Description
Crispy russet potatoes filled with a creamy broccoli and cheese mixture — this halal-friendly stuffed potato recipe is the ultimate comfort meal for busy weeknights.
Ingredients
4 large russet potatoes
1 ½ cups broccoli florets, finely chopped
1 cup sharp cheddar cheese, shredded
¼ cup sour cream (or Greek yogurt)
2 tbsp butter
2 tbsp milk or cream
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C). Scrub potatoes, prick with fork, and bake for 45–60 minutes.
Steam or microwave broccoli until just tender, then drain and pat dry.
In a bowl, combine cheddar, sour cream, butter, milk, and broccoli. Season with salt and pepper.
Slice baked potatoes lengthwise and scoop out centers, leaving a ½-inch shell.
Mash scooped potato flesh into the cheese mixture until smooth.
Fill potato shells with mixture and return to oven for 10–15 minutes until tops are golden and bubbly.
Serve warm with desired toppings.
Notes
Use Yukon Gold potatoes for a creamier texture if preferred.
Mix cheeses (cheddar + mozzarella) for added meltiness.
To freeze, wrap each potato tightly and reheat from frozen at 375°F for 25–30 mins.
- Prep Time: 10min
- Cook Time: 60min
- Category: Main Dish
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 260
- Sugar: 2g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 18mg