Crispy-Edged Potato Shells Stuffed with Broccoli and Cheddar Cheese

Crispy-Edged Potato Shells Stuffed with Broccoli and Cheddar Cheese

Elevated Broccoli-Cheddar Potato Skins: A Health-Conscious Spin

Get ready to indulge guilt-free with these broccoli-filled potato skins. Bake small russet potatoes until tender, scoop out most of the insides, and mix 'em with steamed broccoli, a hint of onion, garlic, and sharp cheddar cheese. Stuff the shells, top with more cheese, and bake until bubbly.

For more flavor adventures, peruse our collection of Easy Potato Skins, Philly Cheesesteak Potato Skins, and Tuna Melt Potato Skins.

• Servings: 4
• Total Time: 1 hour 10 minutes
• Prep Time: 20 minutes

Components (9)

• 4 small russet potatoes
• Salt to taste
• 8 oz broccoli florets
• 1 tbsp olive oil
• 1 yellow onion, diced small
• 1 clove garlic
• 6 oz shredded sharp cheddar cheese
• Pepper to taste
• Ranch dip (optional, for serving)

Directions

1. Oven Preheat: Heat the oven to 450°F (232°C). Line a baking sheet with foil.
2. Potatoes Roast: Pop the potatoes onto the baking sheet and cook until they're soft, around 40 minutes. Post-cooking, let the potatoes cool for about 30 minutes. Reserve the foil-lined baking sheet.
3. Skin Prep: Halve the cooled potatoes lengthwise. Scoop out most of the potato flesh, leaving about 1/4-inch around the edges. Spritz the exterior skins with cooking spray, salt them, and place them, flesh-side down, on the reserved foil-lined baking sheet. Bake for about 15 minutes or until golden.
4. Broccoli Steam: Put the broccoli florets in a microwave-safe bowl and blast them in the microwave until just tender (about 3 minutes). Alternatively, steam the florets in a saucepan over 1 inch of boiling water for 5 to 6 minutes.
5. Magic Mixture: In a pan, heat the oil over medium-high heat. Sauté the onion until it softens (approximately 5-7 minutes). Add the garlic and cook until fragrant (about 1 minute). Slide the sautéed mixture into a bowl. Add the steamed broccoli and half the cheddar cheese. Stir until combined. Season with salt and pepper to taste.
6. Stuff and Serve: Distribute the broccoli mixture among the potato skins. Sprinkle with the remaining cheese. Bake until the cheese melts and the potato is all warmed through (approximately 5 minutes). Serve hot with dip if desired.

For a healthier tweak, consider these changes:

• Swap large russet potatoes with 4 large russet potatoes
• Use reduced-fat cheddar cheese instead of regular cheddar cheese
• Substitute half the regular sour cream with Greek yogurt
• Garnish with chopped green onions for added Vitamin C and flavor
• Use steamed or roasted vegetables like carrots, bell peppers, or asparagus to increase your daily veggie intake.

1. The steamed broccoli florets can be served inside the potato skins, adding a unique twist to the skincare of the dish.
2. Broccoli, with its nutrient-rich skins, is a valuable addition to the skincare of the elevated Broccoli-Cheddar Potato Skins recipe.
3. To yield a healthier serving, consider substituting some regular potato skins with broccoli skins in the Easy Potato Skins recipe on Aussiedlerbote.

Read also: