Can I use frozen broccoli instead of fresh?

Absolutely! While fresh broccoli gives better texture and flavor, frozen works great in a pinch. Just make sure to thaw and drain it well to avoid watery cheese sauce. Once chopped and added in, your Cheesy Baked Potatoes with Broccoli will still taste amazing.

What’s the best cheese for melting on baked potatoes?

Sharp cheddar is the classic go-to—bold, creamy, and rich. But don’t stop there. Try gouda, Monterey Jack, or even a bit of mozzarella if you like things extra stretchy. Just steer clear of pre-shredded cheese; it contains fillers that stop it from melting smoothly.

Can I microwave the potatoes instead of baking?

Yes! For a quicker version, poke holes in the potatoes and microwave them on high for about 6–8 minutes , turning once. The skins won’t be as crispy, but the inside stays fluffy and tasty. Once topped with cheesy broccoli sauce, you’ll hardly miss the oven-baked texture.

How do I make this dairy-free or vegan?

Simple swaps can do the trick! Use dairy-free butter, plant-based milk (like oat or soy), and vegan cheddar. There are plenty of delicious vegan cheeses that melt beautifully. For the best results, stick to brands known for their melt factor. And of course, check the labels on everything.

Cheesy Baked Potatoes with Broccoli Recipe

Description

Cheesy Baked Potatoes with Broccoli are the ultimate comfort food. Crispy russet potato skins are filled with fluffy mashed potato mixed with creamy cheddar cheese and tender broccoli florets. This vegetarian-friendly dish is hearty, flavorful, and easy to make for weeknight dinners or meal prep.

Ingredients

Scale

4 medium russet potatoes, washed and dried
2 teaspoons olive oil
4 tablespoons (57g) salted butter, softened
1/2 cup (113g) non-fat Greek yogurt
1/3 cup (76ml) buttermilk
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dried chives
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1 and 1/2 cups cooked broccoli florets, chopped
2 cups shredded cheddar cheese, divided

Instructions

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
Place potatoes on the baking sheet and bake for 1 hour, or until fork-tender. Let cool slightly.
Slice each potato lengthwise. Scoop out the insides and transfer to a bowl, leaving the skins intact.
Rub the outside of the skins with olive oil and place back on the baking sheet.
Mash the potato flesh with butter until smooth. Stir in Greek yogurt, buttermilk, salt, pepper, and spices.
Fold in the chopped broccoli and 3/4 cup of the cheddar cheese.
Spoon the filling back into the potato skins and top with the remaining cheese.
Bake for 20–25 more minutes, until cheese is melted and bubbly. Serve warm.

Notes

You can use sour cream instead of Greek yogurt.
Microwave the potatoes to save time—6 to 8 minutes per potato.
Substitute or mix cheddar with Monterey Jack or gouda for extra creaminess.
Frozen broccoli can be used, just thaw and drain it well first.

Prep Time: PT20M
Cook Time: PT1H30M
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed potato
Calories: 695
Sugar: 9g
Sodium: 743mg
Fat: 40g
Saturated Fat: 23g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 58g
Fiber: 5g
Protein: 30g
Cholesterol: 114mg

Keywords: cheesy baked potatoes with broccoli, broccoli cheese baked potatoes, vegetarian baked potato recipe, broccoli and cheddar potatoes, stuffed baked potatoes, healthy comfort food, easy potato dinner