Broccoli Cheddar Stuffed Potatoes
Crispy Russet potato skins filled with a creamy blend of mashed potato, cheddar cheese, broccoli, and seasonings, baked until golden and bubbling.
6 Servings
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
To prepare Broccoli Cheddar Stuffed Potatoes gluten-free, ensure all ingredients — particularly the cheese, seasonings, and yogurt — are labeled certified gluten-free. Most components are naturally gluten-free, but cross-contamination can occur during manufacturing.