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
- Total Time: 72 minutes
- Yield: Serves 1
- Diet: Omnivore
Description
A hearty one-dish meal. Perfect for a weeknight dinner or a cozy night in.
Ingredients
- 1 large russet potato (skin scrubbed and dried)
- 1 tbsp (15 ml) olive oil
- Salt and pepper
- 1/2 cup (118 ml) fresh broccoli florets
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/2 cup (118 ml) shredded cheddar cheese
Instructions
- Preheat oven to 425°F (204°C).
- Lightly grease a medium baking pan with non-stick cooking spray or line with parchment paper.
- 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 cool for several minutes.
- If using pre-cut broccoli florets: steam in bag 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: Fill a medium pot with about 1/4 cup of water and bring to a boil. Place a steamer 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 bake for about 5-7 minutes, or until cheese has melted.
- Serve immediately.
Notes
- For fluffier potatoes, bake them until a fork easily pierces the center, then let them sit for 10 minutes before opening.
- Substitute other cheeses, such as Monterey Jack or Gruyere, for the cheddar.
- Leftover baked potatoes can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 62 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 large baked potato
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 30
Frequently Asked Questions
Can I use a different type of potato instead of Russet potatoes?
Yes, you can use other types of potatoes like Yukon Gold or red potatoes, but the texture and baking time may vary.
How do I ensure the broccoli stays bright green when added to the baked potatoes?
To keep the broccoli vibrant, you can blanch it briefly in boiling water before adding it to the baked potatoes.
What can I substitute for cheddar cheese if I want a different flavor?
You can substitute cheddar cheese with mozzarella, pepper jack, or any cheese of your choice that melts well.
