Best 5 Broccoli Stuffed Potatoes With Dill Recipes

PARMESAN AND BROCCOLI STUFFED POTATOES

Steps:

• Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
• Bake in preheated oven for 30 minutes.

BROCCOLI-STUFFED POTATOES

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.

BROCCOLI-STUFFED POTATOES

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.

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 AND SHRIMP-STUFFED POTATOES

Steps:

• Preheat oven to 400°F.
• Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
• Set aside.
• In a 10-inch skillet, heat oil over medium heat.
• Add the onion and cook for 5-7 minutes until golden.
• Add the garlic and broccoli and cook, stirring, for 1 minute.
• Add 1/4 cup water, cover and let steam for 2-3 minutes or until broccoli is crisp tender (if water not evaporated at this point, pour off any water left).
• When cool enough to handle, halve the potatoes lengthwise.
• Scoop out the flesh into a bowl, leaving a thin shell.
• Mash the potato.
• Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
• Stir gently until mixture is combined.
• Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
• Spoon any leftover filling around the potato shells.
• Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
• Bake in oven for 15-20 minutes, until heated through.