Awesome Broccoli Cheddar Stuffed Baked Potatoes

Ingredients

• 4 pieces Russet Potatoes (large, scrubbed clean)
• 2 cups Broccoli Florets (fresh, cut into small florets)
• 1/2 cup Sour Cream (full‑fat for best flavor)
• 1 cup Cheddar Cheese (shredded, sharp or medium)
• 1/2 teaspoon Salt (to taste)
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the potatoes.

   Time: PT10M

   Temperature: 400°F

2. Bake Potatoes

   Scrub the potatoes, pierce each with a fork, wrap individually in aluminum foil, and place on a baking sheet. Bake for about 60 minutes, until a fork slides easily into the center.

   Time: PT1H

   Temperature: 400°F

3. Steam Broccoli

   Bring a pot of water to a rolling boil. Place the broccoli florets in a strainer over the pot, cover, and steam for 3–4 minutes until bright green and just tender.

   Time: PT5M

4. Cool and Scoop Potatoes

   Remove the baked potatoes from the oven, unwrap, and let them cool for 5 minutes. Slice off the top of each potato and scoop out the flesh into a mixing bowl, leaving a thin shell.

   Time: PT5M

5. Chop Broccoli

   Finely chop the steamed broccoli and add it to the bowl with the potato flesh.

   Time: PT2M

6. Mix Filling

   To the bowl, add sour cream, shredded cheddar, salt, and pepper. Mash everything together until smooth and well‑combined.

   Time: PT5M

7. Stuff Potato Shells

   Spoon the cheesy broccoli‑potato mixture back into each potato shell, mounding it slightly. Sprinkle a little extra shredded cheddar on top of each.

   Time: PT5M

8. Final Bake

   Return the stuffed potatoes to the oven and bake for 10–15 minutes, until the cheese on top is melted and lightly golden.

   Time: PT12M

   Temperature: 400°F

9. Serve

   Remove from the oven, let cool briefly, then serve hot.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

5g