Fluffy Russet potatoes stuffed with broccoli, melty cheddar, and a creamy seasoned filling — the coziest broccoli cheddar stuffed potatoes you’ll ever eat.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I made Broccoli Cheddar Stuffed Potatoes, it wasn’t part of some master dinner plan. It was one of those “what do we have in the fridge?” kind of nights — the kind where you half expect to end up eating cereal for dinner. I had four lonely Russet potatoes, a bag of broccoli that was one sneeze away from going limp, and a block of Colby Jack cheese that was probably fine (you know, the sniff test passed).
Now, I’m not saying this recipe was born out of desperation, but let’s just say it wasn’t exactly a premeditated act of culinary genius. Still, I figured, “Potatoes? Cheese? Broccoli? How bad could it be?” And honestly… it was love at first bite. My husband didn’t even say a word — he just nodded while eating, like he was at some fine-dining tasting event instead of sitting at our crumb-covered kitchen table.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Broccoli Cheddar Stuffed Potatoes Recipe?
These aren’t your sad, plain baked potatoes that you poke at while wondering why you even made them. Broccoli Cheddar Stuffed Potatoes are the comfort food equivalent of slipping into your favorite hoodie fresh from the dryer — warm, familiar, and just right. The skins get all toasty and crisp, the filling is creamy and buttery with a pop of fresh broccoli, and the cheese… well, let’s just say it’s not shy.
They work as a main dish when you’re feeling too lazy to make “a real dinner,” but they also play nicely on the side of something heartier, like roasted chicken or steak. And bonus? They’re just as good the next day — assuming you actually have leftovers, which, let’s be honest, you probably won’t.
Ingredient Notes:
Here’s the thing — every ingredient in these broccoli and cheddar stuffed potatoes pulls its weight. Nothing’s here for show:
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Russet Potatoes – They’re basically the gold standard for baking. Fluffy inside, sturdy outside.
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Salted Butter – Potatoes without butter? Not in this house.
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Greek Yogurt – Gives a little tang, plus it makes the filling rich without drowning it in cream.
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Olive Oil – The secret to that “I swear these were fried” crispy skin.
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Buttermilk – Makes everything smoother. Also gives the filling a subtle depth you didn’t know you needed.
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Seasonings – Garlic powder, onion powder, paprika, dill, chives — none of them scream for attention, but together? Magic.
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Broccoli – The part that lets you pretend this whole thing is healthy.
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Colby Jack Cheese – Melts beautifully, but hey, if you’ve got cheddar or pepper jack, go for it.
How To Make Broccoli Cheddar Stuffed Potatoes?
Step 1: Bake the Potatoes
Crank your oven to 400°F. Give those Russets a good rinse, dry them off, and stab them a few times with a fork (therapeutic, honestly). Onto a parchment-lined baking sheet they go, for about 45 minutes, until they’re soft.
Step 2: Cool and Scoop
Let them sit for a few minutes so you’re not juggling lava. Slice in half lengthwise and scoop out the insides into a bowl, leaving enough behind to keep the skins from collapsing like a sad pancake.
Step 3: Crisp the Skins
Brush the insides with olive oil, pop them back on the baking sheet, and give them a little toast in the oven while you make the filling.
Step 4: Make the Filling
Mash the potato insides with butter until smooth. Stir in your seasonings, Greek yogurt, buttermilk, chopped broccoli, and most of your cheese. You’ll know it’s right when you want to eat it straight from the bowl.
Step 5: Stuff and Top
Fill each skin with the mixture, pile it high, and sprinkle the remaining cheese on top.
Step 6: Bake Again
Back in the oven for 20–25 minutes, until the tops are bubbly and slightly golden.
Want To Save This Recipe?
Storage Options:
If you somehow end up with leftovers, these keep in the fridge for up to 4 days. Reheat in the oven or air fryer so the skins get crispy again — microwaving works in a pinch but, let’s be real, it’s just not the same. You can also freeze them (wrap in foil first), then reheat straight from frozen when future-you needs comfort food.
Variations and Substitutions:
The nice thing about broccoli cheddar stuffed potatoes is that they’re easy to riff on:
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Cheese Swap – Sharp cheddar for a punch, gouda for smokiness, pepper jack for a little kick.
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Meaty Upgrade – Crumbled bacon, shredded chicken, or diced ham make them extra filling.
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Extra Veggies – Spinach, mushrooms, or even roasted red peppers if you want more color.
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Dairy-Free – Plant-based cheese and yogurt totally work here.
What to Serve with Broccoli Cheddar Stuffed Potatoes?
They can totally stand alone, but here’s what they’re great with:
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Soup – Tomato, chicken noodle, or chili.
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Salad – Something fresh with a tangy vinaigrette to balance the richness.
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Grilled Meat – Chicken, steak, or pork chops.
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Comfort Feast – With meatloaf and green beans for the full cozy dinner vibe.
Frequently Asked Questions:
Can I make them ahead of time?
Yep. Stuff them, store them in the fridge, then bake when you’re ready to eat.
Can I use frozen broccoli?
Totally — just thaw and drain it first so your filling doesn’t get watery.
How do I get the skins extra crispy?
Bake the empty shells for 5–7 minutes before stuffing. Game-changer.
These Broccoli Cheddar Stuffed Potatoes have this way of making you feel like you put in way more effort than you actually did. They’re cozy, they’re cheesy, they’re veggie-loaded enough to pass for “healthy-ish,” and they’re the kind of thing you’ll make once and then crave again two days later. So… dinner tonight?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Broccoli Cheddar Stuffed Potatoes
Ingredients
- 4 medium Russet potatoes rinsed, dried, and pierced with a fork
- 3 tablespoons salted butter
- ½ cup fat-free Greek yogurt
- 1 teaspoon olive oil
- 3 tablespoons buttermilk
- ½ teaspoon pink Himalayan salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried onion flakes
- ½ teaspoon paprika
- ½ teaspoon dill
- ¾ teaspoon chives
- 1½ cups chopped cooked broccoli
- 1 cup Colby Jack cheese or preferred cheese variety
Instructions
Prepare the Oven and Baking Sheet
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Bake the Potatoes
- Wash and dry the potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking. Place them on the prepared baking sheet and bake for approximately 45 minutes, or until tender when pierced with a knife.
Cool and Halve
- Remove the potatoes from the oven and allow them to cool until they can be handled safely. Slice each potato lengthwise into two equal halves.
Scoop and Oil the Skins
- Using a spoon, carefully scoop the flesh of each potato into a mixing bowl, leaving a thin layer inside the skin to maintain structure. Lightly brush the interior of each potato skin with olive oil, taking care not to tear the skins.
Mash and Season the Filling
- Add the salted butter to the potato flesh and mash until smooth. Incorporate the pink Himalayan salt, black pepper, garlic powder, onion powder, dried onion flakes, paprika, dill, chives, Greek yogurt, buttermilk, chopped broccoli, and three-quarters of the shredded cheese. Mix until well combined.
Stuff the Potatoes
- Evenly divide the prepared filling among the potato skins. Sprinkle the remaining cheese evenly over the tops.
Final Bake
- Return the filled potatoes to the oven and bake for 20–25 minutes, or until the cheese is fully melted and the tops are lightly golden. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
