Seasoned potatoes are baked until soft and fluffy on the inside and crisp on the outside. Topped with fresh broccoli and a sprinkling of cheddar cheese, these Broccoli Cheddar Stuffed Baked Potatoes make deliciously easy meal or side dish!
A few months ago, I conducted a reader survey on Pumpkin ‘N Spice that was geared specifically towards you.
I asked about recipes you want to see more of, what recipes you want to see less of, new ideas, and things that you love and don’t love, among others.
And the response was amazing! I sent out a brief summary to those of you who are regular email subscribers, and I couldn’t be happier with the results. It’s really given me an insight as to what you want to see on Pumpkin ‘N Spice, and I’m working on integrating most of those ideas into this blog.
I received numerous suggestions from you to see more meals for one, or single-serve meals. And you know what? I LOVE that idea! It never occurred to me to share that before, so I’m working on a whole slew of new easy and delicious recipes for those of you who want a meal for one. I’m going to aim for 1-2 “meals for one” recipes per month, and if that goes over well, then it might become a series regular on Pumpkin ‘N Spice.
So, what if you’re cooking for a family of four? Or six? Or eight? Not a problem! You can simply double, triple, or quadruple the recipe amounts, and your meal will be family friendly.
So, without further ado, I’m bringing you the first “Meal for One” recipe today: Broccoli Cheddar Stuffed Baked Potatoes!
Seasoned potatoes are baked until soft and fluffy on the inside and crisp on the outside. Topped with fresh broccoli and a sprinkling of cheddar cheese, these Broccoli Cheddar Stuffed Baked Potatoes make deliciously easy “meal for one” that’s packed with flavor!
If you’re looking for a new meatless Monday (or Thursday) dish, these Broccoli Cheddar Stuffed Baked Potatoes were made for you. And the ingredients couldn’t get any easier. Russet potatoes, olive oil, salt, pepper, garlic powder, fresh broccoli, and cheddar cheese. That’s it!
This makes the perfect “meal for one” because it’s light, flavorful, and so easy to make for just yourself. Or, if you like leftovers or are cooking for someone else, double, triple, or quadruple the recipe. And the prep time couldn’t get any easier! The longest part is baking the potatoes, but after that’s done, these babies are ready in about 5 minutes.
Here’s some tips to save some preparation time and make this the perfect “Meal for One”
- I used pre-cut broccoli florets that I found in the refrigerated section of the produce department at my local grocery store. It comes in a plastic bag and can even be steamed right in the microwave. It’s fast and easy….the broccoli cooked in about 2 minutes and was fresh and full of flavor.
- Pre-cut broccoli florets work well for this dish because you can make as much or as little as you need.
- If you would rather steam the broccoli yourself, you can definitely do that. I usually steam an entire head of broccoli and then keep it in an airtight container in the refrigerator to use for salads or lunch bowls during the week.
- The potatoes: if you’re cooking for one, then you’ll just need one russet potato (or more if you would like leftovers). Cooking for more than one? Grab as many potatoes as you need.
So, grab those ingredients and whip up these easy Broccoli Cheddar Stuffed Potatoes today! If you’re cooking for one, I’d love to know how these turned out!
Looking for more easy dinner ideas? I’ve got you covered!
- Chicken Bacon Ranch Panini
- Garlic Parmesan Pasta with Spinach and Mushrooms
- One Pot Chicken Fajita Soup
Broccoli Cheddar Stuffed Baked Potatoes
- 1 large russet potato skin scrubbed and dried
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ cup broccoli florets either fresh or frozen
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ cup shredded cheddar cheese
- Preheat oven to 425°F. Lightly grease a medium baking pan with non-stick cooking spray or line with parchment paper. Set aside.
- Rub potato with olive oil, coating all sides, and then sprinkle with salt and pepper. Place onto prepared baking pan.
- Prick potato several times with a fork on each side. Bake for about 50-55 minutes, or until potatoes are soft when squeezed. Remove from oven and allow to cook for several minutes.
- If using the pre-cut broccoli florets: steam in bag, prepare broccoli according to package directions. Remove from package after microwaving and sprinkle with salt, pepper, and garlic powder.
- If using broccoli florets from a head of broccoli, prepare broccoli while potato is baking. Fill a medium pot with about 1/4 cup of water and bring to a boil. Place a steam over pot, add broccoli and cook for about 4-5 minutes, or until tender. Remove from steamer and sprinkle with salt, pepper, and garlic powder.
- Once potatoes have cooled, cut a slit down the center and pinch ends to make a wide opening. Add broccoli to inside of the potato, then top with shredded cheese.
- Return to the oven and back for about 5-7 minutes, or until cheese has melted. Serve immediately.