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- 4 large russet potatoes - 1 cup fresh broccoli florets - 1 cup sharp cheddar cheese - 1/2 cup cream cheese - 1/4 cup sour cream - 2 tablespoons butter - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Optional: 1/4 teaspoon red pepper flakes, chives or green onions - Oven - Baking sheet - Saucepan - Mixing bowl - Spoon To create these Broccoli Cheddar Stuffed Potatoes, you need fresh and flavorful ingredients. Start with large russet potatoes, as they have a fluffy inside when baked. Fresh broccoli florets add a nice crunch and vibrant color. Sharp cheddar cheese brings rich flavor, while cream cheese makes the filling creamy and smooth. Sour cream adds a bit of tang, and butter enhances the taste. Garlic powder, salt, and black pepper round out the flavor. To cook, you will need an oven for baking, a baking sheet to hold the potatoes, a saucepan for blanching the broccoli, and a mixing bowl to combine the filling. A spoon will help you scoop out the potato flesh easily. For the full recipe, check out the details above. Let’s get cooking! - Preheat oven to 425°F (220°C). - Rinse and prepare russet potatoes. To start, preheat your oven to 425°F (220°C). This is important for even cooking. Next, rinse the russet potatoes well under cool water. Scrub them gently to remove any dirt. Poking a few holes in each potato helps steam escape while baking. - Bake potatoes directly on the oven rack. - Check doneness with a fork. Place the potatoes directly on the oven rack. This allows hot air to circulate around them. Bake for 45-60 minutes. Check them with a fork. If the fork easily pierces the potato, they are done. - Blanch broccoli florets. - Mix potato flesh with cheese and spices. While the potatoes bake, bring a small pot of water to a boil. Add the chopped broccoli florets and blanch them for 2-3 minutes. This brightens their color and softens them slightly. After blanching, drain and plunge the broccoli into ice water. This stops the cooking. Once the potatoes cool, cut them in half and scoop out the soft flesh into a bowl. Mix this flesh with cream cheese, cheddar cheese, sour cream, melted butter, garlic powder, salt, and pepper. - Fill skins with broccoli cheese mixture. - Top with extra cheddar cheese. Gently fold the blanched broccoli into the creamy mixture. Now, spoon this filling back into the potato skins. Make sure to mound it up nicely. Finally, sprinkle extra cheddar cheese on top of each stuffed potato. - Bake again until cheese is bubbly and golden. Return the stuffed potatoes to the oven. Bake them for another 15 minutes. You want the cheese to melt and bubble. It should turn golden brown. Once they are ready, take them out and enjoy your delicious broccoli cheddar stuffed potatoes! For the full recipe, check out the detailed instructions above. To ensure even cooking for your potatoes, start by preheating your oven to 425°F (220°C). Rinse the russet potatoes under cool water, scrubbing gently to remove dirt. Poking holes in each potato with a fork helps steam escape while baking. Place the potatoes directly on the oven rack. This allows heat to circulate all around. Bake them for 45 to 60 minutes until they are tender when pierced with a fork. Check doneness by inserting a fork into the largest potato. If it goes in easily, they are ready. Spices and herbs can elevate the taste of your stuffed potatoes. I suggest using garlic powder for a rich background flavor. A pinch of salt and freshly ground black pepper brings out the cheese's creaminess. For some heat, you can add red pepper flakes, which give a nice kick. When it comes to cheese, sharp cheddar is a classic choice. However, you can also mix in mozzarella for a stretchier texture or gouda for a smoky flavor. Experimenting with cheese gives you a chance to create your own unique twist. Garnishing makes your dish visually appealing. I recommend adding freshly chopped chives or green onions on top before serving. This adds a burst of color and fresh flavor. You can also serve each potato on a bright plate. A dollop of sour cream on the side enhances the dish's look and taste. If you want to impress, try adding a sprinkle of paprika for a pop of color. These little touches make your broccoli cheddar stuffed potatoes stand out on the table. {{image_4}} You can change up the cheese for more fun. If you want a twist, try mozzarella. It melts well and gives a nice stringy texture. You might also like gouda for a smoky flavor. Parmesan adds a sharp bite. Mixing cheeses can create a unique taste. Experiment to find your favorite combo! For a vegan version, swap out the cheddar and cream cheese for plant-based options. Use cashew cream or hummus as a filling base. You can add other veggies like spinach, bell peppers, or mushrooms for extra flavor. Chickpeas can boost protein and add heartiness. This way, everyone can enjoy broccoli cheddar stuffed potatoes! Seasonal veggies can change the vibe of this dish. In spring, add peas or asparagus for a fresh touch. In fall, pumpkin or butternut squash brings warmth. For the holidays, consider adding cranberries for a sweet contrast. Adapting your recipe keeps things exciting and tasty! Check out the Full Recipe for more ideas. To keep leftovers fresh, place the stuffed potatoes in an airtight container. You can store them in the fridge for up to three days. When you want to eat them again, simply reheat them in the oven. Preheat the oven to 350°F (175°C). Place the potatoes on a baking sheet and heat for about 15-20 minutes. This helps maintain their flavor and texture. If you want to save stuffed potatoes for later, freezing is a great option. First, let them cool completely. Then, wrap each potato tightly in plastic wrap and place them in a freezer-safe bag. They can stay frozen for up to three months. When you're ready to enjoy, take them out and let them thaw in the fridge overnight. Reheat them in the oven at 350°F (175°C) for about 25-30 minutes. This method keeps them tasty and warm, just like when you first made them. Yes, you can prepare the filling in advance. Cook the potatoes as usual. Let them cool. Scoop out the insides and mix with cheese and spices. Store this filling in the fridge for up to two days. When you are ready, fill the potato skins and bake them. This saves time on busy days. To keep your potatoes firm, avoid overcooking them. Bake them until they are just tender. After scooping out the flesh, let the skins cool slightly. This helps them hold their shape. If you want to add moisture, use cream cheese sparingly. It adds creaminess without making the potatoes soggy. These stuffed potatoes pair well with many dishes. Here are some ideas: - A light garden salad with vinaigrette - Roasted vegetables for added nutrients - Grilled chicken or fish for protein - A creamy soup, like tomato or butternut squash These options enhance your meal and create a balanced plate. For the full recipe, check the earlier section. In this blog post, we explored making broccoli cheddar stuffed potatoes. We covered the needed ingredients, the right equipment, and step-by-step instructions for preparing this tasty dish. I shared tips for perfect baking and flavor enhancement, along with storage solutions. You can enjoy various cheese options and even adapt the recipe for dietary needs. Overall, this dish is delicious, easy to make, and perfect for sharing. Get ready to impress your friends and family with your cooking skills!

70. Broccoli Cheddar Stuffed Potatoes

Indulge in these Cheesy Broccoli-Loaded Baked Potatoes for a delightful twist on a classic favorite! Packed with creamy cheese, tender broccoli, and loaded with flavor, this recipe is a perfect comfort food for any occasion. Easy to make with simple ingredients, these baked potatoes will impress your family and friends. Click through to uncover step-by-step instructions and create this cheesy masterpiece today!
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Ingredients
  

4 large russet potatoes

1 cup fresh broccoli florets, chopped into small pieces

1 cup sharp cheddar cheese, grated (plus extra for topping)

1/2 cup cream cheese, softened to room temperature

1/4 cup sour cream

2 tablespoons butter, melted

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional, for spice)

A handful of chopped chives or green onions for garnish

Instructions
 

Preheat your oven to 425°F (220°C) to prepare for baking the potatoes.

    Rinse the russet potatoes under cool water, scrubbing them to remove any dirt. Poke several holes in each potato with a fork to allow steam to escape during baking.

      Position the potatoes directly on the oven rack for even heat circulation and bake for 45-60 minutes, or until they are tender when pierced with a fork.

        While the potatoes are baking, bring a small saucepan of water to a rolling boil. Add the chopped broccoli florets to the pot and blanch them for 2-3 minutes until they turn bright green and slightly tender. Immediately drain the broccoli and plunge it into ice water to halt the cooking process. After a few minutes, drain again and set aside.

          Once the potatoes are baked and slightly cooled, carefully remove them from the oven. Cut each potato in half lengthwise and use a spoon to scoop out the creamy flesh into a mixing bowl, leaving about a 1/4-inch layer of potato flesh so the skins hold their shape.

            In the bowl with the scooped potato, add the softened cream cheese, grated cheddar cheese (setting aside a small amount for topping), sour cream, melted butter, garlic powder, salt, black pepper, and optional red pepper flakes. Blend all the ingredients together until the mixture is smooth and creamy.

              Gently fold in the blanched broccoli florets, ensuring they are evenly incorporated into the cheesy filling.

                Generously spoon the creamy broccoli mixture back into the hollowed-out potato skins, creating a nice mound on top. Sprinkle the reserved cheddar cheese over each stuffed potato.

                  Return the stuffed potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and golden brown.

                    Carefully remove the potatoes from the oven. Garnish with freshly chopped chives or green onions before serving for a burst of color and flavor.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4

                        - Presentation Tip: Serve each loaded potato on a vibrant plate, and add a dollop of sour cream and a sprinkle of extra chives on top for an appealing and inviting look!