Baked potatoes with broccoli and cheese stuffing

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4
Author Connie Veneracion


  • 4 medium to large potatoes
  • 1 head of broccoli
  • salt
  • pepper
  • 2 cups cheddar shredded
  • butter


  • Preheat the oven to 400F.
  • Rinse and scrub the potatoes. Wipe dry. Pierce with a fork to create steam vents. Arrange on a baking tray and bake for about an hour.
  • While the potatoes bake, cut the broccoli into small florets. Place in a shallow microwavable bowl, sprinkle with salt and about two tablespoonfuls of water. Microwave on HIGH for about two minutes. Drain and cool.
  • After an hour, take the potatoes out of the oven. Keep the oven on but lower the heat to 375F.
  • Split into halves and cool a bit. Scoop out the centers, leaving about a quarter inch of flesh attached to the skin.
  • Mashed the potato flesh that had been scooped out. Stir in some salt and pepper, and about two tablespoonfuls of butter.
  • Stir the broccoli and cheddar with the mashed potato.
  • Divide the potato-broccoli-cheese mixture into eight portions and fill each half potato with a portion of the stuffing.
  • Arrange the stuffed potatoes on the baking tray. Place a pinch of butter on top of each. Bake for about five minutes or just until the cheese melts and everything is heated through.
  • Serve the stuffed potatoes immediately.