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!
Broccoli and Cheese Baked Potato
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.
How to Make Stuffed Potatoes
You’ll start by washing 4 large russet potatoes and then rubbing them with a little avocado oil (you can use canola or vegetable too), seasoning them with kosher sea salt, and then pricking the tops with a fork.
Bake for about 1 hour 15 minutes or until the potatoes are fork-tender. Remove them and let them cool while you make the sauce.
It’s a simple butter/flour/milk sauce. I seasoned it with a blend of spices, then let it thicken. All that was left to do was remove it from the heat, stir in the cheese, and then the broccoli.
Shortcut: Instead of steaming the broccoli on the stovetop, I use handy steamer bags in my microwave (I can always find them at big box stores or online). It’s so easy and it comes out perfect every time.
Finally, you can either scoop them out entirely and fold the potatoes and cheesy broccoli sauce together and then put it all back in (like you do for a twice baked potato) or you can score the inside, scoop out a tablespoon or two of potato, fill it in with your cheese sauce!
Stuffed Potato Tips + FAQ
Can you make baked potatoes in the instant pot? In a 6 quart instant pot add 1 cup of water and the metal trivet. Place your poked potatoes on top of it. Using the manual function turn the pressure to high and set the timer for 14 minutes. After that time has passed naturally release the pressure for 20-30 minutes. Then wait for the potatoes to be cool enough before removing them from the instant pot.
How can you make these in the microwave? After washing and poking your potatoes place them in the microwave for 7 minutes, flipping them ½ way through. If the potatoes aren’t tender after the 7 minutes, microwave for 1-2 minutes more. Let them rest for 2 minutes before handling.
Other cheese options? If cheddar is not your cheese of choice I recommend using the Mexican blend cheese because that is always delicious! Other than that just find a cheese that melts well and that you like the taste of!
How to Store
Can I meal prep this recipe? Yes, if you don’t have the time to bake the potatoes later in the week feel free to bake them ahead of time. However, make sure that the potatoes have completely cooled before wrapping them tightly in plastic wrap and placing them in the fridge. Or place them all in an air-tight Ziploc bag.
To reheat it pop it in the microwave or oven, without the plastic wrap on. Then top with the cheese sauce!
We’ve made these cheesy broccoli stuffed potatoes several times and they’re always a hit- especially when they’re topped with bacon crumbles!
What does this make a good side to?
Find more broccoli recipes here:
Cheesy Broccoli Stuffed Baked Potatoes Recipe
- 4 russet potatoes
- 2 tsp vegetable oil - or avocado oil
- 1 tsp kosher sea salt
For the Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 tsp kosher sea salt - more to taste
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp paprika
- 1 cup medium cheddar cheese - grated
- 2 cup broccoli florets - steamed
- Preheat oven to 425 degrees. Line a baking sheet with foil or a baking mat, set aside.
- Place scrubbed, dried potatoes on the baking sheet. Rub each with oil, sprinkle with sea salt, and prick with a fork three times on each top. Bake for 1 hour or until fork tender (this could take up to 1 hour 15 minutes). Remove from the oven and allow to cool.
- Meanwhile, in a small saucepan set over medium heat, add the butter. When the butter has melted, whisk in the flour, cook for 1 minute. Slowly add milk, whisking to create a smooth sauce. Bring mixture to a low simmer.
- Add salt, pepper, garlic powder, onion powder, and paprika. Simmer until thickened, about 5 minutes. Remove from heat and stir in cheese, then broccoli.
- Remove top of potatoes, then score the inside and remove about 2 tablespoons of potatoes (you can spoon it onto the tops and serve it with it), scoop a generous amount of the sauce inside of each potato. Return the reserved potato and top back. Serve immediately.
-Want to make this a meal? Try adding grilled chicken or bacon crumbles.