Broccoli Cheddar Stuffed Potato Skins
Yields: 8 potato skins
  • 4 Idaho® russet potatoes, scrubbed and pricked with a fork
  • Cooking spray
  • Sea salt
  • 8 ounces broccoli florets, chopped
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onions
  • 2 garlic cloves, minced
  • 1 cup cheddar cheese, divided
  1. Preheat oven to 450F°. Line a baking sheet with foil.
  2. Place potatoes on lined baking sheet and bake for 40 minutes, or until softened. Remove from oven and let cool.
  3. Cut each potato in half, lengthwise. Scoop out flesh, leaving about ¼-inch of potato on skin (reserve potato flesh for another use, like mashed potatoes). Spray skin-side of potato with cooking spray, sprinkle with sea salt and place flesh-side down on baking sheet. Bake for 15 minutes, or until slightly golden.
  4. Meanwhile, put broccoli in a microwavable bowl and cook for 3 minutes, or until crisp tender.
  5. Heat oil in nonstick pan over medium-high heat. Add onions and cook until softened (about 5 to 7 minutes). Add garlic and cook for 1 minute, or until fragrant. Reduce heat to medium, add broccoli and stir until heated through. Put in a bowl, add ½ cheddar cheese and stir until combined.
  6. Fill each skin with broccoli mixture and sprinkle with remaining cheese.
  7. Bake for 5 minutes, or until cheese has melted.
Recipe by Alida's Kitchen at