Broccoli Cheddar Stuffed Potatoes Recipe

Russet potatoes: These large, starchy potatoes are perfect for baking and scooping out the flesh to create a delicious filling.

Broccoli florets: Fresh broccoli adds a nutritious and flavorful element to the stuffing.

Vegan cheddar cheese: This dairy-free cheese provides a rich, cheesy flavor without the use of animal products.

Olive oil: Used to add moisture and richness to the filling.

Garlic powder: Adds a subtle garlic flavor to the stuffing mixture.

Onion powder: Enhances the overall flavor with a hint of onion.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Black pepper: Adds a touch of heat and depth to the dish.

When scooping out the flesh of the potatoes, be careful not to tear the skins. Leaving a thin layer of potato inside helps maintain the structure and makes them easier to stuff. Additionally, for a creamier texture, you can mash the potato flesh with a fork or potato masher before mixing it with the other ingredients.

• Russet potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile and are rich in vitamins and fiber.

• Broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used as a low-carb alternative.

• Vegan cheddar cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is rich in B vitamins.

• Olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and is rich in healthy fats.

• Garlic powder - Substitute with fresh minced garlic: Fresh garlic offers a more intense and aromatic flavor.

• Onion powder - Substitute with finely chopped onions: Fresh onions provide a stronger and more natural onion flavor.

• Salt - Substitute with sea salt: Sea salt can offer a different mineral content and flavor profile.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain a uniform color in the dish.

• Allow the Broccoli Cheddar Stuffed Potatoes to cool completely before storing. This helps prevent condensation, which can make the potatoes soggy.

• For short-term storage, place the stuffed potatoes in an airtight container. They can be kept in the refrigerator for up to 3-4 days.

• If you plan to freeze the stuffed potatoes, wrap each one individually in aluminum foil or plastic wrap. This will help maintain their shape and prevent freezer burn.

• Place the wrapped potatoes in a freezer-safe bag or container. Label with the date to keep track of freshness. They can be frozen for up to 2 months.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet and bake for 15-20 minutes, or until heated through.

• For reheating from frozen, preheat your oven to 375°F (190°C). Remove the wrapping and place the potatoes on a baking sheet. Bake for 25-30 minutes, or until fully warmed and the vegan cheddar cheese is melted.

• Alternatively, you can microwave the potatoes. Place them on a microwave-safe plate and cover with a damp paper towel. Heat on high for 3-5 minutes, checking halfway through to ensure even heating.

• If the potato skins seem dry after reheating, brush them lightly with a bit of olive oil before serving to restore some moisture and enhance flavor.

• Enjoy your reheated Broccoli Cheddar Stuffed Potatoes with a fresh side salad or a bowl of soup for a complete meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover Broccoli Cheddar Stuffed Potatoes on a baking sheet. Cover them with aluminum foil to prevent drying out. Bake for 15-20 minutes, or until heated through. For a crispy top, remove the foil for the last 5 minutes of baking.

• Microwave Method: Place the stuffed potatoes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 2-3 minutes, checking halfway through. If not heated thoroughly, continue in 30-second intervals until hot.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the stuffed potatoes in the air fryer basket in a single layer. Heat for 5-7 minutes, or until warmed through and the tops are crispy.

• Stovetop Method: If you prefer a skillet, heat a non-stick pan over medium heat. Add a small amount of olive oil or vegan butter. Place the stuffed potatoes cut side down in the pan. Cover with a lid and cook for 5-7 minutes, or until heated through, flipping halfway to ensure even heating.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the stuffed potatoes on the toaster oven tray. Cover with foil and heat for 10-15 minutes, or until thoroughly warmed. Remove the foil for the last few minutes if you want a crispy top.

• Oven: Used to bake the potatoes until they are tender and to finish baking the stuffed potatoes until the tops are golden and the cheese is melted.

• Fork: Used to pierce the potatoes before baking to allow steam to escape.

• Baking sheet: Used to place the potatoes on for baking.

• Mixing bowl: Used to combine the scooped-out potato flesh with the other ingredients.

• Potato masher: Used to mash the potato flesh in the mixing bowl.

• Steamer basket: Used to steam the broccoli florets until they are tender.

• Knife: Used to cut the baked potatoes in half.

• Spoon: Used to scoop out the potato flesh and to stuff the potato skins with the mixture.

• Measuring spoons: Used to measure the olive oil, garlic powder, onion powder, salt, and pepper.

• Cutting board: Used as a surface to chop the broccoli florets.

Prepare ingredients in advance: Wash, dry, and pierce the potatoes ahead of time. Chop the broccoli florets and measure out the vegan cheddar cheese.

Use microwave for potatoes: Instead of baking, microwave the potatoes for 10-12 minutes until tender, then proceed with the recipe.

Steam broccoli in microwave: Place broccoli florets in a microwave-safe bowl with a bit of water, cover, and steam for 3-4 minutes.

Pre-shredded cheese: Buy pre-shredded vegan cheddar cheese to save time on grating.

Mix while hot: Combine the potato flesh and other ingredients while the potatoes are still warm to make mixing easier.