Broccoli-Cheddar Potatoes Recipe

Name: Broccoli-Cheddar Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 4 large russet potatoes (about 8 ounces each); 6 slices bacon, cut crosswise into 3/4-inch pieces; 6 cups chopped broccoli florets (from 1 bunch broccoli); 4 tablespoons unsalted butter, softened; 1/2 cup sour cream; Freshly ground pepper; 4 scallions, chopped; 1 1/2 cups grated cheddar cheese (about 6 ounces); 6 to 8 cups baby spinach; Prepared vinaigrette, for serving

Servings: persons

Kosher salt
4 large russet potatoes (about 8 ounces each)
6 slices bacon, cut crosswise into 3/4-inch pieces
6 cups chopped broccoli florets (from 1 bunch broccoli)
4 tablespoons unsalted butter, softened
1/2 cup sour cream
Freshly ground pepper
4 scallions, chopped
1 1/2 cups grated cheddar cheese (about 6 ounces)
6 to 8 cups baby spinach
Prepared vinaigrette, for serving

1
Preheat the broiler.
2
Bring a pot of salted water to a boil.
3
Pierce each potato several times with a fork; put on a plate and microwave until tender, 10 to 20 minutes.
4
Cook the bacon in a large ovenproof skillet until crisp.
5
Drain on paper towels.
6
Pour the fat into a bowl; wipe out and reserve the skillet.
7
Add the broccoli to the boiling water and cook 3 minutes, then drain.
8
Halve the potatoes lengthwise, then scoop the flesh into a bowl, leaving a 1/2-inch-thick shell.
9
Place the shells cut-side down in the skillet and brush with the reserved bacon fat.
10
Transfer the skillet to the broiler; broil until golden, about 3 minutes.
11
Mash the potato flesh with the butter and sour cream; season with 1 1/4 teaspoons salt, and pepper to taste.
12
Toss in the broccoli, scallions, bacon and half of the cheddar.
13
Turn the potato shells cut-side up in the skillet.
14
Stuff with the broccoli mixture and sprinkle with the remaining 3/4 cup cheese.
15
Broil until the cheese melts, 3 to 4 minutes.
16
Toss the spinach with the dressing; serve with the potatoes.
17
Per serving: Calories 715; Fat 46 g (Saturated 25 g); Cholesterol 118 mg; Sodium 1,257 mg; Carbohydrate 53 g; Fiber 8 g; Protein 25 g
18
Photograph by Antonis Achilleos

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Kosher salt, 4 large russet potatoes (about 8 ounces each), 6 slices bacon, cut crosswise into 3/4-inch pieces, 6 cups chopped broccoli florets (from 1 bunch broccoli), and more.

Yes, Broccoli-Cheddar Potatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Broccoli-Cheddar Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions