Go Back
Cheesy Broccoli Bliss Potatoes are the ultimate comfort food, combining the hearty goodness of fluffy baked potatoes with the vibrant crunch of fresh broccoli, all enveloped in a rich, cheesy sauce. This dish is not only satisfying but also a delightful way to sneak in some vegetables into your meals. Whether you’re serving it as a side dish or a main course, these potatoes are sure to please everyone at the table.

Cheesy Broccoli Bliss Potatoes

Deliciously stuffed russet potatoes with cheesy broccoli filling.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4

Ingredients
  

  • 4.0 medium russet potatoes
  • 2.0 cups fresh broccoli florets, chopped
  • 1.0 cup shredded sharp cheddar cheese
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 2.0 tablespoons butter
  • 1.0 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.0 teaspoon Salt and pepper, to taste
  • 2.0 green onions chopped for garnish
  • 0.25 teaspoon crushed red pepper flakes (optional)

Instructions
 

  • Prep the Potatoes: Preheat your oven to 400°F (200°C). Wash and poke holes in the russet potatoes using a fork. Place them directly on the oven rack and bake for about 30 minutes, or until tender when pierced with a fork.
  • Cook the Broccoli: While the potatoes are baking, bring a small pot of water to a boil. Add the broccoli florets and blanch them for about 2-3 minutes until vibrant green and just tender. Drain and set aside.
  • Make the Filling: In a mixing bowl, combine the blanched broccoli, shredded cheddar cheese, sour cream, milk, butter, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy. Adjust seasoning and add crushed red pepper flakes if desired for some heat.
  • Stuff the Potatoes: Once the potatoes are done baking, carefully slice them in half lengthwise. Scoop out a bit of the flesh to create space for the filling, leaving a thin layer of potato to maintain structure. Add the scooped potato to the filling mixture and stir to combine.
  • Fill and Finish: Generously spoon the broccoli and cheddar filling back into each potato half. Sprinkle a little extra cheddar on top for added melty goodness. Return the stuffed potatoes to the oven and bake for an additional 5-7 minutes, until the cheese is bubbly and slightly golden.
  • Garnish and Serve: Remove the stuffed potatoes from the oven, garnish with chopped green onions, and serve warm.

Notes

Adjust milk for desired creaminess and add crushed red pepper for spice.
Keyword broccoli, cheese, potatoes, vegetarian