Description
Comfort food meets fresh flavor with these baked potatoes stuffed with cheddar, roasted broccoli, and savory bacon. Creamy inside, crispy outside, and full of comforting textures.
Ingredients
Scale
- 4 large russet potatoes
- 2 cups fresh broccoli florets
- 1 ½ cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup sour cream
- 2 green onions, finely chopped
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss chopped broccoli with olive oil, salt, and garlic powder. Set aside.
- Place whole russet potatoes on a baking sheet and prick a few times with a fork.
- Bake potatoes for 45–50 minutes until fork-tender. Roast broccoli separately for 20 minutes.
- Let potatoes cool slightly, then halve and scoop out the insides into a bowl. Mix with sour cream, cheese, bacon, and black pepper.
- Fill potato skins with the mixture and top with roasted broccoli and extra cheese if desired.
- Bake again for 10–15 minutes until golden and bubbly.
- Garnish with chopped green onions and serve warm.
Notes
- Use russet potatoes for best texture.
- Let potatoes cool slightly before scooping to avoid tearing.
- Make ahead by prepping the filling in advance and storing in the fridge.
- Swap sour cream for Greek yogurt for a lighter version.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg
Keywords: baked potatoes, roasted broccoli, stuffed potatoes, cheesy potatoes, gluten-free comfort food