Broccoli Cheddar Loaded Potatoes

Fluffy baked-style potatoes loaded with broccoli and cheddar. Leave a little potato inside each skin so the shells keep their shape.

Why you’ll love this recipe

• Fluffy baked-style potatoes loaded with broccoli and cheddar.
• Leave a little potato inside each skin so the shells keep their shape.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 2 potatoes, large baking potatoes
• 3 cups broccoli, small florets
• 3/4 cup cheddar, shredded
• 1/4 cup milk
• 1/4 cup water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Scrub and pierce potatoes

   Scrub and pierce potatoes. Microwave on a plate 10–14 minutes, turning halfway, until tender; stand 2 minutes.

2. 02

   Build the flavor

   Meanwhile steam broccoli with measured water in a covered saucepan for 5 minutes. Drain.

3. 03

   Split potatoes and scoop some flesh into a bowl

   Split potatoes and scoop some flesh into a bowl. Mash with milk and half the cheddar, then fold in broccoli.

4. 04

   Bring it together

   Spoon back into skins, top with remaining cheddar and microwave 1–2 minutes until melted.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Leave a little potato inside each skin so the shells keep their shape.

Make it your own

Use cauliflower instead of broccoli, steaming until tender.

What to serve with it

Spoon onto warm plates while the potatoes are hot. Serve any crisp pieces on top rather than burying them under the softer filling.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.