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To make Broccoli Cheddar Stuffed Potatoes, gather the following items: - 4 large russet potatoes - 2 cups broccoli florets, chopped - 1 cup sharp cheddar cheese, grated - 1/2 cup sour cream - 1/4 cup milk (or plant-based alternative) - 2 tablespoons unsalted butter - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - Fresh chives or green onions for garnish You can swap some ingredients to fit your taste. For instance: - Use sweet potatoes instead of russets for a sweet twist. - Try a different cheese like mozzarella or gouda for varied flavor. - Replace sour cream with Greek yogurt for a tangy kick. - Opt for almond milk or oat milk if you need a dairy-free option. Each serving of these stuffed potatoes offers a good balance of nutrients. Here’s a quick look: - Calories: About 350 - Protein: 12 grams - Carbohydrates: 45 grams - Fat: 15 grams - Fiber: 5 grams These values can vary based on ingredient choices and portion sizes. Always check labels for specific numbers. For a full recipe, you can refer to the detailed instructions included above. Start by preheating your oven to 400°F (200°C). While it heats, scrub the russet potatoes under cold water. Dry them off well. Use a fork to prick each potato several times. This helps steam escape as they bake. Place the potatoes directly on the oven rack. Bake them for 45-60 minutes. You want the skin to be crispy and the inside to be soft. While the potatoes bake, it’s time to cook the broccoli. Bring a pot of salted water to a boil. Add the chopped broccoli florets and cook for about 3-4 minutes. You want them bright green and tender. Once done, drain the broccoli and cool it down with cold water. In a mixing bowl, combine the cooked broccoli with grated cheddar cheese, sour cream, milk, butter, garlic powder, onion powder, salt, and pepper. Stir until everything mixes well. After baking, remove the potatoes from the oven. Let them cool for a few minutes. Slice each potato lengthwise, but don’t cut all the way through. Carefully scoop out some of the inside, leaving room for the filling. Add the scooped potato flesh to the bowl with the broccoli mix. Stir everything together. Now, stuff each potato skin with the broccoli-cheddar mix. Pack it in well. If you like, sprinkle more cheese on top. Return the stuffed potatoes to the oven and bake for an extra 10-15 minutes. Look for the cheese to be melted and bubbly. Once done, take them out and let them cool slightly. Garnish with chopped chives or green onions. Enjoy your delicious Broccoli Cheddar Stuffed Potatoes! For the complete process, check the Full Recipe. To bake perfect potatoes, choose large russet potatoes. They have a fluffy inside. Scrub them well to remove dirt. Prick each potato with a fork to avoid bursting. Bake them at 400°F (200°C) for 45-60 minutes. The skin should be crispy, and the inside should feel soft. Check doneness by inserting a fork. If it goes in easily, they’re ready. For a creamy filling, use sour cream and butter. These ingredients add richness. Mix the cooked broccoli with grated sharp cheddar cheese. The cheese melts well and adds flavor. If you want extra creaminess, add more milk. Stir until everything is well combined. This step is key for that smooth texture. To get that perfect crispy skin, bake the potatoes directly on the oven rack. This helps circulate heat. After baking, let them cool for a few minutes. When you scoop out the flesh, leave some behind. This helps keep the skin sturdy. If you want extra crispiness, return the stuffed potatoes to the oven for 10-15 minutes. This browns the cheese and makes the skin delightful. For the full recipe, check out the detailed steps earlier. {{image_2}} You can change the cheese for a new taste. Try using gouda for a smoky flavor. Mozzarella gives a nice stretch. For a sharp kick, use pepper jack. If you like creaminess, go for cream cheese. These choices make your stuffed potatoes unique. Adding protein boosts the meal. Cooked chicken or turkey blends well with the filling. You could mix in crispy bacon for extra flavor. For a meat-free option, try chickpeas or lentils. These additions make your potatoes heartier and more filling. If you want a vegetarian twist, use ricotta instead of cheddar. For a vegan version, swap the cheese for a plant-based option. Use cashew cream for richness and a dairy-free sour cream. With these swaps, you keep the taste while making it friendly for all diets. After enjoying your Broccoli Cheddar Stuffed Potatoes, let any leftovers cool. Place them in an airtight container. Keep the container in the fridge. They should stay fresh for up to three days. Make sure you don't leave them out for too long. Bacteria can grow if food sits at room temperature. To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the stuffed potatoes on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes, or until warm. You can also use a microwave. Heat on medium for 2-3 minutes, but the potatoes may not be as crispy. If you want to save some for later, freezing is a great option. Wrap each stuffed potato in plastic wrap. Then, place them in a freezer-safe bag. They can last for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat as described above for a tasty meal. For the full recipe, visit the link provided. Broccoli Cheddar Stuffed Potatoes can last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty. Always check for any signs of spoilage before eating. If they smell off or look strange, it's best to throw them away. Yes, you can make these stuffed potatoes in advance. Prepare the filling and stuff the potatoes. Then, cover them well and store in the fridge. You can bake them later when you are ready to eat. This saves time and is great for busy days. You can use many vegetables in your stuffing. Here are some tasty options: - Spinach - Cauliflower - Carrots - Peppers - Mushrooms Feel free to mix and match based on your taste. Just remember to chop them small so they blend well with the cheese. Each veggie adds a new flavor and texture to the dish. In this blog post, I covered how to make broccoli-cheddar stuffed potatoes. You learned the key ingredients, easy steps to prepare, and tips for perfect results. I shared ideas for different cheeses and proteins to customize your dish. Plus, you now know how to store leftovers and reheat them. These stuffed potatoes are tasty and filling. Enjoy your cooking and make this dish your own!

Broccoli Cheddar Stuffed Potatoes

Indulge in the ultimate comfort food with these delicious Broccoli Cheddar Stuffed Potatoes that are easy to make and packed with flavor! With crispy skin and a creamy, cheesy filling, these potatoes make the perfect side dish or main meal. Discover the step-by-step guide to create this delightful recipe that everyone will love. Click to explore this recipe and bring a cheesy delight to your dinner table!
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Ingredients
  

4 large russet potatoes

2 cups broccoli florets, chopped

1 cup sharp cheddar cheese, grated

1/2 cup sour cream

1/4 cup milk (or plant-based alternative)

2 tablespoons unsalted butter

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Fresh chives or green onions for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Scrub the russet potatoes under cold water and dry them thoroughly. Prick each potato several times with a fork and place them directly on the oven rack. Bake for 45-60 minutes, until the skin is crispy and the inside is tender.

      While the potatoes are baking, cook the broccoli florets in a pot of boiling salted water for about 3-4 minutes, until bright green and tender. Drain and run cold water over them to stop the cooking process. Set aside.

        In a mixing bowl, combine the cooked broccoli, grated cheddar cheese, sour cream, milk, butter, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are well mixed.

          Once the potatoes are done baking, remove them from the oven and allow them to cool for a few minutes. Slice each potato lengthwise, making sure not to cut all the way through.

            Carefully scoop out some of the potato flesh using a spoon, creating room for the filling. Place the scooped potato in the bowl with the broccoli and cheese mixture. Mix everything together until well combined.

              Stuff each potato skin with the broccoli-cheddar mixture, packing it in generously. If desired, sprinkle a bit more cheese on top of each stuffed potato.

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

                  Remove from the oven and let them cool slightly. Garnish with chopped chives or green onions before serving.

                    Prep Time: 20 min | Total Time: 1 hr 15 min | Servings: 4