Broccoli Cheddar Twin Stuffed Potatoes

Transform your dinner table with these indulgent Broccoli Cheddar Twin Stuffed Potatoes, a comforting blend of creamy mashed potatoes, tender steamed broccoli, and sharp cheddar cheese baked to perfection. With crispy russet potato skins as the base, these twice-baked potatoes achieve the ultimate balance between texture and flavor, boasting a luscious filling made with sour cream, butter, and a hint of garlic powder. Topped with melty cheddar and a sprinkle of optional fresh chives, this dish is an irresistible side or a hearty vegetarian main course. Ready in just 1 hour and 20 minutes, this easy-to-follow recipe combines wholesome ingredients with a satisfying presentation that’s sure to impress. Perfect for family dinners, holiday spreads, or an elevated weekday meal, these stuffed potatoes are the ideal marriage of comfort food and wholesome nourishment.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 2 cups Broccoli florets
• 1.5 cups Sharp cheddar cheese, shredded
• 0.5 cup Sour cream
• 3 tablespoons Unsalted butter
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 cup Milk
• 1 tablespoon Olive oil
• 0.5 teaspoon Garlic powder
• 2 tablespoons Chives, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Wash and scrub the russet potatoes thoroughly. Pat them dry and prick each potato several times with a fork to allow steam to escape.

Step 3

Rub the potatoes with olive oil and sprinkle lightly with salt. Place them on the prepared baking sheet and bake for 50-60 minutes, or until the potatoes are tender and the skin is crisp.

Step 4

While the potatoes bake, steam the broccoli florets until tender, about 5-7 minutes. Chop the cooked broccoli into small pieces and set aside.

Step 5

Once the potatoes are cooked, remove them from the oven and let them cool slightly until safe to handle. Cut each potato in half lengthwise.

Step 6

Using a spoon, carefully scoop out the potato flesh into a large mixing bowl, leaving about 1/4 inch of potato along the skin to maintain the structure of the shells.

Step 7

Add the butter, sour cream, milk, salt, black pepper, and garlic powder to the potato flesh. Mash the mixture until smooth and creamy.

Step 8

Fold in the chopped broccoli and 1 cup of the shredded cheddar cheese, mixing until evenly combined.

Step 9

Spoon the filling back into the potato shells, mounding it slightly. Sprinkle the tops with the remaining 0.5 cup of cheddar cheese.

Step 10

Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 11

Remove the potatoes from the oven and garnish with chopped chives, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1793.7g)

Amount per serving	% Daily Value*
Calories	2571.7

Total Fat 128.4g	0%
Saturated Fat 75.2g	0%
Polyunsaturated Fat 1.4g
Cholesterol 336.0mg	0%
Sodium 3768.2mg	0%
Total Carbohydrate 290.8g	0%
Dietary Fiber 25.7g	0%
Total Sugars 26.8g
Protein 89.7g	0%

Vitamin D 62.8IU	0%
Calcium 1714.9mg	0%
Iron 17.2mg	0%
Potassium 7040.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 13.4%

Carbs: 43.4%