Broccoli and Cheddar Potato Skins

Table of Contents

1. Ingredients
2. Substitutions and Additions
3. How to Make Broccoli and Cheddar Potato Skins
4. How To Serve Broccoli and Cheddar Potato Skins
5. Why You'll Love This Broccoli Cheddar Baked Potato Recipe
6. Recipe FAQ
7. Serving FAQ
8. Storage FAQ
9. JUMP TO RECIPE
10. More Recipes 

Broccoli and cheddar potato skins are crispy, cheesy, and packed with flavor. Baked potato halves get stuffed with melty cheddar and tender broccoli, then broiled until golden. These easy potato skins make the perfect appetizer, side, or game-day snack. Serve them hot with sour cream or your favorite dipping sauce.

This recipe is easy to make with simple ingredients and step-by-step photos to guide you. Follow the tips and tricks below for the best crispy texture and cheesy filling. Plus, check out the most frequently asked questions with answers to make sure your potato skins turn out perfect every time!

Broccoli and cheddar potato skins take just thirty-five minutes to make and turn out crispy, cheesy, and loaded with flavor. They’re perfect for game days, parties, or a fun side dish that everyone will love.

Golden baked potatoes get stuffed with melty cheddar and tender broccoli, then broiled for extra crunch. Serve them hot with sour cream or your favorite dipping sauce for an easy, crowd-pleasing snack!

What you'll need to make these broccoli cheese potato skins:

• 4 small russet baking potatoes
• 3 tablespoons olive oil
• ½ cup finely diced sweet yellow onion
• 3 cups small cut broccoli florets
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup sour cream 
• 2 cups shredded cheddar cheese, divided
• 1 ½ to 2 teaspoons sour cream per potato skin, optional garnish
• 1 thin sliced green onion, optional garnish

Make your broccoli and cheddar potato skins even better by swapping ingredients and adding bold flavors! These easy tweaks let you customize every bite. Here are some top substitutions and additions:

• Substitute Cheddar Cheese: Use Monterey Jack, pepper jack, or mozzarella for a different cheesy flavor.
• Add Cooked Bacon: Sprinkle crispy bacon bits over the top for a smoky, savory crunch.
• Substitute Sour Cream: Swap it for ranch dressing or Greek yogurt for a tangy, creamy topping.
• Add Green Onions: Sprinkle chopped green onions on top for extra color and a mild onion flavor.
• Substitute Broccoli: Try chopped spinach or roasted bell peppers for a different veggie-packed bite.
• Add Hot Sauce: Drizzle buffalo sauce or sriracha over the skins for a spicy kick.

Get ready to make the best broccoli and cheese potato! Follow along with our pictures, step-by-step instructions, and pro tips below. We’ll show you exactly how to get crispy potatoes, melty cheese, and the perfect bite. Let’s get started!

FIRST STEP: Preheat your oven to 425 degrees. Then, line a baking sheet with parchment paper and set it aside.

SECOND STEP: After your oven is set, thoroughly scrub the potatoes and pierce the potato skin with a fork. Bake the potatoes in the microwave, on high power setting, for 15 minutes.

THIRD STEP: In a 10-inch skillet on medium-high heat, add 2 ½ tablespoons of the olive oil and the onions. Sauté uncovered for 5 minutes, stirring often to keep the onions from burning.

FOURTH STEP: Keeping the heat on medium-high heat, add the broccoli florets to the pan and continue cooking for 1 to 1 ½ minutes. Remove the pan from the heat, cover with a lid, and set aside.

FIFTH STEP: Carefully remove the hot potatoes from the microwave. Allow them to cool for a few minutes, before slicing the potatoes in half long ways.

SIXTH STEP: Using a small spoon scoop out the potato pulp, being sure to leave a thin layer of pulp around the inside of the potato, about an ⅛ to ¼ inch.

SEVENTH STEP: Using a pastry brush, lightly brush the remaining ½ tablespoon of olive oil on the inside of the shell.

EIGHTH STEP: Bake the potato shells for 15 minutes, or until the inside edges are golden brown.

NINTH STEP: In a medium size mixing bowl add the sautéed onion and broccoli, ½ cup sour cream, and 1 cup of shredded cheddar cheese. Mix well until all ingredients are completely combined.

TENTH STEP: Evenly spread ⅓ cup of the broccoli mixture in each baked potato shell.

ELEVENTH STEP: Sprinkle the remaining 1 cup of shredded cheese, about 1 ½ tablespoons, over the filled potato shells.

TWELFTH STEP: Bake the filled potato skins for an additional 5 minutes, until the cheese is completely melted. Top with 1 ½ to 2 teaspoons of sour cream and sliced green onion.

Serve a broccoli cheese potato at any gathering, from game days to holiday parties. They’re crispy, cheesy, and always a crowd favorite. Here are the best ways to enjoy them:

• Game Day Snack: These loaded potato skins make the perfect bite-sized game day treat. Serve them hot with buffalo chicken dip or jalapeño poppers for a winning spread. Add ranch or sour cream for extra dipping fun!
• Holiday or Party Appetizer: Set these cheesy potato skins out at a holiday party, and they’ll disappear fast! They pair perfectly with slow cooker meatballs or cheese dip. The crispy texture and rich cheddar make every bite irresistible.
• Kid-Friendly Dinner Side: Kids love anything cheesy, and these potato skins never disappoint. Serve them with chicken tenders or bacon-wrapped smokies for a fun, easy meal. Add a drizzle of barbecue sauce for an extra kick!

Broccoli and cheddar potato skins have become a favorite for so many reasons. They’re crispy, cheesy, and easy to make, making them perfect for any occasion. Here’s why our readers keep coming back to this recipe:

• Crispy and Cheesy: Golden baked potatoes get loaded with melty cheddar and roasted broccoli for the perfect mix of crunch and gooey goodness.
• Easy to Make: Simple ingredients and quick steps make this recipe a breeze, even for beginner cooks.
• Crowd-Pleaser: Kids and adults both love these cheesy potato skins, so they’re always a hit at gatherings.
• Great for Any Occasion: Serve them for game days, holiday parties, or even a fun weeknight snack.
• Customizable: Swap the cheese, add bacon, or drizzle with your favorite sauces to make them exactly how you like.

These crispy, cheesy potato skins always hit the spot, and we know they’ll become a favorite in your home too!

How do I get the crispiest potato skins?
To get crispy potato skins, bake them first, scoop out most of the flesh, then brush with oil before baking again.

Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli, but thaw and pat it dry first to keep the potato skins from getting soggy.

How do I know when the potatoes are done baking?
The potatoes are done when a fork easily slides through the skin and flesh without resistance.

Can I make these potato skins in an air fryer?
Yes, you can air fry them at 375°F for about ten minutes or until the cheese melts and the edges crisp.

What’s the best way to scoop out the potatoes without tearing the skin?
Use a spoon and leave about ¼ inch of potato inside to help the skins hold their shape.

Can I make these ahead of time?
Yes, bake the potato halves in advance, then add toppings and broil right before serving for the best texture.

What’s the best way to serve broccoli and cheddar potato skins at a party?
Arrange them on a platter with small bowls of sour cream, ranch, or hot sauce so guests can dip as they please.

Should I serve broccoli and cheddar potato skins hot or cold?
Serve them hot and fresh from the oven for the best crispy texture and melty cheese.

Can I cut the potato skins into smaller pieces for serving?
Yes, slice them in half again after baking for bite-sized portions that are easier to grab and enjoy.

Do I need to serve a dipping sauce with these potato skins?
Dipping sauce isn’t required, but sour cream, ranch, or a spicy sauce adds extra flavor and makes them even better.

Are these potato skins a good appetizer for kids?
Yes, kids love the cheesy filling! Cut them smaller and let them dip in their favorite sauce for extra fun.

Can I serve these potato skins as a side dish?
Absolutely! Serve them alongside grilled chicken, burgers, or ribs for a fun and cheesy alternative to regular baked potatoes.

Follow the directions, tips, and tricks below for the best way to store, reheat, and make these broccoli and cheddar potato skins ahead of time. Whether you’re prepping for a party or saving leftovers, these storage tips will keep them fresh and crispy.

Can I make broccoli and cheddar potato skins ahead of time?
Yes, you can bake the potato halves in advance. Store them in an airtight container in the fridge and add toppings before reheating.

What’s the best way to store leftover potato skins?
Place leftovers in an airtight container and keep them in the fridge for up to three days for the best freshness.

Can I freeze broccoli and cheddar potato skins?
Yes, freeze them before adding the toppings. Wrap each one tightly in plastic wrap and store in a freezer-safe bag for up to a month.

How do I thaw and reheat frozen potato skins?
Thaw them in the fridge overnight, then bake at 375°F until heated through and crispy, about ten to fifteen minutes.

What’s the best way to reheat broccoli and cheddar potato skins?
Reheat them in the oven at 375°F for about ten minutes to keep them crispy and prevent sogginess.

Can I use a microwave to reheat potato skins?
Yes, but the skins may soften. For the best texture, reheat them in short thirty-second bursts and serve immediately.

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