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!
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. 
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!
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All-In-One Meal
- Yield: 1 potato 1x
Ingredients
Baked potato:
- 1 large russet potato (skin scrubbed and dried)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
Topping:
- 1/2 cup fresh broccoli florets (see directions below)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 425F. 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.
- Enjoy!
- Category: Main
