Broccoli Cheddar Baked Potatoes are sure to become your family’s new favorite side dish. Everyone loves a classic baked potato, but it’s even better when these twice baked potatoes are stuffed with broccoli and cheese, then topped with more melty cheddar cheese.
Broccoli Cheddar Baked Potatoes -> CLICK HERE TO PIN THIS RECIPE
Guys, I’m raising little foodies. My goal was really to just have my boys enjoy a wide variety of nutritious food and not be nearly as picky as I was when I was a kid. I didn’t realize that I’d be honing refined palates. Now don’t get me wrong, they love a grilled cheese or pizza as much has the next kid, and put a Funfetti Ice Cream Cake in front of them and it’s all over (they inherited their passion for ice cream from their mama). But when we go out to eat, salmon and calamari are frequent choices. They’ll devour Lobster Cobb Salad and Caprese Grilled Filet Mignon at home. So as my almost-seven-year-old was perusing The Gourmet Kitchen by my friend Jennifer Farley from the blog Savory Simple with me, what’s the first recipe he requested? The Banana Peanut Butter Layer Cake? Nope! The Baked Eggnog French Toast? Nah! Or maybe it was the Cauliflower Bacon Soup, because, you know, bacon? That’s not it either. No, no you guys. He asked for the Butternut Lobster Bisque. He is 6. Are you kidding me? And I’m kinda the worst because I have not yet made it for him, though he does have a birthday coming up. But what have I made from this amazing and gorgeous cookbook? A light, simple, and satisfying Arugula and White Bean Salad with Prosciutto and Parmesan with a basil vinaigrette that is the key to pulling together this perfect salad. Cumin-Marinated Grilled Flank Steak was a simple way to add tons of flavor to one of our favorite cuts of meat. And my seafood-loving boys devoured the Maple Soy Glazed Salmon. I’m due to make a new batch of granola, and Jen’s Blueberry Cashew Granola is just the one for me since I keep all of the ingredients in my pantry already. And these…
Broccoli Cheddar Baked Potatoes prove that gourmet can happen in any kitchen!
So as a reader of my blog, which typically tends to lean towards straightforward family recipes with simple pantry ingredients, you may be a bit put off by the title The Gourmet Kitchen. Let me tell you, there’s no need to fear. Sure, there are some flavor and ingredient pairings I might not come up with on a random Tuesday, and Jen does encourage you to use homemade stocks, but this is truly a cookbook that can and should belong in any kitchen. First, she starts out by walking you through the ingredients and equipment she uses frequently, indicating when you can stick with the basics versus what products are really worth splurging on top quality. Second, many of the recipes are truly things that you can incorporate into your everyday life, like these family-friendly cheesy potatoes, simple breakfast bars, pork you can throw in your slow cooker, and even cookies you can make with the kids. But when you want to turn it up a notch to really impress, the directions are straightforward and approachable, making it possible for everyone’s kitchen to be The Gourmet Kitchen. And don’t even get me started on the photography. Every recipe has a photo and every photo is stunning. You’ll be drawn in and excited to make everything the second you lay your eyes on it. My photos might not do that, but melty cheese certainly does, am I right?!
If you are excited about the Broccoli Cheddar Baked Potatoes, maybe you want some more previews from The Gourmet Kitchen.
Angie from Big Bear’s Wife made Jumbo Lump Crab Pot Pie, which looks like another dish my kids will love. The simple and heart Oatmeal Stout Beer Bread is featured by Caroline on Taste, Love and Nourish. And Cathy from Noble Pig made Pumpkin Sage Drop Biscuits, a recipe you must save for the fall. After you see all of this deliciousness, you are going to want a copy for yourself…
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Here’s the Broccoli Cheddar Baked Potatoes recipe…
Broccoli Cheddar Baked Potatoes
- 4 large Russet potatoes
- 2 cups chopped broccoli florets
- 1/2 cup sour cream (or plain Greek yogurt, which is what I used)
- 1 cup grated sharp cheddar cheese, plus more for topping
- 3 Tablespoons finely chopped fresh chives
- 1/2 teaspoon kosher salt
- Preheat your oven to 400°F and line a baking sheet with aluminum foil.
- Prick the potatoes several times with a for and place on the foil-lined baking sheet. Bake for an hour, or until fully cooked through. Allow to cool slightly.
- Bring a pot of water to a simmer. Place the broccoli in a steamer basket over the simmering water and steam for 3-4 minutes, until crisp-tender.
- Slice the top one-third off of each potato and set aside for another use or discard. Using a spoon, carefully scoop out the potato from the bottom larger halves, leaving the skin intact, and place into a bowl.
- Mash the potatoes with a potato masher. Stir in the sour cream (or Greek yogurt), broccoli, 1 cup cheese, chives, and salt.
- Divide the filling between the potato shells, and grate some additional cheddar cheese onto the top of each potato.
- Bake for another 10 minutes, or until heated through. Serve hot.