Roasted Broccoli Cheddar Stuffed Potatoes
This Roasted Broccoli Cheddar Stuffed Potatoes recipe is SO comforting! Crispy potatoes loaded with roasted broccoli, melty cheddar, and smoky turkey bacon make a hearty, delicious meal.
Servings: 4 servings
Ingredients
- 4 large russet potatoes firm, unblemished with smooth skin
- 2 cups broccoli florets fresh or thawed if frozen
- 1 cup shredded cheddar cheese sharp cheddar preferred
- 1/4 cup sour cream
- 2 tablespoons olive oil divided for roasting broccoli and brushing potatoes
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1/2 cup cooked and crumbled turkey bacon
- chives for garnish (optional)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment
- Baking Sheet
- Mixing Bowl
- Spoon or Small Scoop
- Sharp Knife
- Fork
- Oven mitts
Notes
- Russet potatoes are best for fluffy interiors and crispy skins.
- Use fresh broccoli for best texture, or thaw frozen broccoli thoroughly before roasting.
- Store pre-stuffed potatoes covered in the fridge for up to 2 days, then bake before serving.
- Swap turkey bacon for plant-based alternatives to make this dish vegetarian or vegan with dairy-free cheese and sour cream.
- Try different cheeses like gouda or mozzarella for varied flavor and melt qualities.