For enhanced flavor, rub the potatoes with olive oil and salt before microwaving. If you don’t have a steamer, you can boil the broccoli for about 3 minutes, but steaming helps retain more of its nutrients. Feel free to add other vegetables to the filling, such as chopped bell peppers, corn, or sautéed mushrooms. For a richer flavor, try using a blend of Parmesan and Gruyere cheese in the sauce. To make ahead, prepare the stuffed potatoes and refrigerate them until ready to bake. Add 10-15 minutes to the baking time if baking from cold. For crispy skins, you can broil the potatoes for the last few minutes of baking, keeping a close watch to prevent burning.
Parmesan and Broccoli Stuffed Potatoes
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS103
Fluffy baked potatoes, transformed into a comforting culinary experience. Earthy broccoli meets the sharp, nutty tang of Parmesan in a creamy, garlic-infused sauce, all nestled back within the crispy potato skins. This is simple comfort food, elevated.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate67 g
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Cholesterol5 mg
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Fiber8 g
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Protein10 g
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Saturated Fat1 g
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Sodium134 mg
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Sugar5 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Prepare the Potatoes: Preheat your microwave. Wash potatoes and pierce each potato several times with a fork to allow steam to escape. Microwave on high for 15 minutes, or until easily pierced with a fork. (15 minutes)
02
Step
6 mins
Steam the Broccoli: While the potatoes are cooking, bring about an inch of water to a boil in a saucepan fitted with a steamer basket. Add the broccoli florets, cover, and steam until tender-crisp, about 2-6 minutes. Drain immediately and set aside. (6 minutes)
03
Step
0 mins
Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C).
04
Step
0 mins
Scoop and Mix: Carefully slice the top off each potato. Let cool slightly, then scoop out the flesh into a large bowl, leaving a 1/4-inch border of potato inside the skin to maintain its structure. Add the steamed broccoli to the bowl with the potato flesh. Season generously with salt and freshly ground black pepper. Stir in the roasted garlic Parmesan sauce, mashing the mixture until it reaches your desired consistency. Add more sauce if you prefer a creamier filling.
05
Step
0 mins
Refill and Bake: Spoon the broccoli-potato mixture back into the potato skins, mounding it slightly. Place the stuffed potatoes on a baking sheet.
06
Step
30 mins
Bake: Bake in the preheated oven for 30 minutes, or until the filling is heated through and the tops are lightly golden brown. (30 minutes)
07
Step
0 mins
Serve: Remove from oven and let cool for a few minutes. Serve immediately, garnished with extra Parmesan cheese, if desired.
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Marcelina Dicki
Jun 4, 2025I added some bacon bits to the filling and it was delicious!
Treva Rippin
May 27, 2025These were so easy to make and a big hit with my family!
Noble Swaniawski
Mar 19, 2025Next time, I'll try adding a little bit of shredded cheese on top before baking.
Leda Ankunding
Mar 8, 2025The roasted garlic Parmesan sauce really elevates this dish.
Abbie Donnelly
Jan 17, 2025This is a great way to use up leftover cooked broccoli.
Leif Ritchie
Jan 11, 2025Great recipe! My kids loved it, even the broccoli!
Lula Murphy
Nov 13, 2024I found that microwaving the potatoes for a little longer made them easier to scoop.
Dean Lebsack
Jun 27, 2024I used leftover roasted broccoli and it worked perfectly.