Broccoli and Cheddar Stuffed Potatoes with Chives
Baked russets get a fluffy, cheesy filling studded with tender broccoli and fresh chives.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy
These twice-baked potatoes combine a creamy, buttery mash with steamed broccoli and sharp cheddar, then get baked again until the tops turn golden. A sprinkle of chives adds a mild onion bite that balances the rich filling. They work well as a hearty side dish or a vegetarian main with a simple salad.
Ingredients
- 4 russet potatoes, scrubbed
- 1 1/2 cups broccoli florets, finely chopped
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 tablespoons unsalted butter, softened
- 1/4 cup whole milk, warmed
- 3 tablespoons chives, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Method
-
Preheat the oven to 400°F. Rub the potatoes with olive oil and pierce each several times with a fork.
-
Bake the potatoes directly on the oven rack until a knife inserted into the center meets no resistance, about 50 to 60 minutes.
-
While the potatoes bake, steam the chopped broccoli in a covered saucepan with 2 tablespoons water over medium heat until just tender, about 4 minutes. Drain and set aside.
-
Let the baked potatoes cool for 10 minutes, then slice each in half lengthwise.
-
Scoop the flesh from each potato half into a large bowl, leaving a thin shell of skin intact for stuffing.
-
Mash the potato flesh with the butter, sour cream, and warm milk until smooth and fluffy.
-
Fold in the steamed broccoli, 1 cup of the cheddar, 2 tablespoons of the chives, salt, and pepper until evenly combined.
-
Spoon the filling back into the potato skins, mounding it slightly, and arrange on a baking sheet.
-
Sprinkle the remaining cheddar over the tops and bake until the cheese melts and the edges turn golden, about 15 minutes.
-
Garnish with the remaining chives and serve warm.
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Broccoli and Cheddar Stuffed Potatoes with Chives
These twice-baked potatoes combine a creamy, buttery mash with steamed broccoli and sharp cheddar, then get baked again until the tops turn golden. A sprinkle of chives adds a mild onion bite that balances the rich filling. They work well as a hearty side dish or a vegetarian main with a simple salad.
1 hr 45 min 4 servings 420 cal
Ingredients
- 4 russet potatoes, scrubbed
- 1 1/2 cups broccoli florets, finely chopped
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 tablespoons unsalted butter, softened
- 1/4 cup whole milk, warmed
- 3 tablespoons chives, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Method
- 1
Preheat the oven to 400°F. Rub the potatoes with olive oil and pierce each several times with a fork.
- 2
Bake the potatoes directly on the oven rack until a knife inserted into the center meets no resistance, about 50 to 60 minutes.
- 3
While the potatoes bake, steam the chopped broccoli in a covered saucepan with 2 tablespoons water over medium heat until just tender, about 4 minutes. Drain and set aside.
- 4
Let the baked potatoes cool for 10 minutes, then slice each in half lengthwise.
- 5
Scoop the flesh from each potato half into a large bowl, leaving a thin shell of skin intact for stuffing.
- 6
Mash the potato flesh with the butter, sour cream, and warm milk until smooth and fluffy.
- 7
Fold in the steamed broccoli, 1 cup of the cheddar, 2 tablespoons of the chives, salt, and pepper until evenly combined.
- 8
Spoon the filling back into the potato skins, mounding it slightly, and arrange on a baking sheet.
- 9
Sprinkle the remaining cheddar over the tops and bake until the cheese melts and the edges turn golden, about 15 minutes.
- 10
Garnish with the remaining chives and serve warm.
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