Broccoli Cheddar Stuffed Potatoes with Sour Cream

Broccoli Cheddar Stuffed Potatoes with Sour Cream

Fluffy baked potatoes get loaded with steamed broccoli, sharp cheddar, and a dollop of sour cream.

Total 1 hr 45 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Russet potatoes are baked until the skins crisp and the interiors turn fluffy, then hollowed out and mashed with butter, sour cream, and sharp cheddar before folding in tender broccoli florets. Piled back into the skins and baked once more to melt the cheese, these stuffed potatoes work as a hearty side or a vegetarian main alongside a simple salad.

Ingredients

  • 4 russet potatoes, scrubbed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more for seasoning
  • 2 cups broccoli florets, finely chopped
  • 4 tablespoons unsalted butter, softened
  • 3/4 cup sour cream, plus more for topping
  • 1/4 cup whole milk
  • 2 cups sharp cheddar cheese, shredded, divided
  • 1/4 teaspoon black pepper, freshly ground
  • 2 scallions, thinly sliced

Method

  1. Preheat the oven to 425°F. Pierce each potato several times with a fork, rub with olive oil, and sprinkle with 1 teaspoon kosher salt.

  2. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife inserted into the center meets no resistance.

  3. While the potatoes bake, bring a small pot of water to a boil and add the chopped broccoli. Cook until just tender and bright green.

  4. Drain the broccoli and set aside to cool slightly.

  5. Remove the potatoes from the oven and let cool for 10 minutes, until safe to handle. Reduce the oven temperature to 375°F.

  6. Slice each potato in half lengthwise and scoop the flesh into a large bowl, leaving a thin wall of potato inside each skin so they hold their shape.

  7. Mash the scooped potato with the softened butter, sour cream, and milk until mostly smooth.

  8. Fold in the blanched broccoli, 1 1/2 cups of the shredded cheddar, and the black pepper, mixing until evenly combined.

  9. Spoon the potato mixture back into the skins, mounding it slightly, and arrange on a baking sheet.

  10. Sprinkle the remaining 1/2 cup cheddar over the tops and bake until the cheese is melted and the filling is heated through.

  11. Top each potato half with a dollop of sour cream and a sprinkle of sliced scallions before serving.

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    Broccoli Cheddar Stuffed Potatoes with Sour Cream

    Russet potatoes are baked until the skins crisp and the interiors turn fluffy, then hollowed out and mashed with butter, sour cream, and sharp cheddar before folding in tender broccoli florets. Piled back into the skins and baked once more to melt the cheese, these stuffed potatoes work as a hearty side or a vegetarian main alongside a simple salad.

    1 hr 45 min 4 servings 420 cal

    Ingredients

    • 4 russet potatoes, scrubbed
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt, plus more for seasoning
    • 2 cups broccoli florets, finely chopped
    • 4 tablespoons unsalted butter, softened
    • 3/4 cup sour cream, plus more for topping
    • 1/4 cup whole milk
    • 2 cups sharp cheddar cheese, shredded, divided
    • 1/4 teaspoon black pepper, freshly ground
    • 2 scallions, thinly sliced

    Method

    1. 1

      Preheat the oven to 425°F. Pierce each potato several times with a fork, rub with olive oil, and sprinkle with 1 teaspoon kosher salt.

    2. 2

      Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife inserted into the center meets no resistance.

    3. 3

      While the potatoes bake, bring a small pot of water to a boil and add the chopped broccoli. Cook until just tender and bright green.

    4. 4

      Drain the broccoli and set aside to cool slightly.

    5. 5

      Remove the potatoes from the oven and let cool for 10 minutes, until safe to handle. Reduce the oven temperature to 375°F.

    6. 6

      Slice each potato in half lengthwise and scoop the flesh into a large bowl, leaving a thin wall of potato inside each skin so they hold their shape.

    7. 7

      Mash the scooped potato with the softened butter, sour cream, and milk until mostly smooth.

    8. 8

      Fold in the blanched broccoli, 1 1/2 cups of the shredded cheddar, and the black pepper, mixing until evenly combined.

    9. 9

      Spoon the potato mixture back into the skins, mounding it slightly, and arrange on a baking sheet.

    10. 10

      Sprinkle the remaining 1/2 cup cheddar over the tops and bake until the cheese is melted and the filling is heated through.

    11. 11

      Top each potato half with a dollop of sour cream and a sprinkle of sliced scallions before serving.