Broccoli and Cheddar Potato Skins are a delicious and satisfying dish that combines crunchy potato skins with creamy cheese, fresh broccoli, and flavorful onions. This recipe is perfect for a snack, appetizer, or even a light meal. It brings together all the goodness of potatoes and vegetables in a fun and tasty way.
Why Make This Recipe
Making Broccoli and Cheddar Potato Skins is a fantastic way to enjoy a classic dish with a healthy twist. They are easy to prepare, and the combination of cheese and broccoli makes them very tasty. Plus, everyone loves crispy potato skins! This recipe allows you to take leftover baked potatoes and transform them into a new and exciting dish. It’s a great way to use what you have while creating something new and delicious.
How to Make Broccoli and Cheddar Potato Skins
Making Broccoli and Cheddar Potato Skins is simple and straightforward. Just follow these easy steps to whip up this tasty treat.
Ingredients:
- 4 small russet baked potatoes
- 3 tbsp olive oil
- 3 cups small cut broccoli florets
- 1/2 cup sweet yellow onion, finely diced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup sour cream
- 2 cups cheddar cheese
- 1 1/2 to 2 tsp sour cream per potato skin
- 1 green onion, sliced
Directions:
- Preheat the oven to 400°F (200°C).
- Cut the baked potatoes in half lengthwise and scoop out some of the flesh to make room for the filling.
- Brush the potato skins with olive oil and season with salt and pepper.
- Bake the potato skins in the oven for about 10 minutes until they are crispy.
- In a bowl, mix the scooped potato flesh with broccoli, onion, sour cream, and cheddar cheese.
- Fill the potato skins with the broccoli and cheese mixture.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Serve topped with sliced green onions and extra sour cream if desired.
How to Serve Broccoli and Cheddar Potato Skins
Serve Broccoli and Cheddar Potato Skins hot out of the oven for the best flavor. They are perfect as a snack or side dish. You can add extra sour cream and sliced green onions on top for added flavor and presentation. These potato skins pair well with a fresh salad or can be enjoyed alone.
How to Store Broccoli and Cheddar Potato Skins
If you have leftovers, store Broccoli and Cheddar Potato Skins in an airtight container in the refrigerator. They can last for up to 3 days. When you want to enjoy them again, you can reheat them in the oven until warm and crispy.
Tips to Make Broccoli and Cheddar Potato Skins
- For extra crunch, bake the potato skins for a few minutes longer before adding the filling.
- Feel free to add other vegetables like bell peppers or mushrooms for different flavors.
- You can use different kinds of cheese, such as mozzarella or Monterey Jack, to change up the taste.
Variation
You can add cooked bacon bits or diced ham to the filling for a heartier dish. Alternatively, use a mix of vegetables like spinach or zucchini for a different twist.
FAQs
Q: Can I use leftover baked potatoes?
A: Yes! This recipe is perfect for using up any leftover baked potatoes you have.
Q: Can I make these potato skins ahead of time?
A: You can prepare the fillings ahead of time and store them separately. Assemble and bake the potato skins when you’re ready to serve.
Q: Is there a way to make this recipe vegetarian?
A: Yes, this recipe is already vegetarian. Just ensure you use vegetarian cheese for the filling.
