These Cheesy Broccoli Stuffed Potatoes Are A Delicious Hearty Side Dish. They’re Perfect For Weeknight Dinners Or Special Occasions! I don’t know about you, but we don’t eat baked potatoes very often, we are more pasta/rice people. But if you load that potato up with other delicious ingredients we are all over it!! Like today’s cheesy broccoli stuffed potato, or our french onion soup stuffed potatoes, or our loaded twice-baked potatoes!
These potatoes have been a total game-changer for a family who proclaims they aren’t potato people. These stuffed potatoes are loosely based off of a Jason’s Deli menu item that I fell in love with in college, and boy are they good!
The creamy cheese sauce with the addition of broccoli takes this kind of boring, dry potato to a moist, flavorful dish that will keep this recipe on repeat! And best part is you can change up the filling to stuff the potatoes as you wish.
4 medium russet potatoes, washed well and dried
1 teaspoon olive oil
3 tablespoons salted butter, very soft
1/2 cup non-fat Greek yogurt
3 tablespoons buttermilk
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1 and 1/2 cups cooked broccoli, chopped, divided
1 cup cheddar cheese, shredded, divided
Preheat oven to 400 degrees (F).
Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft.
Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise.
Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact.
Rub the outsides of the potato skins with a little olive oil.
Place the skins on the prepared baking sheet and set aside.
Add the butter to the potato pulp and mash – using an electric mixer or a potato masher – until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese.
Divide the filling evenly among the potato shells then top with remaining cheese.
Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through.