Broccoli and Cheddar Potato Skins: Irresistibly creamy and crunchy

The Humble Potato’s Best Outfit

A baked potato is a wonderful thing. It is warm and soft inside. But sometimes, it likes to get dressed up.

That is what we are doing today. We are giving our potato a crispy jacket. Then we fill it with green and gold treasures. Doesn’t that sound fun?

A Little Kitchen Story

My grandson once called broccoli “little trees.” He said they were a forest for his dinosaur chicken. I still laugh at that.

Now, we are putting those little trees in a potato. It makes eating your vegetables a happy surprise. This matters because food should be fun. It turns a “have to” into a “want to.”

Let’s Get Our Hands Ready

First, scrub those potatoes clean. Poke them with a fork so they can breathe. The microwave makes this part very fast.

While they cook, we sizzle the onions. Then we add the broccoli for just a minute. The smell in your kitchen will be amazing. What is your favorite smell when you are cooking?

The Best Part: Scooping and Filling

Be careful, the potatoes are hot. Let them cool a bit. Then we cut them in half and scoop out the soft middle.

We mix that soft potato with our broccoli, sour cream, and some cheese. This is the glue that holds our treasure together. Now we fill the potato shells back up. It feels like putting a present into a box.

A Crispy, Cheesy Finish

We bake the empty shells first. This makes them wonderfully crispy. A crispy shell is the best part, I think.

Then we pile in the filling and add more cheese. Back into the oven it goes. We watch until the cheese is bubbly and golden. Do you like your cheese barely melted or a little bubbly and brown?

Why This All Works So Well

This recipe matters because it is a whole meal in one handy package. You have your vegetable, your potato, and your cheese all together. It feels like a treat, but it is good for you, too.

Fun fact: The potato is about 80% water. That is why it gets so soft and steamy when you cook it!

Your Turn in the Kitchen

Now you have a new recipe to try. It is perfect for a weeknight dinner. It is also great for sharing with friends.

Tell me, what is your favorite thing to stuff inside a potato? I would love to hear your ideas. Maybe I will try your creation next time.

Ingredients:

Ingredient	Amount	Notes
russet baked potatoes	4 small
olive oil	3 tbsp
small cut broccoli florets	3 cup
sweet yellow onion, finely diced	½ cup
kosher salt	½ tsp
black pepper	½ tsp
sour cream	½ cup
cheddar cheese, shredded	2 cup	divided
sour cream	1 ½ to 2 tsp per potato skin	optional garnish
green onion, sliced	1	optional garnish

My Favorite Cheesy Broccoli Potato Skins

I have always loved a good baked potato. It feels like a warm hug from the inside. This recipe is even better, because we stuff them with cheesy broccoli. The mix of creamy potato and crunchy broccoli is just perfect. It makes a simple potato feel like a special treat. My grandkids gobble these up every single time.

Let’s get our hands busy and make some magic. First, we need to bake our potatoes. Scrub those spuds clean, just like you’re washing your hands. Then poke them a few times with a fork. This lets the steam out while they cook. I learned that the hard way! (My first one popped and made such a mess.) Now, pop them in the microwave for about 15 minutes.

While they cook, let’s make the filling. Grab your skillet and add some olive oil. Toss in those finely diced onions. Oh, the smell of onions cooking is just wonderful. It makes the whole house feel cozy. After about five minutes, add your little broccoli trees. We just cook them for a minute or two. They will get perfectly tender later in the oven.

Now, the potatoes should be cool enough to handle. Be careful, they’re hot! Slice them in half the long way. Then, we scoop out most of the soft, fluffy inside. (Here’s my hard-learned tip: leave a thin layer of potato against the skin. This keeps your boat from getting soggy!) We’re making little potato boats for our filling. Give the insides a light brush with oil. This makes them extra crispy and golden in the next step.

Let’s mix our filling. In a bowl, combine that scooped-out potato, the broccoli and onions, some sour cream, and one cup of cheese. Mix it all up until it’s happy and combined. Now, fill each potato shell with this lovely green and white mixture. Be generous! Top them all with the rest of that gorgeous cheddar cheese. Doesn’t that look amazing already?

Time for the final bake. We just pop them in until the cheese is all bubbly and melted. I like to watch them through the oven window. It’s the best part! When they come out, you can add a little more sour cream and some green onion. What’s your favorite thing to top a potato with? Share below!

Cook Time: 15min
Total Time: 35min
Yield: 8 potato skins
Category: Snack, Appetizer

Three Fun Twists to Try

This recipe is like a good friend, it’s happy to change things up. You can make it new every time. Here are a few of my favorite ideas for a different night.

• Breakfast-for-Dinner Skin: Swap the broccoli for crumbled cooked bacon. So good with a fried egg on top!
• Spicy Fiesta Skin: Add a chopped jalapeño with the onions. Use pepper jack cheese instead of cheddar.
• Everything Bagel Skin: Skip the broccoli. Mix in a big spoonful of everything bagel seasoning. Top with extra seasoning after baking.

Which one would you try first? Comment below!

Serving Your Masterpiece

These potato skins are a meal all by themselves. But I love making a little plate of them. It feels like a party. For a simple supper, I serve two skins per person. I add a small side salad with a tangy vinaigrette. The crisp lettuce is a nice break from all that cheesy goodness.

They are also wonderful with a bowl of tomato soup for dipping. It reminds me of grilled cheese and soup, but all grown up. For drinks, a cold glass of apple cider is just right. For the grown-ups, a pale ale beer pairs wonderfully with the cheddar. Which would you choose tonight?

Keeping Your Potato Skins Tasty

You can keep these potato skins in the fridge for three days. Just let them cool completely first. Then wrap them up tight.

You can also freeze them for a quick future meal. I freeze them before the final bake. This keeps the potato shell from getting soggy.

I once reheated one straight from the freezer. My grandson said it tasted just-made. Reheat them in a hot oven for the best crunch.

Batch cooking saves you time on a busy night. It means a good meal is always close by. That matters more than you know. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your potato skin not crispy enough? Make sure you brush the inside with oil. A good bake makes all the difference.

I remember when my broccoli was too crunchy. Do not cook it for too short a time. A quick saute makes it just tender.

Is your cheese browning too fast? Your oven might be too hot. An oven thermometer helps you know for sure.

Fixing small problems builds your cooking confidence. You learn to trust your own two hands. It also makes the food taste much better. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is! All the ingredients are naturally safe.

Q: Can I make these ahead? A: You can prepare the filling a day early. Just keep it in the fridge.

Q: What can I use instead of sour cream? A: Plain Greek yogurt works very well. It is just as creamy and tangy.

Q: Can I double the recipe for a crowd? A: Absolutely! Just use two baking sheets. Give them space to crisp up.

Q: Are the green onions needed? A: No, but they add a nice fresh pop. Fun fact: Green onions are also called scallions! Which tip will you try first?

A Little Note From My Kitchen

I hope you love making these potato skins. They are filled with good memories for me. I want you to make your own memories too.

It would make my day to see your creation. Show me your beautiful, cheesy potato skins. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.