Broccoli & Cheese Stuffed Baked Potatoes

Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Scrub the potatoes clean, then slice lengthwise around the outer edges without cutting all the way through — this makes them easier to open after baking without damaging the peel. Wrap each potato in foil and place on the prepared baking sheet. Bake for 30–60 minutes, or until tender; the centers should feel just slightly firm when pierced with a knife or skewer.

Meanwhile, fill a bowl with a couple of cups of ice and cold water to create an ice-water bath. Bring a saucepan of water to a boil, with enough water to cover the broccoli. Cut the broccoli into florets and add them to the boiling water. Cook for 3–4 minutes, then drain and immediately transfer to the ice bath to stop the cooking process. Drain well and pat dry with paper towels to remove any remaining water. Finely chop the broccoli and set aside.

Once the potatoes are cooked, allow them to cool just enough to handle. Slice them fully in half lengthwise, completing the cut you started earlier.

Scoop out the insides of each potato, leaving about a ¼‑inch shell intact to support the filling. Place the scooped-out potato in a large bowl and lightly mash until fluffy, breaking up any large pieces but keeping some texture.

Add the chopped broccoli to the mashed potatoes along with 1 cup of shredded sharp cheddar cheese. Stir gently until the ingredients are evenly combined.

Add 2 tablespoons of melted butter and ⅔ cup of milk to the potato mixture. Season with salt and pepper to taste, stirring until everything is well combined and creamy.

Fill the potato shells with the prepared mixture, mounding slightly. Sprinkle with the remaining cheese and dust lightly with paprika. Return to the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly and the potato is heated all the way through. Allow to cool for a few minutes before serving.

Enjoy!

For more delicious side dishes, check out these next:

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• Zucchini & Yellow Squash Sun-Dried Tomato Gratin
• Roasted Chayote Squash & Red Onions
• Baked Potato Wedges
• Honey Dijon Sautéed Corn🌽
• Fluffy Mashed Potatoes
• Easy Homemade Cinnamon Applesauce
• Green Beans Almondine with Bacon
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• Fall Butternut Squash & Spinach Orzo
• Macaroni and Cheese 🧀