Tomato & Broccoli Stuffed Potato Recipe

Name: Tomato & Broccoli Stuffed Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 potatoes (cooked with skin on); ½ cup broccoli (diced or chopped); ½ cup tomatoes (diced or chopped); ¼ cup bacon (pieces or bits); 14-½ cup parmesan cheese; ½ cup heavy cream (milk optional substitute); 1 teaspoon onion (chopped); ¼ teaspoon garlic (minced or powder); ¼ teaspoon black pepper; ¼ teaspoon sea salt; ½ teaspoon basil; ½ teaspoon tarragon; olive oil or peanut oil; butter-flavored cooking spray; cheddar cheese (grated)

Servings: persons

4 potatoes (cooked with skin on)
½ cup broccoli (diced or chopped)
½ cup tomatoes (diced or chopped)
¼ cup bacon (pieces or bits)
14-½ cup parmesan cheese
½ cup heavy cream (milk optional substitute)
1 teaspoon onion (chopped)
¼ teaspoon garlic (minced or powder)
¼ teaspoon black pepper
¼ teaspoon sea salt
½ teaspoon basil
½ teaspoon tarragon
olive oil or peanut oil
butter-flavored cooking spray
cheddar cheese (grated)

1
Heat your oven to Hi broil.
2
Butter spray, salt and basil a non-stick cooking tray.
3
Cut oval openings into the cooked potatoes and core out the inside leaving them to resemble soup bread bowls.
4
Lightly butter spray the inside of the potato bowls and place on seasoned cooking tray.
5
On medium heat, olive/peanut oil a sauteing pan and add the broccoli, tomato, bacon, and Parmesan.
6
Stir in the onion, garlic, pepper, salt, basil, and tarragon and let simmer for 3-5 minutes.
7
Reduce to low heat and stir in the heavy cream until a mashed firmness is achieved.
8
Remove from heat and spoon into buttered potato bowls.
9
Generously shower stuffed potatoes with Cheddar and place into oven for 3-5 minutes or until cheese is to desired toasted melt.

1786

kcal

Calories

119

Fat

Carbs

142

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 15 ingredients. The key ingredients include: 4 potatoes (cooked with skin on), ½ cup broccoli (diced or chopped), ½ cup tomatoes (diced or chopped), ¼ cup bacon (pieces or bits), and more.

Yes, Tomato & Broccoli Stuffed Potato falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato & Broccoli Stuffed Potato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions