Servings: 4 potatoes
Calories: 350kcal
Equipment
- oven
- baking sheet
- mixing bowl
- Steamer Basket
Ingredients
For the Potatoes
- 4 medium Russet potatoes Scrubbed clean
For the Filling
- 2 cups Fresh broccoli florets Steamed for about 3 minutes
- 1 cup Sharp cheddar cheese Shredded, reserve some for topping
- 2 tablespoons Butter Softened
- 1/2 cup Sour cream
To Taste
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
Prep and Bake Potatoes
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean. Place them directly on the oven rack and bake for 45-50 minutes, until tender.
Prepare Broccoli and Filling
- Steam the broccoli florets for about 3 minutes until bright green and slightly tender. Set aside to cool.
- Cut the baked potatoes in half lengthwise and scoop out most of the flesh into a bowl, leaving enough in the skins for structure.
- Mix the potato flesh with butter, sour cream, salt, pepper, and the broccoli. Stir in most of the cheddar cheese until combined.
Fill and Bake Again
- Fill the potato skins with the creamy mixture, topping each with the remaining cheddar cheese. Bake for 15-20 minutes until heated through and cheese is melted.
Optional Garnish
- Garnish with freshly chopped chives if desired.
Notes
Store leftovers in an airtight container for up to 3 days; freeze unbaked filled skins for up to 2 months.
Nutrition
Serving: 1potato | Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 650mg | Potassium: 950mg | Fiber: 7g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 40mg | Calcium: 200mg | Iron: 2mg
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