Best 4 Broccoli Stuffed Potatoes Recipes
Broccoli stuffed potatoes are a delicious and versatile dish that can be enjoyed as a main course or a side. This dish is sure to impress your family and friends, and it's easy to make. The combination of tender broccoli, creamy mashed potatoes, and melted cheese is irresistible. Whether you're looking for a comforting weeknight meal or a special occasion dish, broccoli stuffed potatoes are a perfect choice.
Here are our top 4 tried and tested recipes!
BROCCOLI-STUFFED POTATOES
This is one of my favorite light suppers...an easy spur-of-the-moment meal that satisfies even the heartiest appetites.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.
Nutrition Facts : Calories 344 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 536mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.
BROCCOLI STUFFED BAKED POTATOES
Steps:
- Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika
BROCCOLI-STUFFED POTATOES WITH DILL
This hearty broccoli-and-cheese potato gets extra flavor from sour cream and fresh dill. Serve it as a side or as a light lunch by itself. To speed up prep, start with a microwaved potato.-Fran Scott, Birmingham, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Scrub and pierce potatoes. Bake at 400° for 1 hour or until tender. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp, leaving a thin shell. , In a small skillet, saute broccoli and onion in butter for 5 minutes or until tender. In a large bowl, mash the potato pulp with milk, sour cream, dill, salt and pepper until smooth. Fold in broccoli mixture. , Stuff into potato shells; sprinkle with cheese. Place on a baking sheet. Bake for 10-15 minutes or until heated through.
Nutrition Facts : Calories 296 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 468mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 5g fiber), Protein 12g protein.
BROCCOLI-STUFFED POTATOES
Fat-free yogurt and broccoli make a better-for-you stuffing in delicious twice-baked potatoes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Pierce potatoes several times with fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
- When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out inside into medium bowl, leaving a thin shell. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain.
- Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
- Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.
Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 5 g, TransFat 0 g
Tips:
- Choose the right potatoes. Russet potatoes are the best choice for this recipe because they are large and have a fluffy texture. Avoid using waxy potatoes, such as red potatoes or Yukon Gold potatoes, as they will not hold their shape well when baked.
- Don't overcook the potatoes. The potatoes should be cooked until they are tender, but not so much that they are falling apart. Overcooked potatoes will be mushy and difficult to stuff.
- Season the potatoes well. Salt and pepper are essential seasonings for this recipe, but you can also add other herbs and spices to taste. Garlic powder, onion powder, and paprika are all good options.
- Use a variety of cheeses. The combination of cheddar cheese and Parmesan cheese is a classic, but you can also use other cheeses, such as mozzarella, Gruyère, or Gouda. A blend of cheeses will give the filling a more complex flavor.
- Don't skimp on the broccoli. Broccoli is the star of this dish, so make sure to use plenty of it. You can use fresh or frozen broccoli, but if you are using frozen broccoli, be sure to thaw it and drain it thoroughly before using.
- Garnish with fresh herbs. Fresh herbs, such as parsley, chives, or dill, add a pop of color and flavor to this dish. Chop the herbs finely and sprinkle them over the top of the potatoes before serving.
Conclusion:
Broccoli stuffed potatoes are a delicious and satisfying meal that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make sure that your broccoli stuffed potatoes turn out perfect every time.
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