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Broccoli and Cheddar Potato Skins
This Potato Skin Recipe is stuffed full of broccoli and cheddar to make an easy yet delicious appetizer that everyone will love.
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This Potato Skin Recipe is stuffed full of broccoli and cheddar to make an easy yet delicious appetizer that everyone will love. The best part about this recipe is that you can make it ahead of time and still have the very best oven baked appetizer!
Not only is this easy potato skin recipe perfect for an appetizer, but it would make an amazing side dish for your favorite steak or chicken recipes. Additionally, you can easily customize this recipe based on what you’re making with it. While adding crispy bacon would be delicious, including chicken would make it a full meal!
You will have some potato leftover from what you scoop out, so think about making another dish that uses potatoes so they don’t go to waste. Everyone loves Shepherd’s Pie and the scooped potatoes can be easily used for that recipe.
Broccoli and Cheddar Potato Skins Ingredients
- Russet Baking Potatoes
- Olive Oil
- Broccoli Florets
- Sweet Yellow Onion
- Salt
- Pepper
- Sour Cream
- Shredded Cheddar Cheese
- Sour Cream
- Green Onions
You can add so many different flavors to this recipe to give it your own little twist. Adding diced tomatoes to the top after cooking to would give it a slightly sweet, fresh flavor. If you want to make this recipe a little spicier, consider using pepper jack cheese instead of or in addition to the cheddar to give it a little kick.
This recipe calls for just salt and pepper as seasoning, but try to spice things up a little by adding your favorite seasoning to the mix. My favorite seasoning's are McCormick Grill Mates, and I add them to almost everything I make! For instance, try using the Montreal Steak in place of pepper to add some depth to the dish, or even try the Brown Sugar Burbon for a sweet, smokey flavor!
How to Make Broccoli and Cheddar Potato Skins
FIRST STEP: Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.
SECOND STEP: Thoroughly scrub the potatoes and pierce the potatoes skin. Bake the potatoes in the microwave, on high power setting, for 15 minutes.
THIRD STEP: While the potatoes are cooking, in a 10 in skillet on medium-high heat, add 2 ½ tablespoons of the olive oil and the onions. Saute, 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 1-1 ½ minutes. Remove the pan from the heat, cover with a lid, and set aside.
FITH 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. Make sure to leave a thin layer of pulp around the inside of the potato (about ⅛ to ¼ in)
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: While the potato shells are baking, in a medium size mixing bowl, add the sauteed 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.
TWELTH 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.
Cooking Tips
There are many ways to bake potatoes. This recipe calls for them to be baked in the microwave, but you can also bake them in the oven, the slow cooker, on a grill, or even an air fryer to get a nice crispy potato skin.
You can also use different types of potatoes for this recipe. Russett cooking potatoes are most common, but using sweet potatoes would give this recipe a bit of a different flavor.
Making a meal? Try adding some chicken or shredded beef to the broccoli mix before filling the potatoes to add more protein to the recipe.
Storing this Recipe
IN THE FRIDGE: Potatoes can be stored in the fridge for up to 3 days.
IN THE FREEZER: Make this recipe ahead of time and store in the freezer for up to a month.
REHEATING: Place in the oven or microwave and heat until the cheese is melty and center is hot.
Broccoli and Cheddar Potato Skins
This Potato Skin Recipe is stuffed full of broccoli and cheddar to make an easy yet delicious appetizer that everyone will love.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8
Ingredients
- 4 small russet baked potatoes
- 3 tbsp olive oil
- 3 cup small cut broccoli florets
- ½ cup sweet yellow onion finely diced
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ cup sour cream
- 2 cup cheddar cheese shredded and divided
- 1 ½ to 2 tsp sour cream per potato skin (optional garnish)
- 1 green onion sliced (optional garnish)
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.
- Thoroughly scrub the potatoes and pierce the potatoes skin with a fork. Bake the potatoes in the microwave, on high power setting, for 15 minutes.
- In a 10 in skillet on medium-high heat add 2 ½ tablespoons of the olive oil and the onions. Saute, uncovered, for 5 minutes, stirring often to keep the onions from burning.
- 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.
- Carefully remove the hot potatoes from the microwave. Allow them to cool for a few minutes, before slicing the potatoes in half long ways.
- 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.
- Using a pastry brush, lightly brush the remaining ½ tablespoon of olive oil on the inside of the shell.
- Bake the potato shells for 15 minutes or until the inside edges are golden brown.
- In a medium size mixing bowl add the sauteed onion and broccoli, ½ cup sour cream, and 1 cup of shredded cheddar cheese. Mix well until all ingredients are completely combined.
- Evenly spread ⅓ cup of the broccoli mixture in each baked potato shell.
- Sprinkle the remaining 1 cup of shredded cheese, about 1 ½ tablespoons, over the filled potato shells.
- 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.
Nutrition
Calories: 271kcal | Carbohydrates: 25g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 360mg | Potassium: 610mg | Fiber: 2g | Sugar: 2g | Vitamin A: 547IU | Vitamin C: 37mg | Calcium: 254mg | Iron: 1mg
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