Broccoli Cheddar Stuffed Spuds

$- 4 large russet potatoes - 2 cups broccoli florets, steamed - 1 cup sharp cheddar cheese, shredded - ½ cup cream cheese, softened - ½ cup Greek yogurt - 1 teaspoon garlic powder - Salt and pepper to taste - 2 tablespoons olive oil - Green onions, chopped (for garnish) The key to this dish is fresh, quality ingredients. Russet potatoes give a fluffy texture. Broccoli adds crunch and color. Sharp cheddar cheese brings a bold flavor. Cream cheese and Greek yogurt make the filling creamy. Garlic powder enhances the taste. Always use salt and pepper to match your flavor. You can also add more cheese for a richer bite. - Baking tray - Mixing bowl - Fork - Knife - Oven You need a few simple tools. A baking tray holds the potatoes while they bake. A mixing bowl helps combine the filling. A fork is crucial for piercing the potatoes. Use a knife to cut the potatoes later. Your oven needs to be hot to bake the potatoes and make them soft. - Preheat the oven to 400°F (200°C). - Wash and scrub the russet potatoes well. Pierce each potato with a fork many times. - Bake the potatoes directly on the oven rack for 45-60 minutes. They should feel tender when poked with a knife. - In a large bowl, combine the steamed broccoli, shredded cheddar, cream cheese, and Greek yogurt. - Add garlic powder, salt, and pepper to taste. Mix everything until it is well combined. - Once the potatoes cool, cut them in half lengthwise. Scoop out a bit of the inside, but leave some potato for support. - Fold the scooped potato flesh into the broccoli-cheddar mixture until everything is mixed well. - Generously stuff each potato skin with the filling. Make sure to mound it slightly at the top. - Drizzle the stuffed potatoes with olive oil. - Place them back on a baking tray and bake for 15-20 minutes. Look for a golden and bubbly top. - Choosing the right potatoes: Use large russet potatoes. They have a fluffy texture when baked. This texture holds the filling well and offers a hearty bite. Avoid waxy potatoes, as they do not bake as well. - Ensuring cheese melts perfectly: Shred your cheese instead of using blocks. Shredded cheese melts evenly and blends better with the filling. Mix in cream cheese and Greek yogurt for a creamy texture. This will help the cheese melt smoothly and evenly. - Presentation ideas: Serve your stuffed spuds on a rustic wooden board. This adds charm to your meal. Drizzle extra Greek yogurt on top for a creamy touch. A sprinkle of fresh herbs or more cheese adds color and flair. - Pairing with side dishes: These stuffed spuds pair well with a fresh salad or roasted veggies. A side of steamed green beans or a simple coleslaw adds crunch and freshness. This makes your meal balanced and colorful. - Overcooking the potatoes: Keep an eye on your baking time. Overcooked potatoes can become mushy. Test for doneness with a fork. It should pierce easily but not fall apart. - Skipping the seasoning: Don't forget to season your filling. Salt and pepper enhance the flavors. A little garlic powder adds depth. Make sure to taste your filling before stuffing the potatoes. Adjust the seasoning if needed. {{image_2}} You can switch up the filling for stuffed spuds. Try a spinach and feta version for a fresh twist. Simply replace the broccoli with two cups of fresh spinach. Add half a cup of crumbled feta cheese. This will give your dish a Mediterranean flair. You can also explore different cheese varieties. Gouda or mozzarella can add creaminess and flavor. Mix and match to find your favorite combination. If you need gluten-free options, use gluten-free potatoes. Most potatoes are naturally gluten-free. For a vegan version, replace cheese and yogurt with plant-based options. You can use cashew cheese or nutritional yeast for a cheesy flavor. Silken tofu can work well in place of cream cheese. These swaps make the dish suitable for more diets. Add spices to boost the flavor of your stuffed spuds. Paprika gives a mild kick, while cayenne adds heat. You can also try smoked paprika for a deeper taste. For fun toppings, consider crispy bacon bits or sour cream. Chopped herbs like parsley or dill can add freshness. Experiment with different toppings to find what you love! To store leftover stuffed spuds, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. For longer storage, freeze the stuffed potatoes. Wrap each spud in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. To reheat your stuffed spuds, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the potatoes on a baking tray and cover with foil. Heat for about 20-25 minutes or until warmed through. This keeps your potatoes from getting soggy. You can also microwave them, but they may lose some texture. If using the microwave, place a damp paper towel over them to help retain moisture. To make broccoli cheddar stuffed spuds, start by baking large russet potatoes. Preheat your oven to 400°F. Wash and pierce each potato with a fork. Bake them for 45-60 minutes until they are soft. While the potatoes bake, steam 2 cups of broccoli florets. In a bowl, mix the broccoli with 1 cup of shredded sharp cheddar, ½ cup of softened cream cheese, ½ cup of Greek yogurt, 1 teaspoon of garlic powder, salt, and pepper. Once the potatoes cool, cut them in half and scoop out some flesh. Mix this flesh into your broccoli filling. Stuff the potato skins with this mixture and drizzle olive oil on top. Bake again for 15-20 minutes until golden. Yes, you can prepare the filling ahead of time! Just mix the broccoli, cheeses, and spices in a bowl. Store it in the fridge for up to 24 hours before using. When you're ready to bake, stuff the filling into the baked potatoes. This makes meal prep easier and quick for busy nights. Stuffed potatoes pair well with many sides. Here are some ideas: - A simple green salad - Steamed vegetables like carrots or green beans - Garlic bread for extra carbs - A light soup such as tomato or vegetable The stuffed potatoes are done when the tops are golden and bubbly. You can check them by inserting a fork into the filling. If it goes in easily, they are ready to eat. The aroma of melted cheese will also be a good sign! Yes, feel free to get creative with cheese! You can use mozzarella for a milder flavor or pepper jack for some heat. Feta can add a nice tang, too. Just remember to adjust the amount based on how strong you want the flavor to be. You learned how to make delicious broccoli cheddar stuffed potatoes. We covered all the steps, from baking the potatoes to creating the creamy filling. I shared tips to avoid common mistakes and different variations to try. Remember, you can adapt this dish to suit your taste. Enjoy experimenting with new flavors! Keep it simple, and you’ll impress everyone at the table. Happy cooking!$

Elevate your dinner with these delicious Broccoli Cheddar Stuffed Spuds! This easy recipe combines fluffy russet potatoes with a creamy broccoli and cheddar filling, perfect for a cozy family meal. Discover how simple it is to create this mouthwatering dish in just over an hour.

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Ingredients

4 large russet potatoes

2 cups broccoli florets, steamed

1 cup sharp cheddar cheese, shredded

½ cup cream cheese, softened

½ cup Greek yogurt

1 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons olive oil

Green onions, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).

Wash and scrub the russet potatoes thoroughly. Pierce each potato several times with a fork.

Place the potatoes directly onto the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a knife.

While the potatoes are baking, prepare the filling. In a large mixing bowl, combine the steamed broccoli, shredded cheddar cheese, cream cheese, Greek yogurt, garlic powder, salt, and pepper. Mix until well combined.

Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes. Then, cut each potato in half lengthwise and scoop out a small portion of the inside, leaving a bit of potato for structure.

Fold the scooped-out potato flesh into the broccoli-cheddar mixture until well mixed.

Generously stuff each potato skin with the broccoli-cheddar filling, mounding it slightly on top.

Drizzle the stuffed potatoes with olive oil and place them back on a baking tray. Bake for an additional 15-20 minutes, until the tops are golden and bubbly.

Remove from the oven and let cool slightly before garnishing with chopped green onions.

Prep Time: 10 mins | Total Time: 1 hr 15 mins | Servings: 4

- Presentation Tips: Serve on a rustic wooden board or individual plates, and drizzle a little extra Greek yogurt on top for an added touch. Add a sprinkle of additional cheese and fresh herbs for a pop of color.