Oven dinners
Broccoli Cheddar Stuffed Potatoes
Broccoli Cheddar Stuffed Potatoes with large baking potatoes, olive oil, broccoli florets.
Make this recipe
Broccoli Cheddar Stuffed Potatoes
- Servings
- 2
- Prep
- ~10 min
- Cook
- ~75 min
- Rest / chill
- ~5 min
- Total
- ~90 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 200°C/400°F. Scrub and pierce potatoes, rub with oil and bake directly on a tray for 50–65 minutes until soft through the center.
- Steam broccoli for 5–7 minutes until tender and chop it finely. Split potatoes and scoop most flesh into a bowl, leaving shells intact.
- Mash flesh with milk, salt and pepper. Fold in broccoli and half the cheese. Refill shells, add remaining cheese and bake for 8 minutes until melted.
A little note
Choose similarly sized potatoes so they finish together.
Cooking tips
- Check the largest potato through its center with a skewer; it should slide in easily before you scoop.
- Drain the broccoli well so it does not dilute the potato filling.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.