Healthy Broccoli & Cheddar Stuffed Potato Skins
1 hour 20 minutes
794 reads
About Healthy Broccoli & Cheddar Stuffed Potato Skins
Craving crispy, cheesy potato skins with a healthy twist? These loaded spuds are bursting with tender broccoli, sweet corn, and a creamy cheddar-cream cheese filling that will tantalize your taste buds.Imagine sinking your teeth into the perfect combination of crispy skin and warm, cheesy goodness. The broccoli and corn add a delightful freshness and satisfying texture that elevates this classic appetizer.Whether it's game day, a party, or a simple weeknight dinner, these easy-to-make stuffed potato skins are guaranteed to be a crowd-pleaser. Get ready for compliments!
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Recipe Time & More
Prep20 minutes
Cook1 hour
Total1 hour 20 minutes
Ingredients
Potatoes
Filling
- 1/2 cup Broccoli chopped
- 1/2 cup Corn Kernels
- 3 Tbsp Cream Cheese softened
- 1/4 cup Cheddar Cheese for filling, shredded
- 1 Tbsp Pepper black, ground
- 1 1/2 tsp Salt or to taste
Topping & Garnish
- 1/2 cup Cheddar Cheese for topping, shredded
- Chili Flakes for garnish
- 2 Tbsp Olive Oil
Instructions
- Preheat oven to 375°F (190°C). This temperature ensures the potatoes cook evenly and the skins become crispy.
- Line a baking sheet with aluminum foil for easy cleanup.
- Pierce the potatoes all over with a fork. This allows steam to escape and prevents the potatoes from bursting during baking.
- Drizzle 1 tablespoon of olive oil over each potato and rub it in evenly.
- Sprinkle salt over the potatoes.
- Place the potatoes on the prepared baking sheet and bake for 45-50 minutes, or until the potatoes are easily pierced with a fork.
- While the potatoes are baking, steam the broccoli and corn until tender-crisp. This helps retain their nutrients and vibrant color.
- Once the potatoes are baked, cut a lengthwise slit down the center of each potato, being careful not to cut all the way through.
- Using a fork, carefully scoop out the cooked potato flesh, leaving a thin layer attached to the skin to create a sturdy shell.
- In a bowl, combine the scooped potato flesh, steamed broccoli, and corn.
- Add the softened cream cheese, cheddar cheese, black pepper, and salt to the bowl. Mix everything together until well combined.
- Spoon the filling back into the potato skins, mounding it slightly.
- Sprinkle the remaining shredded cheddar cheese over the filling.
- Return the stuffed potatoes to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chili flakes and serve immediately.
Recipe Notes
Good To Know
- For extra crispy potato skins, brush the insides with a little olive oil and bake them face-down for 5-7 minutes before filling.
- Add a finely chopped jalapeño or a pinch of smoked paprika to the filling for a spicier kick.
- For a vegan version, substitute the cream cheese and cheddar cheese with plant-based alternatives, and add a tablespoon of nutritional yeast for a cheesy flavor boost.
Expert Tips
- Don't overfill the potato skins, as this can make them soggy. Leave a little space at the top for the cheese to melt and bubble.
- For a fun presentation, serve the loaded potato skins with a variety of toppings on the side, such as sour cream, guacamole, chopped chives, or bacon bits, allowing guests to customize their own.
- Par-baking the potatoes before scooping and filling ensures they are cooked through and helps create a crispier skin.
Storage Instructions
- Store leftover potato skins in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
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Recipe Nutrition
Calories: 143kcalCarbohydrates: 4gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 1710mgFiber: 1g
Prachi Bagde
Articles: 22
3 Comments
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This looks fantastic! Appreciate the share.
Such a tempting dish! Thank you.
This looks delightful! Thanks for the recipe.