Stuffed Baked Potatoes

Stuffed Baked Potatoes

Dig into the warm,
creamy goodness of one of these twice-baked potatoes! Packed with bold
cheddar cheese, tender broccoli, and smooth potatoes
mashed with sour cream and cream cheese, these potatoes are the perfect
delish dish!

Twice-Baked Stuffed Potatoes

Serves 4
Serving Size: one stuffed potato half          Calories/Serving: 266


  • 2 medium russet potatoes (about 1 and 1/2 lbs)
  • 1/4c. fat free cream cheese
  • 1/3c. light sour cream
  • 3 tablespoons low-fat buttermilk
  • 1/4c. (1 oz) grated 2% milk (reduced fat) sharp cheddar
  • 1/2c. (2 oz) grated fat free sharp cheddar
  • 1c. broccoli, steamed (but still firm)
  • 1/4c. chopped chives


  1. Clean the potatoes. Cook them, either by baking them in the oven at 350 degrees for 1 hour, OR by baking them for 30 minutes and then microwaving for 8 minutes on high (rotate halfway through cooking). If you have the time, bake them (as this leads to a crispier skin).
  2. Once potatoes have been cooked, allow to cool for ten minutes. Cut the potatoes in half lengthwise, and using a small spoon, scoop out the insides. Make sure to leave a thin layer of flesh on the inside, that way the skin does not rip.
  3. Take the scooped-out potatoes and place in a medium bowl. Add in cream cheese, sour cream, buttermilk, and both cheddars. Mash the potatoes so that the mixture becomes thick and creamy (but don’t pulverize it– over-mixing can create unpleasant texture).
  4. Cut up the broccoli into small chunks, and fold into the potato mixture.
  5. Put 1/4 of the mixture into each potato skin. Bake at 350 for about 30 minutes, or until thoroughly heated and cheese is bubbling and delicious!
  6. To serve, sprinkle 1tbl chives on each potato half and eat while still warm.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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