Cheesy Broccoli Stuffed Spuds

Let me tell you, these Cheesy Broccoli Stuffed Spuds have become an absolute legend in my household. It all started on a chilly autumn evening when I was craving something warm, comforting, and utterly satisfying, but also wanted to sneak some veggies onto the plates of my notoriously picky eaters. I’d always loved a good baked potato, but I wanted to elevate it, transform it from a simple side into a hearty, show-stopping main course. The combination of fluffy baked potato, tender-crisp broccoli, and a river of molten, gooey cheese seemed like a winner, and boy, was I right! The first time I made them, the aroma alone had everyone migrating to the kitchen. My youngest, who usually turns his nose up at anything green, actually asked for more broccoli because it was “hiding in the yummy cheese.” My husband, a man of simple pleasures, declared it one of the best things I’d ever made. Since then, it’s been a regular on our meal rotation. It’s the kind of dish that feels like a hug in a bowl – perfect for busy weeknights when you need something relatively easy yet incredibly fulfilling, or even for a casual weekend gathering with friends. The beauty of this recipe lies in its simplicity and its crowd-pleasing nature. It’s more than just a meal; it’s a delightful experience of textures and flavors that just works, every single time.

Ingredients

• 4 large Russet potatoes (about 8-10 ounces each): These starchy potatoes are ideal for baking, yielding a fluffy interior and a sturdy skin.
• 2 tablespoons olive oil: For rubbing on the potato skins to help them crisp up.
• 1 teaspoon coarse sea salt: For seasoning the potato skins.
• 1 large head of broccoli (about 1 pound): Cut into small, bite-sized florets. This provides the nutritious green element.
• 4 tablespoons unsalted butter: Divided; the foundation for our creamy cheese sauce.
• 4 tablespoons all-purpose flour: To create a roux, thickening the cheese sauce.
• 2 cups whole milk: Warmed slightly; for a smooth and creamy cheese sauce. Low-fat milk can be used, but whole milk offers richer results.
• 1/2 teaspoon Dijon mustard: Adds a subtle tang and depth to the cheese sauce.
• 1/4 teaspoon garlic powder: For a hint of savory aroma and flavor.
• 1/4 teaspoon onion powder: Complements the garlic and adds complexity.
• Pinch of nutmeg (optional): A classic addition to cheese sauces, enhancing their warmth.
• Salt and freshly ground black pepper to taste: Essential for seasoning the cheese sauce and filling.
• 8 ounces sharp cheddar cheese, shredded: Plus an extra 2-4 ounces for topping. A good quality, sharp cheddar provides the best flavor.
• 4 ounces Monterey Jack cheese, shredded (optional): Adds extra meltiness and a milder cheese flavor to complement the cheddar.
• 2-3 green onions, thinly sliced (optional garnish): For a fresh, mild oniony bite and color.
• Sour cream or Greek yogurt (optional for serving): For an extra touch of creaminess and tang.

Instructions

1. Prepare and Bake the Potatoes:
   • Preheat your oven to 400°F (200°C).
   • Scrub the potatoes thoroughly under cold running water to remove any dirt. Pat them completely dry with a clean kitchen towel or paper towels. Dry skin is key to a crispy exterior.
   • Prick each potato several times all over with a fork. This allows steam to escape during baking, preventing the potatoes from exploding and helping the interior cook more evenly.
   • Rub each potato with about 1/2 tablespoon of olive oil, ensuring the entire surface is lightly coated.
   • Sprinkle the oiled potatoes generously with coarse sea salt. The salt not only seasons the skin but also helps to draw out moisture, contributing to crispiness.
   • Place the potatoes directly on the oven rack (for crispier skins) or on a baking sheet lined with parchment paper.
   • Bake for 50-70 minutes, or until the skins are crisp and a fork or skewer can be easily inserted into the center of the potatoes with no resistance. Baking time will vary depending on the size of your potatoes.
2. Prepare the Broccoli:
   • While the potatoes are baking (about 20 minutes before they are done), prepare the broccoli. You have a couple of options:
     • Steaming: Place the broccoli florets in a steamer basket over about an inch of boiling water. Cover and steam for 3-5 minutes, or until tender-crisp (still slightly firm with a vibrant green color). You don’t want it mushy.
     • Blanching: Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until tender-crisp. Immediately drain and plunge into an ice bath (a bowl of ice water) to stop the cooking process and preserve the bright green color. Drain well.
   • Once cooked, roughly chop the broccoli into smaller, more manageable pieces if the florets are large. Set aside.
3. Make the Cheese Sauce:
   • In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat.
   • Once the butter is melted and foamy, whisk in the 4 tablespoons of all-purpose flour. Cook, whisking constantly, for 1-2 minutes to cook out the raw flour taste. This mixture is called a roux. It should be smooth and slightly golden.
   • Gradually whisk in the warmed whole milk, a little at a time, ensuring each addition is fully incorporated and smooth before adding more. This prevents lumps from forming.
   • Continue to cook, whisking frequently, until the sauce thickens and comes to a gentle simmer, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
   • Reduce the heat to low. Stir in the Dijon mustard, garlic powder, onion powder, and optional nutmeg.
   • Remove the saucepan from the heat. Gradually add the 8 ounces of shredded sharp cheddar cheese (and Monterey Jack, if using), stirring constantly until the cheese is completely melted and the sauce is smooth and luscious.
   • Taste the sauce and season with salt and freshly ground black pepper as needed. Remember that cheese is already salty, so taste before adding too much salt. Keep the sauce warm over very low heat, or cover and set aside if the potatoes aren’t ready yet. If it thickens too much upon standing, you can whisk in a tablespoon or two of warm milk to loosen it.
4. Assemble the Stuffed Spuds:
   • Once the potatoes are fully baked, carefully remove them from the oven. Let them cool for a few minutes until they are safe to handle, but still hot. Reduce the oven temperature to 375°F (190°C).
   • Using an oven mitt to hold a hot potato, slice off the top third of each potato lengthwise. Alternatively, you can slice them in half lengthwise for a more traditional “boat” shape.
   • Carefully scoop out the cooked potato flesh from the larger bottom portions (and the tops, if you wish to use that flesh) into a large mixing bowl, leaving about a 1/4-inch thick shell of potato attached to the skin to maintain its structure. Be gentle to avoid tearing the potato skins.
   • To the bowl with the scooped-out potato flesh, add about half to two-thirds of the prepared cheese sauce. Mash the potato flesh and cheese sauce together with a fork or potato masher until well combined but still slightly chunky for texture. Don’t overmix, or it can become gummy.
   • Gently fold in the cooked and chopped broccoli florets. Mix until just combined. Taste the filling and adjust seasoning with salt and pepper if necessary.
5. Stuff and Bake Again:
   • Spoon the cheesy broccoli and potato mixture generously back into the hollowed-out potato shells, mounding it slightly on top.
   • Drizzle any remaining cheese sauce over the top of the filling in each potato.
   • Sprinkle the tops evenly with the extra 2-4 ounces of shredded cheddar cheese (or your preferred cheese blend).
   • Place the stuffed potatoes on a baking sheet.
   • Bake in the preheated 375°F (190°C) oven for 15-20 minutes, or until the filling is heated through and the cheese on top is melted, bubbly, and slightly golden brown. If you want the cheese topping extra browned, you can switch the oven to broil for the last 1-2 minutes, watching very carefully to prevent burning.
6. Serve:
   • Carefully remove the Cheesy Broccoli Stuffed Spuds from the oven.
   • Let them cool for a few minutes as they will be very hot.
   • Garnish with thinly sliced green onions, if desired.
   • Serve immediately with a dollop of sour cream or Greek yogurt on the side, if you like.

Nutrition Facts

• Servings: 4 large stuffed potatoes
• Calories per serving (approximate): 650-750 kcal (This can vary significantly based on potato size and exact cheese quantities.)
  • Description: A hearty and substantial calorie count, making this a satisfying main course.
• Protein: Approximately 25-30g
  • Description: Primarily from the cheese and milk, contributing to satiety and muscle maintenance.
• Fiber: Approximately 8-10g
  • Description: A good source of dietary fiber, mainly from the potato skin and broccoli, aiding digestion and promoting fullness.
• Vitamin C: Significant amount
  • Description: Broccoli is an excellent source of Vitamin C, an important antioxidant that supports the immune system.
• Calcium: High
  • Description: Derived mainly from the cheese and milk, essential for bone health.

Preparation Time

• Active Preparation Time: Approximately 30-40 minutes (This includes scrubbing potatoes, chopping broccoli, making the cheese sauce, and assembling the spuds).
• Baking Time (Potatoes): 50-70 minutes.
• Final Baking Time (Stuffed Spuds): 15-20 minutes.
• Total Time: Approximately 1 hour 35 minutes to 2 hours 10 minutes.
  • Short Description: While the total time seems long due to baking, much of it is hands-off. Active work is manageable, making it feasible for a weeknight if you plan accordingly, or a relaxed weekend meal.

How to Serve

These Cheesy Broccoli Stuffed Spuds are incredibly versatile and can be served in various ways:

• As a Main Course:
  • These are hearty enough to stand alone as a satisfying vegetarian main dish.
  • Serve one whole stuffed potato per person.
  • Accompany with a light side salad with a vinaigrette dressing to balance the richness. A simple green salad, Caesar salad, or a tomato and cucumber salad would work well.
  • A cup of light soup, like a tomato soup or a clear vegetable broth, can also be a good pairing.
• As a Substantial Side Dish:
  • If serving as a side, you might consider using smaller potatoes or serving half of a large stuffed potato per person.
  • They pair wonderfully with grilled or roasted meats, such as:
    • Grilled chicken breast
    • Roasted pork tenderloin
    • Steak
    • Baked fish like salmon or cod
• Toppings Bar:
  • Set up a small toppings bar for a fun, interactive meal experience, especially if serving guests or children. Offer bowls of:
    • Extra shredded cheese
    • Sour cream or Greek yogurt
    • Crispy bacon bits (for non-vegetarians)
    • Chopped fresh chives or green onions
    • A dash of hot sauce or red pepper flakes for those who like a kick.
• Presentation:
  • Serve on individual plates.
  • A sprinkle of fresh parsley or the mentioned green onions right before serving adds a pop of color and freshness.
  • Ensure they are served hot for the best cheesy, melty experience.

Additional Tips

1. Potato Perfection: For the fluffiest potato interior, always use starchy potatoes like Russets or Idaho potatoes. Avoid waxy potatoes (like red or new potatoes) as they won’t yield the same light texture. Don’t wrap your potatoes in foil when baking; this steams them and results in softer skin. Direct oven heat is best for crispiness.
2. Broccoli Bliss: Don’t overcook the broccoli initially. It will cook further when mixed with the hot potato filling and during the final bake. Aim for tender-crisp so it retains some bite and its vibrant green color. Frozen broccoli florets can be used; steam or microwave them according to package directions until tender-crisp, then drain thoroughly to remove excess moisture.
3. Cheese Choices: While sharp cheddar is classic, feel free to experiment! Gruyère, Colby Jack, Pepper Jack (for a kick), Gouda, or even a bit of Parmesan for added saltiness can be delicious. Using a blend of cheeses often yields the best flavor and melt. Always shred your own cheese from a block if possible; pre-shredded cheeses often contain anti-caking agents that can affect meltability and texture.
4. Spice it Up: For a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce. Smoked paprika can also add a lovely smoky depth. Sautéed diced jalapeños mixed into the filling would also be a great addition for spice lovers.
5. Make-Ahead Magic: You can bake the potatoes and prepare the cheese sauce a day in advance. Store them separately in airtight containers in the refrigerator. When ready to assemble, gently reheat the cheese sauce (you might need to add a splash of milk to loosen it) and proceed with scooping, mixing, stuffing, and the final bake. The assembled, unbaked stuffed potatoes can also be refrigerated for a few hours before baking; you may need to add 5-10 minutes to the final baking time if baking from cold.
6. Reheating Leftovers: Leftover stuffed spuds can be refrigerated in an airtight container for up to 3 days. To reheat, place them on a baking sheet and bake in a 350°F (175°C) oven for about 20-25 minutes, or until heated through. You can also microwave them, but the oven method helps to re-crisp the skin and melt the cheese nicely.
7. Achieving Extra Crispy Skin: After baking the potatoes initially and before scooping, you can brush the skins again very lightly with oil or melted butter before the final bake. This can help them get even crispier.
8. Involve the Kids: This is a great recipe to get children involved in the kitchen. They can help scrub potatoes, mash the potato flesh (with supervision), stir the filling (gently!), and sprinkle cheese on top. This often makes them more excited to eat the final product, broccoli and all!

FAQ Section

1. Q: Can I use sweet potatoes instead of Russet potatoes?
   • A: Yes, you can use sweet potatoes for a different flavor profile. The sweetness of the potato will contrast nicely with the savory cheese and broccoli. Baking times for sweet potatoes might be slightly shorter. The texture will also be a bit different, generally moister.
2. Q: How can I make this recipe vegan?
   • A: To make it vegan, use a plant-based butter alternative, a plant-based milk (like unsweetened almond or soy milk), and your favorite vegan shredded cheese alternatives for the sauce and topping. Ensure your Dijon mustard and other seasonings are vegan-friendly. Nutritional yeast can also be added to the sauce for a more “cheesy” flavor.
3. Q: Is it necessary to use both cheddar and Monterey Jack cheese?
   • A: No, it’s not necessary. Sharp cheddar alone provides excellent flavor. Monterey Jack is added for its superior melting qualities and milder taste, creating a gooier texture. You can use all cheddar or experiment with other melting cheeses as mentioned in the tips.
4. Q: My cheese sauce turned out lumpy. What did I do wrong?
   • A: Lumps in cheese sauce usually occur if the milk is added too quickly to the roux (butter and flour mixture) or if the milk is too cold. Add the milk gradually while whisking constantly. Using warmed milk also helps. If lumps do form, you can often whisk them out vigorously or, as a last resort, pass the sauce through a fine-mesh sieve.
5. Q: Can I add other vegetables or proteins to the filling?
   • A: Absolutely! Sautéed mushrooms, diced bell peppers, corn, or cooked spinach (squeezed dry) would be great vegetable additions. For protein, cooked and crumbled bacon, shredded cooked chicken, or even some seasoned ground beef or turkey could be mixed into the filling.
6. Q: How do I store leftover Cheesy Broccoli Stuffed Spuds?
   • A: Allow the stuffed potatoes to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. See the “Additional Tips” section for reheating instructions.
7. Q: Can I prepare all the components ahead of time and assemble just before baking?
   • A: Yes, this is a great time-saver. You can bake the potatoes, cook the broccoli, and make the cheese sauce up to a day in advance. Store each component separately in the refrigerator. When ready, gently warm the cheese sauce (you might need a splash of milk), then scoop the potatoes, mix the filling, stuff, and bake as directed.
8. Q: Is this recipe gluten-free?
   • A: As written, this recipe is not gluten-free because of the all-purpose flour used in the cheese sauce. To make it gluten-free, you can substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend or use cornstarch (you’ll need less, about 1.5-2 tablespoons mixed with a little cold milk to make a slurry, then added to the hot milk) to thicken the sauce. Ensure all other packaged ingredients (like spices or mustard) are certified gluten-free.