Best 5 Broccoli Cheddar Potatoes Recipes

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Indulge in a culinary delight with our tantalizing Broccoli Cheddar Potatoes, a harmonious blend of flavors that will elevate your taste buds to new heights. This delectable dish features tender potatoes enveloped in a luscious cheddar cheese sauce, complemented by the vibrant crunch of broccoli florets. Each bite offers a symphony of textures and tastes, making it a perfect side dish for any occasion.

Additionally, our article presents a versatile collection of potato recipes that cater to every palate. From the comforting Classic Mashed Potatoes to the crispy and golden Air Fryer Potato Wedges, these recipes offer a wide range of options to satisfy your potato cravings. Whether you're looking for a hearty side dish or a delectable appetizer, our curated selection has something for everyone. Embark on a culinary journey and discover the endless possibilities of potatoes with our comprehensive guide.

Let's cook with our recipes!

BROCCOLI CHEDDAR TWICE-BAKED POTATOES



Broccoli Cheddar Twice-Baked Potatoes image

Simple, tasty comfort food! The broccoli makes it easy to sneak some veggies into your family's diet.

Provided by elastigirl

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium russet potatoes
1/2 cup light sour cream
1/4 cup margarine
1/4 cup skim milk
1 cup shredded sharp cheddar cheese
1 cup chopped broccoli (fresh or frozen)
2 teaspoons dry ranch dressing mix (optional but delicious)
salt and pepper

Steps:

  • Bake the potatoes in a 400 degree oven for about 1 hour. *Okay, I s'pose you could use microwaved "baked" potatoes instead to save time and they'd come out fine. But, please, if you do have the time, take the time to bake them. They'll taste much better and the skins will hold up much nicer.*.
  • After the potatoes are cool enough to handle, slice each one in half lengthwise and scoop the guts out into a large mixing bowl, being careful to leave the skins intact. Place skins on ungreased cookie sheet and set aside.
  • Add margarine to potato guts and mash using a potato masher until fairly smooth.
  • Add sour cream, milk, 1/2 cup of the cheese, ranch dressing mix, chopped broccoli, and seasonings, and mix well.
  • Spoon the potato mixture back into the skins, top with the remaining cheese, and bake at 400 degrees for 15 minutes.

Nutrition Facts : Calories 432.4, Fat 24.1, SaturatedFat 9.9, Cholesterol 40, Sodium 358.2, Carbohydrate 42.1, Fiber 5.3, Sugar 2.3, Protein 13.7

BROCCOLI-CHEDDAR BAKED POTATOES



Broccoli-Cheddar Baked Potatoes image

This hearty side dish will bring good taste and a dash of holiday color to any table, promises Mary Bauer in Wichita, Kansas. "It's great with almost any entree." TIP: Adding a cup of leftover diced chicken to the vegetables makes this a quick lunch or meal-in-itself, suggests Mary.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 2 servings.

Number Of Ingredients 11

1 large baking potato
1/4 cup chopped fresh broccoli
1/4 cup sliced fresh mushrooms
1 tablespoon diced pimientos
1 teaspoon canola oil
1/4 cup shredded reduced-fat cheddar cheese, divided
1/4 cup fat-free plain yogurt
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon paprika
Pepper to taste

Steps:

  • Scrub and pierce potato. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, saute the broccoli, mushrooms and pimientos in oil until vegetables are tender; set aside. , When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell. , In a small bowl, mash the pulp. Stir in 2 tablespoons cheese, yogurt, salt, garlic powder, paprika and pepper. Stir in broccoli mixture. Spoon into potato shells. Sprinkle with remaining cheese. Place on a baking sheet. , Bake at 375° for 10 minutes or until cheese is melted.

Nutrition Facts : Calories 226 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 417mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

TWICE BAKED POTATOES WITH BACON, BROCCOLI & CHEDDAR



TWICE BAKED POTATOES WITH BACON, BROCCOLI & CHEDDAR image

Categories     Potato     Bake

Yield 2-4 Servings

Number Of Ingredients 10

2 Russet Potatoes
4 Slices Bacon
1 handful of Broccoli
2 Minced Scallion Stalks
Hunk of Grated Cheddar Cheese
2 Cloves Garlic Smashed & Minced
Glob Sour Cream
1/2 Stick Butter
Paprika & Chili Flakes (if you want)
Dash of S & P

Steps:

  • Preheat your oven to 400. Take butter out of the fridge and let rise to room temp. Scrub the potatoes and stick them straight on the bottom oven rack for 30m. Bacon & Broccoli Prep: You'll need a pan for bacon and a small pot for the broccoli. While the potatoes are warming up, set two burners to med-high (7-8 on the dial). Fry the bacon until crispy, and crunch into bits. Drop 2/3 of the bacon In a medium mixing bowl. Reserve 1/3 for garnish. Also reserve the bacon fat! In the small pot, add enough salted water to cover the broccoli (you don't need much) and bring to a boil. Add the broccoli and cook until al dente. Shock and strain in cold water. Chop up 2/3 very finely and throw in same bowl as bacon. The remaining 1/3, cut into small florets and reserve for garnish. Grate the Cheese into the bowl, reserving a bit for garnish. Back to the Spuds: When the 30 minutes are up, puncture the potatoes 4-6 times with a fork and turn over. Puncture deep. Cook another 30m and remove from the oven. Let stand 10m so you don't burn your hands when handling. While the potatoes are cooling, add sour cream, garlic, butter, S&P, (paprika/chili flakes) grated cheddar and scallions to the pot with the broccoli and bacon bits. Cut the top 1/4 length off of the potato. Carefully scoop out the potato innards and add to your bowl of goodies. Scrape as much as you can while keeping the potato skins in tact! Add the reserved bacon fat to the bowl and stir to combine all ingredients - Basically, you are making really rich mashed potatoes here. Now, scoop the mixture back into the skins and place the stuffed spuds on a baking tray (a cookie sheet will do). Stick back in the oven and bake for 20m or until the potato stuffing starts to brown. Add the reserved broccoli, bacon and grated cheese garnish and continue to bake until melted. Remove from oven, let cool slightly and shove in mouth.

BROCCOLI-CHEDDAR POTATOES



Broccoli-Cheddar Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
4 large russet potatoes (about 8 ounces each)
6 slices bacon, cut crosswise into 3/4-inch pieces
6 cups chopped broccoli florets (from 1 bunch broccoli)
4 tablespoons unsalted butter, softened
1/2 cup sour cream
Freshly ground pepper
4 scallions, chopped
1 1/2 cups grated cheddar cheese (about 6 ounces)
6 to 8 cups baby spinach
Prepared vinaigrette, for serving

Steps:

  • Preheat the broiler. Bring a pot of salted water to a boil. Pierce each potato several times with a fork; put on a plate and microwave until tender, 10 to 20 minutes.
  • Cook the bacon in a large ovenproof skillet until crisp. Drain on paper towels. Pour the fat into a bowl; wipe out and reserve the skillet.
  • Add the broccoli to the boiling water and cook 3 minutes, then drain.
  • Halve the potatoes lengthwise, then scoop the flesh into a bowl, leaving a 1/2-inch-thick shell. Place the shells cut-side down in the skillet and brush with the reserved bacon fat. Transfer the skillet to the broiler; broil until golden, about 3 minutes.
  • Mash the potato flesh with the butter and sour cream; season with 1 1/4 teaspoons salt, and pepper to taste. Toss in the broccoli, scallions, bacon and half of the cheddar. Turn the potato shells cut-side up in the skillet. Stuff with the broccoli mixture and sprinkle with the remaining 3/4 cup cheese. Broil until the cheese melts, 3 to 4 minutes. Toss the spinach with the dressing; serve with the potatoes.

INSTANT POT BAKED POTATOES WITH BROCCOLI AND CHEDDAR



Instant Pot Baked Potatoes with Broccoli and Cheddar image

This hearty and healthy weeknight dinner will please both kids and grown-ups, and it's made entirely in the Instant Pot®.

Provided by Food Network Kitchen

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

4 medium russet potatoes (about 3 pounds 12 ounces)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 head broccoli (about 1 pound), cut into small florets
4 strips thick-cut bacon, cut into 1/4-inch pieces
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups whole milk
8 ounces mild Cheddar, shredded (about 2 cups)

Steps:

  • Preheat the oven to 450 degrees F.
  • Prick the potatoes all over with a fork. Rub them with the oil and sprinkle with 1 teaspoon salt and a few grinds of black pepper.
  • Pour 1 cup of water in the bottom of a 6-quart Instant Pot® and add a trivet. Place the potatoes on top of the trivet. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 20 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the potatoes to a baking sheet and bake until the skin is golden and crispy, 7 to 10 minutes. Set aside. Clean out the pot and place back in the base.
  • Put a trivet in the bottom of the pot and add 1 cup water. Place the broccoli in the steamer basket and put the basket in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the broccoli to a bowl and toss with 1/2 teaspoon salt and a few grinds of black pepper. Cover and set aside. Drain the water from the bottom of the pot, wipe it dry and place back in the base.
  • Set the pot to saute on medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate and reserve. Pour out the drippings (or reserve for another use). Wipe out the pot and place it back in the base.
  • Set the pot to saute on medium heat. Add the butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the flour and whisk into the butter, then continue to whisk until golden brown, 1 to 2 minutes. Pour in the milk and 1/2 teaspoon salt and whisk continuously until the sauce has thickened, 4 to 5 minutes. Add the cheese and stir until melted and the sauce is smooth, 1 to 2 minutes.
  • Cut the potatoes open and season with some salt and black pepper. Top with the broccoli and bacon and pour over the cheese sauce.

Tips:

  • For a crispier topping, use a combination of cheddar cheese and Parmesan cheese.
  • If you don't have sour cream, you can use plain Greek yogurt instead.
  • To make the dish ahead of time, assemble the casserole and refrigerate it overnight. Before baking, let it come to room temperature for 30 minutes.
  • For a vegetarian version of this dish, omit the bacon.
  • If you like your potatoes extra cheesy, you can add an extra 1/2 cup of cheddar cheese to the casserole.
  • For a spicier dish, add a pinch of cayenne pepper or chili powder to the casserole.
  • If you don't have a baking dish, you can use a large skillet instead.
  • Serve the casserole with a side of sour cream, salsa, or guacamole.

Conclusion:

This broccoli cheddar potato casserole is a classic comfort food dish that is perfect for any occasion. It is easy to make, can be prepared ahead of time, and is always a crowd-pleaser. With its creamy sauce, tender potatoes, and melted cheese, this casserole is sure to be a hit at your next potluck or family gathering. Plus, it is a great way to get your kids to eat their vegetables!

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