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Broccoli and Cheddar Potato Skins

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close up shot of broccoli and cheddar potato skins
Broccoli and Cheddar Potato Skins are a crisy, cheesy, stuffed potato that are a great appetizer to serve for your guests. Just pop them in the oven and enjoy!
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You’ve found a new crowd favourite with these easy appetizers! What’s not to enjoy about crispy baked potato skins topped with yummy broccoli and ooey-gooey cheddar cheese! This is an easy and delicious recipe for any get together, but sometimes I make these as a special dinner side dish. They’re always a hit!

If you’re looking for another yummy homemade potato dish check out our Twice Baked Potato Recipe. If you’re just in the mood for another cheesy recipe, we totally understand since we’re kind of cheese obsessed! Try our Cheesy Potato Casserole to get your cheese and potato fix.

close up shot of broccoli and cheddar potato skins on a white plate

MORE POTATO RECIPES:
Mashed Potato Casserole | Hasselback Potato Casserole


BROCCOLI CHEDDAR POTATO SKINS INGREDIENTS

broccoli and cheddar potato skins raw ingredients that are labeled

You will need:

  • 4 small russet baking potatoes
  • 3 tablespoons olive oil
  • 3 cups small cut broccoli florets
  • ½ cup finely diced sweet yellow onion
  • 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

SUBSTITUTIONS AND ADDITIONS

Broccoli: Not a broccoli fan? That’s okay! You can use any veggies you want, but we recommend substituting diced tomatoes. Sooo yummy. 

Sour Cream: You can use any soy-based sour cream for this dish, or even Greek Yogurt. You just need that tangy-ness to make this dish taste great.

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HOW TO MAKE THIS BROCCOLI AND CHEDDAR BAKED POTATO SKINS RECIPE

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

STEP TWO: 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.

broccoli and cheddar potato skins process shot

STEP THREE: 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.

broccoli and cheddar potato skins process shot

STEP FOUR: 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.

broccoli and cheddar potato skins process shot

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

STEP SIX: 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.

broccoli and cheddar potato skins process shot

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

broccoli and cheddar potato skins process shot

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

STEP NINE: 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.

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

broccoli and cheddar potato skins process shot

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

STEP TWELVE: 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.

PRO TIP: Sprinkle some bacon on top before baking them in the oven. You can brush some melted butter on the potato skins before baking to give them a little extra flavor.

STORAGE

IN THE FRIDGE: You can store any leftovers in an airtight container for up to 3 days.

IN THE FREEZER: Store your potato skins in airtight, freezer-safe bags – but it’s better to do this if they are really fresh.

close up shot of broccoli and cheddar potato skins on a white plate

You’re going to love these cheesy homemade loaded potato skins! They’re an all time family favorite recipe and can be as dressed up or dressed down as you want.

MORE RECIPES YOU’LL LOVE

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close up shot of broccoli and cheddar potato skins

Broccoli and Cheddar Potato Skins

5 from 1 vote
Broccoli and Cheddar Potato Skins are a crisy, cheesy, stuffed potato that are a great appetizer to serve for your guests. Just pop them in the oven and enjoy!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 potato skins

Ingredients
  

  • 4 small russet baked potatoes
  • 3 tbsp olive oil
  • 3 cup small cut broccoli florets
  • 1/2 cup sweet yellow onion finely diced
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 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: 270kcal | Carbohydrates: 19g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 350mg | Potassium: 526mg | Fiber: 3g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 48mg | Calcium: 248mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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