Photo: William Dickey; Styling: Leslie Byars Simpson
Prep Time
10 Mins
Cook Time
30 Mins
4 servings

How to Make It

Step 1

Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop out pulp, leaving shells intact.

Step 2

Mash pulp. Stir in broccoli and next 6 ingredients. Spoon into shells, and place on a baking sheet.

Step 3

Bake, covered, at 400° for 30 minutes.

Ratings & Reviews

Cerys14's Review

September 26, 2013

Rhonda1962's Review

September 12, 2011
Great recipe. I seasoned a bit more with garlic salt & black pepper. Partially steamed the broccoli first, otherwise recipe is good on its own. Doubled the recipe for a family BBQ of baby back ribs. These potatoes could definately be cut in half (after baking) for people with smaller appetites. Very good but filling. My family will be asking for this side again I am sure.

dawn1938's Review

May 22, 2010
Perfect! You just can't beat that old friend the baked potato. Comfort food at it's best.

CookingFiance's Review

February 09, 2010
I try to cook very healthy so here's how I modified: I used an entire head of fresh broccoli diced small, but no stalk, 2% cheddar cheese, no bacon, reduced fat sour cream and skim milk. They were delicious and very filling. Since I used so much broccoli they were a little difficult to stuff into the potato skin, but I managed. Very good and I will definitely make again!