Roasted Broccoli and Cheddar Stuffed Potatoes

• 4 large russet potatoes
• 1 head of broccoli, cut into florets
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 green onions, chopped (optional garnish)
• 1 tablespoon butter

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pierce potatoes with a fork and bake for 45 minutes or until tender.
3. 3 Toss broccoli florets with olive oil, garlic powder, paprika, salt, and pepper.
4. 4 Roast broccoli on a separate baking sheet for 20 minutes until tender and slightly browned.
5. 5 Cut potatoes in half lengthwise and scoop out a small amount of flesh to create a well.
6. 6 Dot each potato half with butter and sprinkle with cheddar cheese.
7. 7 Fill the potato halves with roasted broccoli and top with extra cheese.
8. 8 Return potatoes to the oven for 5 minutes until cheese is melted and bubbly.
9. 9 Garnish with chopped green onions if desired before serving.

Equipment

• Baking sheet
• Oven
• Fork
• Mixing bowl

Variations

• Add crispy bacon bits for a non-vegetarian twist.
• Use blue cheese for a tangy alternative.

Substitutions

• Use broccoli slaw mix if fresh broccoli isn't available.
• Substitute cheddar with Monterey Jack for a different flavor profile.

Pairings

• A crisp side salad
• Warm garlic bread

Nutrition

Tips

• For a quicker prep, microwave the potatoes for 8-10 minutes each side before baking.
• Add a dash of cayenne pepper to the broccoli for a bit of kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: These stuffed potatoes freeze well for up to 2 months. Thaw in the fridge overnight before reheating in a 350°F oven.

Serving Suggestions

• Pair with a simple arugula salad.
• Serve with a side of creamy tomato soup.

FAQ