Broccoli & Cheddar Baked Potatoes

Prep Time: 10 minutes
Total Time: 1 hour 40 minutes
Makes: 4


  1. 4 large baking potatoes
  2. 1 broccoli crown (top of broccoli, without stems -- approx. 5 oz/150 g)
  3. 2 tbsp (30 mL) melted butter
  4. 2 tbsp (30 mL) sour cream
  5. 1/4 cup (60 mL) milk
  6. 2 green onions, thinly sliced
  7. salt and white pepper to taste
  8. 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.