Baked Potatoes Stuffed with Broccoli and Cheddar Cheese

December 23, 2014
3 Ratings
Photo by Emily Dryden
  • Serves 2
Author Notes

This recipe is adapted from the New York Times. —Merrill Stubbs

What You'll Need
  • 2 large russet potatoes
  • olive oil
  • kosher salt
  • 1 cup cooked broccoli, chopped
  • 2 tablespoons crème fraîche or sour cream
  • 2 tablespoons unsalted butter, softened
  • 3/4 cup grated sharp cheddar
  • Freshly ground black pepper
  1. Heat the oven to 450° F and position a rack in the middle of the oven.
  2. Scrub the potatoes well, then rinse and dry them. Rub the skins with a little olive oil and sprinkle all over with salt. Poke several holes in the potatoes, using a fork with sharp tines. Put the potatoes directly on the oven rack and bake until completely tender, 45 to 60 minutes.
  3. Remove the potatoes from the oven, and being careful not to burn your fingers, split them down the middle with a sharp knife. Scoop the insides of the potato into a bowl, leaving the skins intact. Mash in the broccoli, creme fraiche, 1 tablespoon of the butter, 1/2 cup of the cheddar, and salt and pepper to taste.
  4. Pile this mixture into the skins and transfer the potato halves to a baking sheet. Dot the tops of the potatoes with the remaining tablespoon of butter and sprinkle evenly with the rest of the cheese. Bake for a second time until golden, 10 to 15 minutes. (If you want to turn on the broiler for the last few minutes to get the tops nice and brown, I say go for it.)

See what other Food52ers are saying.

  • Aria Alpert Adjani
    Aria Alpert Adjani
  • luvcookbooks
  • Danielle

4 Reviews

Aria A. November 20, 2015
Delicious. I used more leftover broccoli, buttermilk instead of sour cream, goat butter and sheep milk cheese. Oh and also used large red potatoes cause that's all I had on hand. Delicious. Super simple and delish.
luvcookbooks January 11, 2015
Trying below and streamlined. Sorry!
luvcookbooks January 11, 2015
This recipe reminds me of a Mollie Katzen recipe from The Enchanted Broccoli Forest. This one is simpler. Hers doesn't have the broccoli, and does have chopped hard boiled eggs, dill, mustard, cottage cheese, mayo and mustard. Tri g a cross between your version and hers. Thanks for the Dreamliner version!
Danielle January 5, 2015
After a long commute home in subzero weather, I wanted something comforting for dinner that wouldn't require a stop at the grocery store. I was craving a baked potato, but wanted to do something a little more inspired. This was perfect.

I used about 50% more broccoli, threw in a bit of cubed ham, and used a splash of milk in the potato mash. The extra broccoli lead to some heaping potato skins, which I do not consider a negative at all. Topped with some green onion. Delicious, simple, comforting.