Broccoli & Cheddar Stuffed Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fluffy baked potatoes hollowed out and stuffed with a creamy broccoli-cheddar mixture—kids devour the hidden veggies without realizing it. This american-inspired kid friendly ready in about 87 minutes pairs medium russet potatoes, broccoli florets, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (13 ratings) Prep: 15 min Cook: 72 min Serves 6 American cuisine 340 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pierce 6 medium russet potatoes all over with a fork and place directly on the oven rack; bake for 50-60 minutes until tender when pierced with a knife.
  2. Step 2: While potatoes bake, steam 2 cups broccoli florets until bright green and tender (5-7 minutes), then transfer to a blender. Add 1 cup shredded cheddar cheese, 3 tbsp unsalted butter, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper; blend until smooth (scrape down sides as needed).
  3. Step 3: Cut each baked potato lengthwise, scoop out the flesh (leaving a 1/4-inch shell), and mash the flesh in a bowl with 2 tbsp all-purpose flour until smooth.
  4. Step 4: Stir the mashed potato into the broccoli mixture until fully combined and creamy. Spoon the mixture back into the potato shells, filling them to the brim.
  5. Step 5: Return filled potatoes to the oven and bake for 10-12 minutes until golden and bubbly around the edges.

Equipment for this recipe

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Frequently asked questions

How long does Broccoli & Cheddar Stuffed Potatoes take to make?

Total time is about 87 minutes (15 min prep + 72 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Broccoli & Cheddar Stuffed Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium russet potatoes from drying out.

Can I substitute ingredients in Broccoli & Cheddar Stuffed Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Broccoli & Cheddar Stuffed Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Broccoli & Cheddar Stuffed Potatoes?

American kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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