Broccoli & Cheddar Baked Potatoes

Side Dishes


Without peanuts Without gluten Without nuts Vegetarian High Fibre

Nutritional Facts Per Serving

16 g
67 g
7 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 460
  • Lipides 16 g
    • Saturated fat  10 g
  • Cholesterol 45 mg
  • Sodium  250 mg
  • Carbs 67 g
    • fiber  7 g
  • Protein 16 g


  • 4 large baking potatoes
  • 1 broccoli crown (top of broccoli, without stems -- approx. 5 oz/150 g)
  • 2 tbsp (30 mL) melted butter
  • 2 tbsp (30 mL) sour cream
  • 1/4 cup (60 mL) milk
  • 2 green onions, thinly sliced
  • salt and white pepper to taste
  • 3 oz (90 g) Cheddar cheese, grated, divided


  1. Preheat oven to 375°F (190°C). Prick each potato a few times with a fork. Bake approx. 1 hr., or until tender. Cool until comfortable enough to handle.
  2. Meanwhile, cut broccoli crown into 6 florets; cook in boiling water until just tender, about 2 min. Transfer broccoli to bowl of ice water to cool. Drain well and coarsely chop.
  3. Laying potatoes on work surface. Cutting cross-wise, slice off top third of each potato. Carefully scoop out as much potato flesh as possible without breaking the potato "shells". In bowl, mash potato flesh until smooth; mix or whip in butter, sour cream and milk. Mix in broccoli, green onion, salt, pepper and 3/4 of the cheese. Mound mixture in potato shells; sprinkle with remaining cheese.
  4. Place stuffed potatoes in baking dish lined with parchment paper. Bake again in 375°F (190°C) oven 25 to 30 min, or until golden.

Tip: Asparagus blanched 30 sec., cooled and chopped into bite-sized pieces can be substituted for the broccoli.

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