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Broccoli and Cheddar Potato Skins

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.



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)



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.
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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