Make weeknights cozy with this budget-friendly, 5-ingredient broccoli and cheese stuffed potato! Quick, comforting, and packed with melty cheddar. This post was originally published on 1/18/16 and has been updated with tips, and tricks.
Looking for a weeknight dinner that feels deeply comforting, tastes like a treat, and requires almost zero effort? Look no further. Enter the 5-Ingredient Broccoli and Cheese Stuffed Potato.
Combining fluffy, tender baked potatoes with a rich, cheesy center and fresh, tender-crisp broccoli, this dish is the definition of low-stress, high-reward cooking. Whether you need a quick meatless Monday dinner, a cozy lunch, or an easy side dish, this recipe delivers maximum flavor with minimal ingredients.
Why You’ll Love This Recipe
- Only 5 Ingredients: No complicated grocery lists or pantry searches required.
- Budget-Friendly: Made with everyday staples that won’t break the bank.
- Customizable: Naturally vegetarian, incredibly filling, and easy to scale up for a crowd.
- Minimal Cleanup: Bake the potatoes right on the rack or a parchment-lined sheet, and you’re good to go!
The 5 Simple Ingredients
You likely already have most of these in your kitchen right now:
- Russet Potatoes: Large, sturdy potatoes that bake up with fluffy interiors and crisp skins.
- Broccoli: Fresh florets add a wonderful pop of green, a slight crunch, and balance out the rich cheese.
- Cheddar Cheese: Sharp cheddar works best for a bold, cheesy punch. (Freshly grated melts the smoothest!)
- Butter or Sour Cream: Adds moisture and creaminess when you mash the potato insides.
- Salt & Pepper: To taste (though feel free to count these pantry basics as freebies!).
Step-by-Step Instructions
Step 1: Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub your russet potatoes clean, pat them dry, and pierce them a few times with a fork so they vent properly. Rub the skins with a tiny bit of oil and sprinkle with salt, then bake directly on the oven rack for 45 to 60 minutes, or until fork-tender all the way through.
Step 2: Prep the Broccoli
While the potatoes are baking, steam or microwave your broccoli florets until they are just tender-crisp. Chop them into bite-sized pieces so they distribute evenly into every single bite.
Step 3: Scoop and Fluff
Slice the baked potatoes open lengthwise. Let them cool for a couple of minutes so you can handle them safely, then use a spoon to scoop out most of the warm potato flesh into a bowl, leaving a sturdy outer shell.
Step 4: Mix the Magic
To the bowl of warm potato flesh, add your butter (or sour cream), half of your shredded cheddar cheese, salt, and pepper. Mash everything together until smooth and creamy. Gently fold in most of your chopped broccoli.
Step 5: Stuff and Melt
Spoon the cheesy broccoli-potato mixture back into the potato skins, heaping it up high. Top with the remaining shredded cheddar cheese. Pop the stuffed potatoes back into the oven (or under the broiler) for 3 to 5 minutes until the cheese is completely melted, bubbly, and slightly golden.
Pro Tips for the Best Stuffed Potatoes
- Don’t Skip the Skin Prep: Rubbing the potato skins with a bit of oil and salt before baking makes the skin wonderfully crisp and edible!
- Make Ahead: You can bake the potatoes and prep the broccoli earlier in the day. When dinner time rolls around, just stuff, top with cheese, and bake until warm.
- Add a Protein: If you want to make it even heartier, feel free to toss in some cooked bacon bits, shredded rotisserie chicken, or black beans.
Potato Recipes to Try Today!
- Easy Ham & Potato Soup
- Crispy, French Onion Potato Wedges
- Buffalo Chicken Stuffed Sweet Potato
- Garlic Red Bliss Mashed Potatoes
- Sweet Potato Hash
Single-Serving 5-Ingredient Broccoli and Cheese Stuffed Potato
Equipment
- baking sheet
- Oven
- Spoon
Ingredients
- 1 large Russet Potato: Washed dried, and pierced with a fork.
- 1 Cup Broccoli Florets: Chopped into bite-sized pieces fresh or frozen work great.
- 1/3 Cup Cheddar Cheese: Freshly shredded sharp cheddar is best for melting.
- 1 Tablespoon Butter or Sour Cream: For maximum creaminess when mashing.
- Salt and Black Pepper: To taste.
Instructions
- Preheat your oven to 400°F (200°C). Rub your washed potato with a tiny splash of oil and a pinch of salt. Bake directly on the oven rack for 45 to 55 minutes, or until it is completely fork-tender.
- While the potato bakes, steam or microwave your broccoli florets until tender-crisp (about 2 minutes in the microwave with a splash of water, covered). Chop finely.
- Slice the baked potato open lengthwise. Carefully scoop out the hot potato flesh into a small bowl, leaving a sturdy outer shell intact.
- Add the butter (or sour cream), half of the cheddar cheese, salt, and pepper to the potato flesh. Mash with a fork until smooth and creamy, then gently fold in the chopped broccoli.
- Spoon the cheesy broccoli mixture back into the potato skin. Top with the remaining cheddar cheese. Pop it back into the oven (or under the broiler) for 3 to 5 minutes until the cheese is melted and bubbly.
My mom is a diabetic and drinks Glucerna all the time. She really likes it :)
This is a great recipe! I have a terrible time getting my man-child husband to eat anything green. I think this might work!
A shake for diabetics? My dad would love this. I will check this out for him.
What a lovely idea and presentation, most definitely we eat with our eyes. Thanks for doing a beautiful job and for sharing yoru experience with diabetes with us. #client
What a delicious meal! I need to tell my mom about these shakes she was just diagnosed
I eel as if this post was written just for me! I was diagnosed with pre-Diabetes about 3 months ago. The baked potato and the shake would be perfect for me. Thank you for a great recipe!
Oh man I love baked potatoes. Especially when they’re loaded with all that good stuff. While I was in school we had to try the Glucerna and it’s actually really yummy!
This look slim the perfect stuffed potato, I dot follow a gluten free diet, but I would make this for myself!
Both of these look very good! The shake sounds yummy and that stuffed potato looks amazing! My father and father in law are both diabetics. I’ll have to let them know about these shakes.
Good and easy dinner idea. The shake looks good too.
That looks really good! I did not know that there was a shake for diabetes.
This looks really good! I love anything that has to do with a baked potato! I’ll have to keep the shake in mind for my parents.
I love putting broccoli and cheese in my baked potatoes! It’s so yummy!
OK yummm! my granny used to be diabetic before she passed away. she would have loved these options. they look really good.
This looks so good! My grandmother was diabetic and I wish that things would have been different back then.