family’s diet!

What to Buy

• 4 large russet potatoes – Look for firm, unblemished potatoes with smooth skin.
• 2 cups broccoli florets – Fresh is best, but frozen works in a pinch; just thaw and pat dry.
• 1 cup shredded cheddar cheese – Sharp cheddar delivers the best flavor punch.
• 1/4 cup sour cream – Adds creaminess and tang to the filling.
• 2 tablespoons olive oil – For roasting the broccoli and brushing the potatoes.
• 1 teaspoon garlic powder – Enhances the savory notes.
• Salt and pepper – Essential for seasoning.
• 1/2 cup cooked and crumbled turkey bacon – Adds smoky depth and texture.
• Chives for garnish (optional) – Fresh and mild onion flavor to brighten the dish.

Hardware & Gadgets

• Baking sheet – For roasting the potatoes and broccoli.
• Mixing bowl – To combine the filling ingredients.
• Spoon or small scoop – To hollow out the potatoes.
• Sharp knife – For cutting the potatoes and chopping chives.
• Fork – To fluff the potato flesh.
• Oven mitts – Safety first when handling hot dishes.

Roasted Broccoli Cheddar Stuffed Potatoes: From Prep to Plate

Step 1: Roast the Potatoes

Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and pat them dry. Pierce each potato several times with a fork, then brush with 1 tablespoon of olive oil and sprinkle with a little salt. Place them directly on the oven rack or on a baking sheet and roast for 50-60 minutes, until tender when pierced with a fork.

Step 2: Roast the Broccoli

While the potatoes roast, toss the broccoli florets with the remaining 1 tablespoon olive oil, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast in the oven for about 15-20 minutes, until tender and slightly caramelized at the edges.

Step 3: Prepare the Filling

Once the broccoli is roasted, chop it into smaller pieces if needed. In a mixing bowl, combine the roasted broccoli, shredded cheddar cheese, sour cream, and cooked turkey bacon. Stir gently to mix everything together, allowing the cheese to start melting slightly.

Step 4: Hollow Out the Potatoes

When the potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out most of the potato flesh into the mixing bowl with the broccoli and cheese mixture, leaving a small border of potato to support the skin.

Step 5: Stuff and Bake Again

Mix the scooped potato flesh into the filling until well combined. Spoon the filling back into the potato skins, mounding it on top. Place the stuffed potatoes back on the baking sheet and bake for an additional 15 minutes at 400°F, until the tops are golden and bubbly.

Step 6: Garnish and Serve

Remove from the oven and sprinkle with freshly chopped chives if desired. Serve hot and enjoy the perfect balance of creamy, cheesy, and roasted flavors.

In-Season Flavor Ideas

• Add roasted red peppers for a sweet, smoky note.
• Mix in sautéed mushrooms for an earthy depth.
• Swap cheddar for gouda or mozzarella for a different melt and flavor profile.
• Top with a dollop of plain Greek yogurt instead of sour cream for a tangier bite.
• Incorporate fresh herbs like thyme or rosemary for aromatic complexity.

Notes on Ingredients

Russet potatoes are ideal for this recipe due to their fluffy interior and thick skin, which crisps up nicely when roasted. Using fresh broccoli ensures a vibrant taste and texture, but you can substitute with frozen broccoli florets if fresh are unavailable—just be sure to dry them well before roasting to avoid sogginess.

Sharp cheddar cheese brings a bold flavor that stands up well against the roasted broccoli and turkey bacon. The sour cream adds a creamy tang, balancing the richness of the cheese and bacon. Turkey bacon is a flavorful alternative to traditional bacon, providing the smoky crunch without overpowering the dish.

Meal Prep & Storage Notes

This recipe is excellent for meal prepping. Prepare the stuffed potatoes up to the point of the final bake, then cover and refrigerate for up to 2 days. When ready to eat, bake them straight from the fridge at 375°F (190°C) for 25-30 minutes until heated through and the cheese is melted.

Leftover Roasted Broccoli Cheddar Stuffed Potatoes keep well in an airtight container in the fridge for 3-4 days. Reheat in the oven for best results, or microwave for a quicker option, though you may lose some crispiness.

Quick Questions

Can I use a different type of potato?

Russet potatoes are preferred because of their fluffy texture when baked, but Yukon gold potatoes can work as a creamier alternative. Just keep in mind that the skin might not be as crispy.

Is it possible to make this recipe vegetarian?

Absolutely! Simply omit the turkey bacon or substitute it with a plant-based bacon alternative or smoked tempeh for a similar smoky flavor without meat.

How can I make this recipe dairy-free?

Swap the cheddar cheese with a dairy-free cheese alternative and use a vegan sour cream substitute. The flavor will be slightly different but still delicious.

Can I speed up the cooking time?

Yes! If you’re short on time, try using a quick method like Air Fryer Roasted Potatoes for the initial bake of the potatoes. This can cut down the cooking time significantly.

One Pan, More Ideas

• Broccoli Mac And Cheese – A creamy, cheesy pasta dish that pairs beautifully with roasted veggies.
• Sheet pan roasted veggies – Toss your favorite seasonal vegetables with olive oil and herbs for an easy side.
• One-pan chicken and potatoes – For a protein-packed, all-in-one meal.

Next Steps

Now that you’ve mastered these Roasted Broccoli Cheddar Stuffed Potatoes, consider exploring variations by swapping in different cheeses or adding extra veggies you love. This recipe is a wonderful foundation for creativity in the kitchen and a reliable crowd-pleaser. Don’t forget to experiment with your favorite garnishes and pairings to make it uniquely yours!

This dish pairs beautifully with a crisp green salad or a light soup to round out your meal. For those looking to add a touch of comfort food nostalgia, serving alongside a bowl of Broccoli Mac And Cheese could be the ultimate cozy dinner combo. Alternatively, if you want to keep things simple and speedy, check out the techniques used in Air Fryer Roasted Potatoes to speed up your prep time without sacrificing flavor.

Whip up this recipe for your next dinner and watch how quickly it becomes a family favorite!

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