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Broccoli and Cheddar-Stuffed Baked Potato Bake

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By Pillsbury Kitchens
Updated Dec 14, 2017
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Cheddar, broccoli and bacon are stuffed into baked potato skins to create a delicious side dish or main meal – perfect for parties or family dinners.

More About This Recipe

  • If you thought the way to love baked potatoes was to top it with sour cream or chives, think again! Twice-baked potatoes are the ultimate twist on a side dish. Twice-baked potatoes are sometimes called “stuffed baked potatoes,” but whatever you call it, your dinner table needs it. Although this is a cheesy broccoli version, you can really add in whatever ingredients you like. If you like your potatoes with a little kick, you can spice them up by using pepper jack cheese, green chiles or even salsa! For an Italian twist, try making a pizza version with our recipe for Twice-Baked Pizza Potatoes. Once you master this recipe, you won’t be able to stop dreaming up brilliant ways to stuff your baked potato. To get you started, we have tons of potato recipes for you to browse through. Looking to get a regular baked potato on the dinner table quick? Here are three no-fail ways to do it.

Broccoli and Cheddar-Stuffed Baked Potato Bake

  • Prep Time 20 min
  • Total 2 hr 15 min
  • Ingredients 8
  • Servings 12
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Ingredients

  • 6 small russet potatoes (about 2 lb total or 1/3 lb each)
  • 1/2 cup sour cream
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 2 cups frozen broccoli florets, thawed and cut into 1-inch pieces
  • 1 cup chopped cooked bacon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Chopped fresh chives, if desired

Instructions

  • Step 
    1
    Heat oven to 400°F. Scrub potatoes; prick all over with fork. Place directly on oven rack. Bake 45 to 50 minutes or until easily pierced with fork. Remove from oven; let stand 30 minutes to cool slightly. Reduce oven temperature to 350°F; spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    2
    Cut baked potatoes in half lengthwise, scoop out insides to within 1/8 inch of skin, and transfer to medium bowl. Mash; stir in sour cream, 1 cup of the Cheddar cheese, the broccoli, bacon, salt and pepper.
  • Step 
    3
    Fill potato skins with about 1/3 cup potato mixture each, and place filling side up in baking dish. Top with remaining 1 cup Cheddar cheese. Bake 30 to 35 minutes or until cheese is melted and potatoes are heated through. Top with chopped fresh chives.

Nutrition

200 Calories
11g Total Fat
9g Protein
16g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
300mg
12%
Potassium
450mg
13%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
8%
Sugars
1g
Protein
9g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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