Broccoli Topped Baked Potatoes
A hearty baked potato dish topped with seasoned broccoli, creamy chives sour cream, and melted cheese, perfect for a comforting vegetarian meal or side dish.
Ingredients
Instructions
- Wash, dry, and rub potatoes with vegetable oil.
- Bake the potatoes at 425°F for 40 to 60 minutes until tender.
- While potatoes are baking, cook broccoli in water until still slightly crunchy.
- Do not drain the broccoli; mix in sour cream with chives and shredded Cheddar cheese.
- Heat the broccoli mixture thoroughly without boiling.
- Cut each baked potato in half lengthwise without cutting all the way through.
- Open the potatoes and fluff the inside with a fork.
- Spoon the broccoli mixture over each potato half and serve immediately.
Tips & Substitutions
For an extra flavor boost, try adding garlic powder or onion powder to the broccoli mixture. If you're short on time, using pre-shredded cheese can save you a step. You can also substitute Greek yogurt for sour cream for a healthier option. If you have leftover broccoli, consider using it in Shredded Potatoes Au Gratin for a delicious twist.
Serving Suggestions
These broccoli topped baked potatoes make a hearty main dish but can also be served alongside a simple green salad or grilled chicken for a complete meal. They pair beautifully with a side of Corn Flake Christmas Wreath Cookies for dessert, adding a festive touch to your meal.
Storage & Reheating
Store any leftover broccoli topped baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the microwave for a few minutes until heated through, or bake in the oven at 350°F for about 15-20 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Topped Baked Potatoes contains roughly 329 calories, with 18g protein, 20g carbohydrates, and 20g fat. It is an excellent source of calcium (47% of the Daily Value), vitamin A (36% of the Daily Value), and protein (35% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 537mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. Just make sure to thaw and drain it before mixing with the sour cream and cheese to prevent excess water in the mixture.
What can I substitute for sour cream?
Greek yogurt is a great substitute for sour cream, offering a similar texture with added protein. You can also use cottage cheese for a lower-calorie option, blending it until smooth for the best consistency.
How do I know when the potatoes are done baking?
The potatoes are done when they can be easily pierced with a fork or knife. The skin should be crispy, and the inside should feel soft. Start checking them after 40 minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).