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- 4 large russet potatoes These potatoes are perfect for baking. They have a fluffy texture that holds the filling well. - 2 cups broccoli florets, steamed until tender Broccoli adds a fresh taste and bright color. It packs vitamins and minerals, making this dish healthier. - 1 cup sharp cheddar cheese, freshly shredded Sharp cheddar brings a bold flavor. Freshly shredded melts better than pre-shredded cheese, which often has additives. - ½ cup cream cheese, softened to room temperature Cream cheese adds creaminess to the filling. It helps blend flavors and makes the mixture smooth. - ½ cup Greek yogurt Greek yogurt adds tang and moisture. It’s a healthier alternative to sour cream, providing protein too. - 1 teaspoon garlic powder Garlic powder enhances the dish's flavor. It brings warmth without overpowering the other ingredients. - Salt and pepper, to taste Salt and pepper balance all the flavors. Adjust them based on your taste preferences. - 2 tablespoons olive oil Olive oil adds richness and helps crisp the potato skins. It also brings healthy fats to the meal. - Chopped green onions, for garnish Green onions provide a fresh crunch. They add color and a bit of onion flavor to the finished dish. - Potatoes: Use sweet potatoes for a sweeter taste and extra nutrients. - Broccoli: Swap it with spinach or kale for different greens. - Cheese: Try mozzarella for a milder flavor or a dairy-free cheese for vegan diets. - Cream Cheese: Use vegan cream cheese for a dairy-free option. - Greek Yogurt: Substitute with a plant-based yogurt for a vegan-friendly dish. - Olive Oil: Use avocado oil if you prefer a different flavor. First, we need to prep the russet potatoes. Start by rinsing them well. Scrub off any dirt. This step is key for clean potatoes. Next, pierce each potato several times with a fork. This allows steam to escape during baking. Now, place the potatoes directly on the oven rack. Make sure they have space between them. Bake at 400°F (200°C) for about 45-60 minutes. Check doneness by piercing them with a knife or fork. They should feel tender when done. While the potatoes bake, it’s time to make the filling. In a large bowl, combine the steamed broccoli florets with sharp cheddar cheese. Add softened cream cheese and Greek yogurt next. Sprinkle in garlic powder, salt, and pepper. Mix everything vigorously until it’s creamy. This mix creates a great texture and flavor. You want a balance of rich cheese and bright broccoli. This filling is what makes the stuffed spuds so special. When the potatoes are ready, take them out of the oven and let them cool for 5-10 minutes. Cut each potato in half lengthwise. Use a spoon to scoop out some potato flesh. Be careful to leave enough potato so the skin holds its shape. Gently fold the scooped-out potato into the broccoli-cheddar mixture. Once combined, it’s time to stuff! Fill each potato skin with the mixture, mounding it slightly on top. This makes them look hearty and inviting. Finally, drizzle olive oil over each stuffed potato. This adds flavor and helps them crisp up. Place the potatoes back in the oven for 15-20 minutes. You want the tops to be golden-brown and bubbly. Enjoy this delicious comfort food! To get the best flavor in your broccoli cheddar stuffed spuds, use fresh ingredients. Fresh broccoli and sharp cheddar cheese make a big difference. If you want a richer taste, try adding a bit more cream cheese. When baking, each oven may cook differently. If you use a convection oven, check the potatoes a bit earlier. They may finish in about 35-50 minutes. For a regular oven, stick to 45-60 minutes. Always check for tenderness by piercing with a fork. For a great presentation, serve these stuffed spuds on a rustic wooden board. It adds warmth to the dish. You can also use individual plates for a more formal setting. Consider adding a dollop of Greek yogurt on top. It gives a lovely creaminess. Pair your stuffed spuds with a light salad or some roasted veggies. A crisp white wine or sparkling water works well too. This adds a refreshing touch to the meal. {{image_4}} You can switch up the cheese in Broccoli Cheddar Stuffed Spuds. Try using mozzarella for a milder taste. Gouda adds a smoky flavor, while pepper jack gives a spicy kick. You can also toss in different veggies. Cauliflower, spinach, or even bell peppers work well. If you want to add protein, think about cooked chicken or crispy bacon. Adding these ingredients can make the dish heartier. Simply mix them into your filling for extra flavor and texture. For a gluten-free option, ensure your ingredients are certified gluten-free. The potatoes and veggies are naturally gluten-free. You can enjoy the same great taste without worry. If you want a low-carb version, consider using zucchini boats instead of potatoes. Cut zucchini in half, scoop out the insides, and fill them with the broccoli-cheddar mix. For a vegan twist, replace cheese with cashew cheese or nutritional yeast. Use non-dairy yogurt instead of Greek yogurt. This keeps the dish creamy while making it plant-based. You can still enjoy the comforting taste of stuffed spuds with these changes! To keep leftover broccoli cheddar stuffed spuds fresh, follow these steps: - Allow the spuds to cool first. - Place them in an airtight container. - Wrap each potato in plastic wrap for extra protection. The best temperature for storing them is in the fridge. They will last about 3-5 days. If you want to keep them longer, consider freezing. To reheat your stuffed spuds, the best method is using an oven: - Preheat your oven to 350°F (175°C). - Place the potatoes on a baking sheet. - Cover them with foil to keep moisture in. - Heat for about 20-25 minutes, or until hot. Common mistakes to avoid include using the microwave, which can make the skin soggy. Also, don’t skip the foil; it helps keep the filling creamy. Enjoy your warm, cheesy comfort food! How long do leftovers last? Leftovers of broccoli cheddar stuffed spuds can last about 3 to 5 days in the fridge. Keep them in an airtight container to maintain freshness. If you notice any off smells or colors, it's best to toss them out. Can I freeze stuffed spuds? Yes, you can freeze stuffed spuds. Wrap each spud tightly in plastic wrap, then place them in a freezer bag. They can last up to 3 months in the freezer. To enjoy, thaw them overnight in the fridge and reheat them in the oven. What to do if the potatoes are too hard/soft? If your potatoes are too hard, they likely need more baking time. Try baking them for an extra 10 to 15 minutes. If they are too soft, use a firmer potato next time, like Yukon Gold. They hold up better when baked. How can I make the filling creamier? For a creamier filling, add more cream cheese or Greek yogurt. You can also mix in some milk or a splash of heavy cream. Blend everything well for a smooth texture that melts in your mouth. You now have a complete guide for making delicious broccoli cheddar stuffed potatoes. We covered each step, from ingredient details to perfecting your recipe. Remember to take your time with the prep and filling. Use my tips for great flavor and appealing plating. Don't hesitate to try variations based on your taste. Whether you're sticking to a diet or adding proteins, you can adapt this dish to fit your needs. Enjoy your cooking and impress your loved ones with this tasty meal!

Broccoli Cheddar Stuffed Spuds

Indulge in a delicious and easy-to-make meal with these Broccoli Cheddar Stuffed Spuds! Perfect for a cozy dinner, these baked russet potatoes are filled with a creamy mixture of steamed broccoli, sharp cheddar, and tangy Greek yogurt. Follow our simple step-by-step guide for ultimate comfort food that's packed with flavor.
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Ingredients
  

4 large russet potatoes

2 cups broccoli florets, steamed until tender

1 cup sharp cheddar cheese, freshly shredded

½ cup cream cheese, softened to room temperature

½ cup Greek yogurt

1 teaspoon garlic powder

Salt and pepper, to taste

2 tablespoons olive oil

Chopped green onions, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Rinse the russet potatoes under water, scrubbing them well to remove any dirt. Using a fork, pierce each potato multiple times to allow steam to escape during baking.

      Position the potatoes directly on the oven rack, ensuring they are spaced apart. Bake for approximately 45-60 minutes until they feel tender when pierced with a knife or fork.

        While the potatoes bake, prepare the filling. In a large mixing bowl, combine the steamed broccoli florets, shredded cheddar cheese, softened cream cheese, Greek yogurt, garlic powder, and a pinch of salt and pepper. Mix vigorously until all ingredients are thoroughly blended into a creamy consistency.

          Once the potatoes are finished baking, carefully remove them from the oven and allow them to cool for about 5-10 minutes. Cut each potato in half lengthwise, and using a spoon, gently scoop out a small portion of the potato flesh, being cautious to leave enough for structural integrity.

            Incorporate the scooped-out potato flesh into the broccoli-cheddar filling mixture, folding gently until well combined.

              Generously fill each potato skin with the broccoli-cheddar mixture, mounding the filling slightly on top for a hearty look.

                Drizzle the stuffed potatoes with olive oil, ensuring an even coating. Place them on a baking tray and return them to the oven for an extra 15-20 minutes, or until the tops are golden-brown and bubbly.

                  Once done, take them out of the oven and let them cool for a few minutes before garnishing with chopped green onions for a fresh contrast.

                    Prep Time: 10 mins | Total Time: 1 hr 15 mins | Servings: 4

                      - Presentation Tips: For serving, use a rustic wooden board or individual plates. Consider adding a dollop of extra Greek yogurt on top of the stuffed spuds for added creaminess. Finish with a sprinkle of additional shredded cheese and fresh herbs to bring a vibrant color to the dish.