Description
Indulge in the delightful combination of crispy and cheesy with these Broccoli and Cheddar Potato Skins. Perfect for any occasion, from game day to family dinners, these tasty bites are a hit with kids and adults alike. Each potato skin is loaded with sautéed broccoli, tangy cheddar cheese, and creamy sour cream, offering a nutritious twist on a classic favorite. Easy to prepare and customizable with your choice of additional vegetables or proteins, these skins are sure to impress your guests, making them an ideal appetizer or side dish.
Ingredients
Scale
- 4 small russet baked potatoes
- 3 tbsp olive oil
- 3 cups small cut broccoli florets
- 1/2 cup sweet yellow onion (finely diced)
- 1/2 cup sour cream
- 2 cups cheddar cheese (shredded)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Scrub the russet potatoes clean and pierce each one with a fork. Microwave on high for about 15 minutes until tender.
- In a skillet over medium-high heat, sauté the diced onions in olive oil for about 5 minutes.
- Add the broccoli florets to the skillet and cook for another minute before removing from heat.
- Once the potatoes cool slightly, slice each in half lengthwise and scoop out some pulp, leaving enough for structure.
- Brush the insides of each potato shell with olive oil and bake for about 15 minutes until golden brown.
- Mix together the sautéed onions, broccoli, sour cream, and one cup of shredded cheddar cheese.
- Fill each potato skin with the mixture and top with remaining cheddar cheese.
- Bake again for an additional 5 minutes until cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato skin (approx. 80g)
- Calories: 210
- Sugar: 1g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg