Directions
- Preheat your oven to 180°C (350°F) and line a baking sheet with aluminum foil.
- Prick the potatoes several times with a toothpick and place them on the baking sheet. Bake for 60 minutes until tender.
- While the potatoes are baking, bring water to a boil in a saucepan. Place broccoli florets in a steamer basket, set over the saucepan, and steam for 5 minutes until tender.
- Once the potatoes are done, cut off the upper third of each potato and scoop out the flesh, leaving just the skins.
- In a bowl, mash the potato flesh with a fork. Add sour cream or yogurt, steamed broccoli, 100 g grated cheddar, chives, and salt. Mix everything well with a spatula.
- Spoon the potato mixture back into the potato shells. Sprinkle the remaining 25 g cheddar on top.
- Place the stuffed potatoes back on the baking sheet and bake for an additional 12 minutes until the cheese melts and starts to brown.
- Garnish with extra chopped chives and serve hot.
Recipe Details
Prep time: 15 minutes
Cook time: 1 hour 12 minutes
Total time: 1 hour 27 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
- Swap cheddar for mozzarella, gouda, or gruyère for a different cheese flavor.
- Add cooked bacon bits or ham for a meaty version.
- Replace broccoli with spinach, kale, or roasted bell peppers for a veggie twist.
Serving Suggestions
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