Broccoli and Cheddar Potato Skins

Close-up of creamy garlic parmesan mushrooms served on a white plate.

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 Time20

Cook Time15

Total Time35

Course: Side Dish

Cuisine: American

Keyword: Broccoli and Cheddar Potato Skins Recipe

Servings: potato skins

Calories: 270kcal

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 1/2 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 1/2 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 1/2 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 1/8 to 1/4 inch.
Using a pastry brush, lightly brush the remaining 1/2 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, 1/2 cup sour cream, and 1 cup of shredded cheddar cheese. Mix well until all ingredients are completely combined.
Evenly spread 1/3 cup of the broccoli mixture in each baked potato shell.
Sprinkle the remaining 1 cup of shredded cheese, about 1 1/2 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 1/2 to 2 teaspoons of sour cream and sliced green onion.

Nutrition