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- 4 large russet potatoes - 1 cup fresh broccoli florets, chopped - 1 cup sharp cheddar cheese, grated - 1/2 cup cream cheese, softened - 1/4 cup sour cream - 2 tablespoons butter, melted - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - Chopped chives or green onions for garnish When making broccoli cheddar stuffed potatoes, quality ingredients matter. Start with russet potatoes. They have a fluffy inside, perfect for stuffing. Fresh broccoli adds a nice crunch. Sharp cheddar cheese gives a strong flavor that shines through. Cream cheese helps make the filling creamy and rich. Sour cream adds a bit of tang. The butter adds a nice sheen and flavor too. - Potato masher - Baking sheet - Mixing bowl - Measuring cups and spoons You need basic tools for this recipe. A potato masher helps mix the filling smoothly. A baking sheet is essential for roasting the potatoes. A mixing bowl is where you combine all the tasty ingredients. Measuring cups and spoons ensure you get the right amount of each ingredient. - Calories: ~400 per serving - Total fat: 20g - Protein: 12g - Carbohydrates: 45g - Dietary fiber: 6g - Sugars: 3g Knowing the nutritional info helps you keep track of your meals. This dish is filling and has a good mix of protein and carbs. It's a nice balance of comfort and nutrition. For more details on the cooking process, see the Full Recipe. 1. Preheat your oven to 425°F (220°C). This makes sure the potatoes cook well. 2. Wash the russet potatoes under cool water. This removes dirt and debris. 3. Poke several holes in each potato with a fork. This helps steam escape while baking. 4. Place the potatoes directly on the oven rack. Bake them for 45-60 minutes. They should be tender when done. 1. While the potatoes bake, bring a small pot of water to a boil. 2. Add the broccoli florets and blanch them for 2-3 minutes. This keeps the bright green color. 3. Drain the broccoli and put it in ice water. This stops the cooking process and keeps it crisp. 4. Drain again and set the broccoli aside. 5. Once the potatoes are done, take them out and let them cool slightly. 6. Cut each potato in half lengthwise. Scoop out the pulp into a bowl, leaving the skin intact. 7. To the bowl, add cream cheese, cheddar cheese (save some for topping), sour cream, melted butter, garlic powder, salt, black pepper, and red pepper flakes. 8. Mix everything until it is smooth and creamy. 1. Fold in the blanched broccoli. Make sure it is evenly mixed. 2. Spoon the filling back into the potato skins. Mound it high for a nice look. 3. Sprinkle the remaining cheddar cheese over each stuffed potato. 4. Return the potatoes to the oven. Bake for an extra 15 minutes until the cheese is bubbly and golden. 5. Remove from the oven and garnish with chopped chives or green onions before serving. For the complete details on ingredients and preparation, check out the Full Recipe. For stuffed potatoes, I love using russet potatoes. They have a fluffy texture and thick skin. This makes them great for holding fillings. Look for potatoes that are firm and heavy. Avoid any with dark spots or soft areas. If you can’t find russets, try Yukon Gold or red potatoes. They also work well but have a creamier texture. To get the best baked potatoes, poke holes in each one. This allows steam to escape while baking. Bake them at 425°F (220°C) for about 45 to 60 minutes. Check for doneness by squeezing the potato gently. It should feel soft. If it’s still firm, give it more time. To boost the flavor, add your favorite seasonings. Garlic powder, onion powder, or paprika can enhance taste. You can also mix in herbs like thyme or rosemary. For cheese, try mixing different kinds. A bit of mozzarella can add creaminess, while pepper jack can bring heat. Customize your stuffed potatoes to fit your taste! {{image_2}} You can easily make this recipe vegetarian. Try adding other vegetables, like spinach or kale. They add nice color and flavor. You can also use plant-based cheese alternatives. These options keep the dish creamy and tasty. Want to boost the protein? Add cooked chicken or crispy bacon. Cooked chicken goes well with the broccoli and cheese mix. If using bacon, chop it into small pieces and fold it in. Adjust the cooking time if you add more filling. Make sure everything heats through nicely. You can change the spice level in this dish. To increase spiciness, add more red pepper flakes. If you want a milder flavor, leave them out. This makes the dish family-friendly. You can also use a mild cheese for less heat. For a zesty option, consider adding a dash of hot sauce. To store your broccoli cheddar stuffed potatoes, let them cool first. Place them in an airtight container. Refrigerate them promptly. They can stay fresh for about 3 to 5 days. If you want to enjoy them later, freezing is a great option. To freeze stuffed potatoes, wrap each one tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible. They will last for up to 3 months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. For reheating, the oven works best. Preheat your oven to 350°F (175°C). Place the stuffed potatoes on a baking sheet. Cover them with foil to keep the moisture in. Bake for about 20-25 minutes. If using a microwave, heat them for 2-3 minutes on high. Check that the cheese stays melty and the filling is warm. Enjoy your delicious meal! For the complete cooking process, check out the Full Recipe. Yes, you can make stuffed potatoes ahead. Bake the potatoes and prepare the filling. Once ready, stuff the potatoes and cover them. Store in the fridge for up to two days. When you want to eat, just bake them until hot. If you need a substitute for cream cheese, try Greek yogurt. It gives a nice tang. Softened tofu is another great choice. Blend it until smooth for a creamy texture. To make the recipe dairy-free, use dairy-free cheese and cream cheese. You can also swap sour cream for a plant-based alternative. Coconut cream works well too. Just adjust the flavors to your taste. Yes, you can grill stuffed potatoes. Wrap them in foil to keep them moist. Place them on the grill over medium heat. Cook for about 30-40 minutes, turning them halfway through. To make these stuffed potatoes more filling, add protein. Try shredded chicken, cooked bacon, or beans. You can also mix in cooked quinoa for extra texture and nutrition. Adjust the seasonings to match your add-ins. You can find the Full Recipe for detailed steps and more tips. The Broccoli Cheddar Stuffed Potatoes recipe is a must-try. Each bite is creamy and cheesy. You can find the Full Recipe for detailed steps and tips. To start, you will need four large russet potatoes. Russets are perfect for this dish because they are fluffy. Next, gather one cup of fresh broccoli florets. Chop them into small pieces for even cooking. You will also need one cup of sharp cheddar cheese. The sharpness adds great flavor to the stuffing. For the creamy texture, include half a cup of softened cream cheese. A quarter cup of sour cream will make it even smoother. Two tablespoons of melted butter bring richness. One teaspoon of garlic powder gives a tasty kick. Don't forget half a teaspoon of salt and a quarter teaspoon of black pepper to enhance the flavors. If you like a little heat, add a quarter teaspoon of red pepper flakes. Finally, top it all off with chopped chives or green onions for garnish. This will brighten up the dish visually and add a fresh touch. When you bake these potatoes, the outside gets crispy while the inside stays soft. The cheese melts beautifully, making it a dish that everyone will love. The blog post shared a tasty stuffed potato recipe. You learned about the key ingredients, tools, and steps for making these dishes. I also covered tips for perfect potatoes and ways to customize flavors. With storage and reheating info, you can enjoy leftovers easily. Explore the variations for more fun. Dive into your kitchen and create something delicious today! Check the full recipe for all the details and to impress your family.

Broccoli Cheddar Stuffed Potatoes

Indulge in a deliciously comforting dish with these Broccoli Cheddar Stuffed Potatoes! Filled with creamy cheeses and fresh broccoli, this recipe is a perfect weeknight dinner idea everyone will love. Easy to make and packed with flavor, these stuffed potatoes will become a family favorite.
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Ingredients
  

4 large russet potatoes

1 cup fresh broccoli florets, chopped

1 cup sharp cheddar cheese, grated

1/2 cup cream cheese, softened

1/4 cup sour cream

2 tablespoons butter, melted

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Chopped chives or green onions for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    Wash the russet potatoes thoroughly and poke several holes in each potato with a fork.

      Place the potatoes directly on the oven rack and bake for 45-60 minutes, until tender.

        While the potatoes are baking, bring a small pot of water to a boil and add the broccoli florets. Blanch for 2-3 minutes, then drain and immediately place the broccoli in ice water to stop the cooking process. Drain again and set aside.

          Once the potatoes are fully cooked, remove them from the oven and let them cool slightly.

            Cut each potato in half lengthwise and scoop out the pulp into a bowl, leaving a thin layer around the skin.

              To the bowl, add the cream cheese, cheddar cheese (reserving a little for topping), sour cream, melted butter, garlic powder, salt, black pepper, and red pepper flakes. Mix until smooth and creamy.

                Fold in the blanched broccoli until evenly distributed.

                  Spoon the filling back into the potato skins, mounding it on top. Sprinkle the remaining 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 bubbly and golden.

                      Remove from the oven and garnish with chopped chives or green onions before serving.

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