Broccoli Cheddar Baked Potatoes
These Broccoli Cheddar Baked Potatoes are baked to perfection and full of cheesy goodness. You're going to love them!
Ingredients
- 3 large russet potatoes
- ¾ c. sour cream
- 2 c. cheddar cheese shredded and divided
- 1 ½ c. broccoli steamed and drained
- 4 tbsp. salted butter
- ¼ c. milk
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- black pepper to taste
- 3 chives diced
- olive oil for rubbing
- kosher salt for sprinkling
Instructions
- Preheat the oven to 350F.
- Scrub potatoes and pat them dry. Using a fork, poke several holes in each potato. Rub olive oil over the potatoes. Sprinkle all sides generously with salt. Place them on a baking sheet and bake for about 1 hour, or until they are tender when pierced with a fork.
- Allow the potatoes to cool until they are comfortable to handle.
- Cut each potato in half lengthwise, keeping the skin intact.
- Carefully scoop out the inside of each potato, leaving a thin layer attached to the skin to prevent them from falling apart.
- In a bowl, combine the scooped-out potato flesh, sour cream, butter, milk, seasonings, chives, cracked pepper, broccoli, and 1 cup of cheddar cheese. Mix well.
- Fill each potato skin with the mixture and sprinkle the tops with the remaining cheese.
- Place the filled potatoes back in the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
- Select potatoes that are similar in size for even cooking. Russet potatoes work well due to their fluffy texture once baked.
- Customize the filling to your liking by adding cooked bacon, diced ham, or even vegetarian options like sautéed mushrooms or spinach.
Nutrition
Calories: 567kcalCarbohydrates: 28gProtein: 24gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 119mgSodium: 618mgPotassium: 767mgFiber: 3gSugar: 4gVitamin A: 1.654IUVitamin C: 61mgCalcium: 648mgIron: 2mg
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