Baked russet potatoes filled with creamy, cheesy mashed potato and tender roasted broccoli, finished with melted sharp cheddar and a crisp golden top.
Golden-Top Broccoli & Cheddar Potatoes
Creamy mashed potato filling studded with caramelized roasted broccoli and finished under the broiler for a bubbly, golden-cheese crust—comfort food that looks and tastes like a treat.
Think of these as elevated baked potatoes: the skins stay sturdy enough to hold a rich, buttery mash, while the filling is enlivened by the sweet, toasty edges of roasted broccoli. Sharp cheddar gives the dish its gooey, tangy pull and a quick sprinkle of Parmesan before broiling adds a savory, golden finish. Garlic powder and a touch of sour cream keep the interior creamy and just tangy enough to balance the cheese.
A couple of simple techniques make the difference. Roast the russets directly on the oven rack so the skins crisp, and roast the broccoli at a higher temperature until the florets brown at the tips—that caramelization is what keeps the bites interesting. When scooping, leave a thin shell of potato for structure, and mash the scooped flesh until smooth but still slightly textured so each spoonful has body.
This is a forgiving, make-ahead-friendly meal: you can roast potatoes and broccoli earlier in the day, mash and assemble, then pop the stuffed skins back under the broiler to melt and color the cheese just before serving. Garnish with chopped chives for a bright note and serve alongside a simple green salad or a bowl of soup for a cozy weeknight dinner the whole table will reach for.
Ingredients
How to Make Broccoli Cheddar Stuffed Potatoes
- Preheat the oven to 400°F (200°C). Scrub the potatoes, prick each a few times with a fork, rub with 1 tsp olive oil and a pinch of salt, and place them directly on the oven rack or on a baking sheet; roast until tender when pierced, about 55–65 minutes depending on size.
- While the potatoes roast, toss the broccoli florets with the remaining 2 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper; spread on a rimmed baking sheet and roast at 425°F (220°C) for 12–15 minutes until edges are browned and tender, then coarsely chop.
- When potatoes are done, remove from oven and let cool 5 minutes until manageable; halve each potato lengthwise and scoop the flesh into a large bowl, leaving a thin shell of skin for structure.
- Add the butter, milk, sour cream, garlic powder, remaining 3/4 tsp salt, and remaining 1/4 tsp black pepper to the potato flesh and mash until creamy but still a bit textured.
- Fold 1 cup of the shredded cheddar and the chopped roasted broccoli into the mashed potato mixture, reserving about 1/2 cup cheddar for topping; taste and adjust seasoning.
- Divide the filling back into the potato shells, mounding it slightly; sprinkle each with the remaining cheddar and evenly with the Parmesan cheese.
- Place stuffed potatoes under the broiler for 2–4 minutes until cheese is melted and golden (watch closely to prevent burning), or return to a 425°F oven for 6–8 minutes to melt if you prefer not to broil.
- Remove, garnish with chopped chives, and let rest 2 minutes before serving to set the filling.
Recipe Card
Broccoli Cheddar Stuffed Potatoes
Baked russet potatoes filled with creamy, cheesy mashed potato and tender roasted broccoli, finished with melted sharp cheddar and a crisp golden top.
- Prep
- 15 min
- Cook
- 1 hr 5 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes, prick each a few times with a fork, rub with 1 tsp olive oil and a pinch of salt, and place them directly on the oven rack or on a baking sheet; roast until tender when pierced, about 55–65 minutes depending on size.
- While the potatoes roast, toss the broccoli florets with the remaining 2 tsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper; spread on a rimmed baking sheet and roast at 425°F (220°C) for 12–15 minutes until edges are browned and tender, then coarsely chop.
- When potatoes are done, remove from oven and let cool 5 minutes until manageable; halve each potato lengthwise and scoop the flesh into a large bowl, leaving a thin shell of skin for structure.
- Add the butter, milk, sour cream, garlic powder, remaining 3/4 tsp salt, and remaining 1/4 tsp black pepper to the potato flesh and mash until creamy but still a bit textured.
- Fold 1 cup of the shredded cheddar and the chopped roasted broccoli into the mashed potato mixture, reserving about 1/2 cup cheddar for topping; taste and adjust seasoning.
- Divide the filling back into the potato shells, mounding it slightly; sprinkle each with the remaining cheddar and evenly with the Parmesan cheese.
- Place stuffed potatoes under the broiler for 2–4 minutes until cheese is melted and golden (watch closely to prevent burning), or return to a 425°F oven for 6–8 minutes to melt if you prefer not to broil.
- Remove, garnish with chopped chives, and let rest 2 minutes before serving to set the filling.
Nutrition
- Carbohydrates
- 43
- Saturated Fat
- 17
- Sodium
- 950
- Fiber
- 5.5
- Unsaturated Fat
- 21.3
- Protein
- 20
- Fat
- 39
- Cholesterol
- 100
- Trans Fat
- 0.3
- Calories
- 470
- Sugar
- 8