Broccoli Cheddar Stuffed Baked Potatoes

Broccoli Cheddar Stuffed Baked Potatoes

I’m so in love with these Broccoli Cheddar Stuffed Baked Potatoes! They’re filling, easy, and anything that’s smothered in a rich, creamy cheese sauce is a win with my taste buds. Plus, though the potatoes bake for an hour, the hands-on time for this recipe is minimal. The cheese sauce comes together in minutes, and the broccoli steams right in the microwave. It’s so easy! Stuffed baked potatoes make a great, satisfying lunch on their own, or as a side dish to lean protein at dinner. I often like to make them ahead and reheat for lunches! I wrote the recipe below for two potatoes, but I have doubled or tripled it very successfully when making them for the whole family. It will come as a shock to everyone that each of these decadent, cheese-smothered Broccoli Cheddar Stuffed Baked Potatoes is only 260 calories or 8 Green, 8 Blue or 4 Purple WW SmartPoints!

Broccoli Cheddar Stuffed Baked Potatoes overhead view

Looking for more tasty, lightened up recipes featuring potatoes? Check out my Buffalo Chicken Stuffed Sweet Potatoes, Chili Cheese Stuffed Sweet Potatoes, Roasted Fingerling Potatoes, Slow Cooker Loaded Potato and Cauliflower Soup, Classic Mashed Potatoes, Sheet Pan Meatloaves with Roasted Potatoes and Green Beans, Cottage Pie, Rustic Sausage and Potato Skillet, Loaded Potato Rounds, Roasted Smashed Garlic Potatoes, Cheesy Potluck Potatoes, and more in the Potatoes category of my recipe index.

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Broccoli Cheddar Stuffed Baked Potatoes

Yield: 2 servings

Ingredients:

  • 2 (6 oz each) raw Russet potatoes, scrubbed clean and dried
  • 1 tablespoon light butter (I use Land O’Lakes)
  • 1 tablespoon all purpose flour
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • ½ cup skim milk
  • 1.5 oz 50% reduced fat sharp cheddar cheese, shredded (I use Cabot)
  • 1 cup fresh raw broccoli florets

Directions:

  1. Arrange the racks in your oven so that one is in the top half and one is in the bottom half. Preheat the oven to 350 degrees and line a sheet pan with aluminum foil. Use a fork to poke holes around the surface of your potatoes, about 6-8 times each. Sprinkle with salt, to taste. Place the sheet pan on the bottom rack and position the potatoes directly on the rack above it (this way if there are any drippings they will fall on the lined sheet pan and not your oven). Bake for an hour or until cooked through. Remove from the oven and set aside.
  2. When the potatoes are done (or almost done), place the butter in a small saucepan and bring over medium-low heat until melted. Add the flour, salt and pepper and whisk to combine. Add the milk a little at a time and whisk the flour mixture into the milk each time until smooth. Add the shredded cheese and whisk into the milk mixture. Cook, whisking on and off, for 1-3 minutes until thickened and remove from heat.
  3. *Place the broccoli florets in a microwave-safe bowl and cover the bowl with a damp paper towel. Microwave for 2 minutes on high. (*You can otherwise steam the broccoli florets if preferred)
  4. Slice open each potato and fill them with broccoli, evenly distributing it between the two potatoes. Pour 1/3 cup of the cheese sauce over the top of the broccoli in each potato and serve.

MYWW SMARTPOINTS PER (1 stuffed potato) SERVING: (SP calculated using the recipe builder on weightwatchers.com)

Green: 8 SmartPoints/ Blue: 8 SmartPoints/ Purple: 4 SmartPoints

Weight Watchers Points Plus:
7 per (1 stuffed potato) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below

Nutrition Information per (1 stuffed potato) serving:
260 calories, 39 g carbs, 2 g sugars, 7 g fat, 4 g saturated fat, 13 g protein, 5 g fiber (from myfitnesspal.com)

an Emily Bites Original