Broccoli & Kale Cheddar Baked Potatoes
Comforting oven-baked potatoes stuffed with garlicky broccoli, tender kale, and melty cheddar cheese. Cozy, satisfying, non-spicy, and perfect as a hearty vegetarian meal or side.
🕒 Time
Prep: 10 minutes
Bake: 45–55 minutes
Total: ~1 hour
🛒 Ingredients
Potatoes
4 large russet or baking potatoes
1 tbsp olive oil
Salt & black pepper
Filling
1½ cups broccoli florets, finely chopped
1½ cups kale, stems removed, finely chopped
1 tbsp olive oil or butter
1 small garlic clove, minced
1 cup sharp cheddar cheese, shredded
¼ cup milk or Greek yogurt (for creaminess)
Salt & black pepper, to taste
Optional Toppings
Sour cream or Greek yogurt
Chopped chives or parsley
👩🍳 Instructions
1️⃣ Bake the Potatoes
1. Heat oven to 200°C / 400°F.
2. Scrub potatoes, pat dry, pierce with a fork.
3. Rub with olive oil and salt.
4. Bake directly on the rack 45–55 minutes until fork-tender.
2️⃣ Cook the Greens
Heat olive oil or butter in a pan over medium heat.
Add garlic; sauté 30 seconds.
Add broccoli and kale; cook 3–5 minutes until tender. Season lightly.
3️⃣ Make the Filling
1. Slice baked potatoes open and scoop flesh into a bowl (leave a thin shell).
2. Mash potato flesh with milk or yogurt, salt, and pepper.
3. Fold in cooked greens and ¾ cup cheddar.
4️⃣ Stuff & Bake Again
Spoon filling back into potato shells.
Top with remaining cheddar.
Bake 10–15 minutes until cheese is melted and bubbly.
🌿 Why You’ll Love Them
Crispy skin, creamy center
Veggie-packed comfort food
High in fiber & calcium
Kid- and family-friendly
Tips & Variations
Extra protein: Add white beans or chickpeas
Lighter: Use reduced-fat cheddar and yogurt
Flavor boost: Add a pinch of nutmeg or mustard
🥗 Nutrition information
Calories: ~420 kcal
Protein: ~18 g
Carbs: ~45 g
Fat: ~18 g
Fiber: ~7 g