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Cheesy Broccoli Stuffed Potatoes Recipe

Cheesy Broccoli Stuffed Potatoes
Source: life made simple bakes


  • 4 russet potatoes
  • 2 tsp. vegetable oil or avocado oil
  • 1 tsp. kosher sea salt
  • 2 tbsp. unsalted butter
  • 2 tbsp. all-purpose flour
  • 1 c. whole milk
  • 1/2 tsp. kosher sea salt (more to taste)
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 1/8 tsp. paprika
  • 1 c. grated medium cheddar cheese
  • 2 c. steamed broccoli florets
4 servings


  • Preheat oven to 425 degrees. Line a baking sheet with foil or a baking mat, set aside.
  • Place scrubbed, dried potatoes on the baking sheet. Rub each with oil, sprinkle with sea salt, and prick with a fork three times on each top.
  • Bake for 1 hour or until fork tender (this could take up to 1 hour 15 minutes). Remove from the oven and allow to cool.
  • Meanwhile, in a small saucepan set over medium heat, add the butter. When the butter has melted, whisk in the flour, cook for 1 minute.
  • Slowly add milk, whisking to create a smooth sauce. Bring mixture to a low simmer.
  • Add salt, pepper, garlic powder, onion powder, and paprika. Simmer until thickened, about 5 minutes.
  • Remove from heat and stir in cheese, then broccoli.
  • Remove top of potatoes, then score the inside and remove about 2 tablespoons of potatoes (you can spoon it onto the tops and serve it with it), scoop a generous amount of the sauce inside of each potato. Return the reserved potato and top back. Serve immediately.

Side Dishes

A recipe from life made simple bakes

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