Broccoli and Cheese Baked Potatoes

Broccoli and cheese baked potatoes, these healthy veggie stuffed potatoes are filled with broccoli, cheese and carrots to create this delicious and colorful side dish or vegetarian main dish.

Course Side Dish

Cuisine North American

Keyword broccoli stuffed baked potatoes

Prep Time 1

Cook Time 25

Servings servings

Calories 249kcal

Author Nadia Fazio

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

US Customary - Metric

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

Substitutions and Variations

-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.

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.

Nutrition