Broccoli and cheese baked potatoes, these healthy veggie stuffed potatoes are filled with broccoli, cheese and carrots to create a delicious and colorful side dish or vegetarian main dish that is sure to become a family favorite!
Everyone loves a good baked potato with cheese! In this recipe classic baked potatoes are elevated with added broccoli and carrots to create the perfect side dish or even filling enough to enjoy as a vegetarian main dish.
Cheesy, buttery mashed potatoes with broccoli and carrots stirred in, baked until the cheese melts and are golden brown. What’s not to love?
Also known as twice baked potatoes, however my mom has always opted to boil, rather than bake, her potatoes before stuffing them. She has long served these broccoli and cheese baked potatoes as a side dish for our Sunday dinners.
List of Ingredients
- Baking potatoes: Idaho potatoes are ideal for baking
- Broccoli florets
- Carrots
- Butter
- Grated Parmigiano cheese
- Cheddar cheese: or any cheese you have on hand that melts well
- Salt and pepper, to taste
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Wash the potatoes, place in a sauce pan and cover with water. Bring to a boil and cook until fork tender, about 45 minutes.
- Transfer them to a baking sheet and let sit for 10 minutes, until cool enough to handle.
- Meanwhile, bring salted water to a boil in small sauce pan. Add the carrots and cook for 2 minutes. Add the broccoli and cook for 3 minutes longer or until fork tender. Drain and set aside.
- Preheat the oven to 400 degrees F.
- Use a sharp knife to cut each potato in half lengthwise. Use a spoon to scoop out the flesh of the potatoes without piercing the skin.
- Mash the potatoes and stir in 1/4 cup of the melted butter; 1/2 cup of the grated Parmigiano cheese; and salt and pepper to taste. Stir in the broccoli; carrots and cubed cheddar cheese.
- Spoon the potato mixture evenly among the potato shells. Top each potato with the reserved melted butter and grated cheese.
- Bake for 25-30 minutes until golden. Serve hot.
Recipe Notes
-For mashed potatoes with a creamier consistency add cream or milk.
-For traditional twice baked potatoes you may bake the potatoes until fork tender instead of boiling.
-Vary the vegetables stirred into the potatoes. Try sautéed spinach; asparagus; cauliflower or peppers.
-Use cheese of your choice, any variety that melts well including mozzarella; provolone or scamorza.
Keep leftovers refrigerated for up to 3 days. Reheat in the oven before serving.
Stuff the potatoes and keep refrigerated up to 2 days ahead before baking and serving.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below.
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Check out more potato recipes!
- Cheesy Swiss Chard and Potato Casserole
- Baked Mashed Potato Croquettes
- Ham and Cheese Skillet Potato Focaccia
- Sautéed Broccoli and Potatoes
- Italian Meatball Stew with Potatoes and Peas
- Trapani Style Potates Vastase
- Pasta with Potatoes
- Italian Potato salad with Roasted Red Peppers and Tomatoes
- Pasta with Potatoes in Tomato Sauce
- Pasta with Peas and Potatoes
Ingredients
- 4 large Idaho potatoes
- 2 small carrots or 1 large, cut into small pieces
- 2 cups broccoli florets about 1/2 broccoli
- 6 tbsp. melted butter divided
- 6 tbsp. grated Parmigiano cheese divided
- ½ cup cheddar cheese or other cheese that melts well, cut into cubes
- salt and pepper to taste
Instructions
- Wash the potatoes, place in a sauce pan and cover with water. Bring to a boil and cook until fork tender, about 45 minutes. Transfer them to a baking sheet and let sit for 10 minutes, until cool enough to handle.
- Meanwhile, bring salted water to a boil in small sauce pan. Add the carrots and cook for 2 minutes. Add the broccoli and cook for 3 minutes longer or until fork tender. Drain and set aside.
- Preheat the oven to 400 degrees F.
- Use a sharp knife to cut each potato in half lengthwise. Use a spoon to scoop out the flesh of the potatoes without piercing the skin.
- Mash the potatoes and stir in 1/4 cup of the melted butter; 1/2 cup of the grated Parmigiano cheese; and salt and pepper to taste.
- Stir in the broccoli; carrots and cubed cheddar cheese. Spoon the potato mixture evenly amongst the potato shells. Top each potato with the reserved melted butter and grated cheese.
- Bake for 25-30 minutes until golden. Serve hot.
Notes
-For traditional twice baked potatoes you may bake the potatoes until fork tender instead of boiling.
-Vary the vegetables stirred into the potatoes. Try sautéed spinach; asparagus; cauliflower or peppers.
-Use cheese of your choice, any variety that melts well including mozzarella; provolone or scamorza. Storage Keep leftovers refrigerated for up to 3 days. Reheat in the oven before serving. Can they be prepared ahead? Stuff the potatoes and keep refrigerated up to 2 days ahead before baking and serving.
they look good but I think I would omit the carrot.I will try these soon
Hi Lori, I like the carrots for added color but you can definitely omit them or add another vegetable instead. Enjoy!
Great recipe! Thanks so much. Check spelling of cheddar.
Hi Anne, hope you enjoy them and thanks for the heads up on that typo! Thanks again!