Broccoli Kale Cheese Stuffed Russet Potatoes Recipe
These hearty stuffed potatoes combine fluffy russet potato flesh with vibrant blanched broccoli and sautéed kale, all enriched with sour cream and butter before being topped with melted mozzarella cheese. The contrast of textures from the crispy potato skins and creamy, vegetable-packed filling makes this a satisfying comfort food that works perfectly as a main dish for vegetarians or a substantial side. The quick blanching technique keeps the broccoli bright green and crisp-tender, while wilting the kale concentrates its earthy flavor.
Ingredients
- 4 large russet Idaho potatoes
- 5 tablespoons olive oil, divided
- salt and pepper
- ⅓ cup sour cream
- 4 tablespoons butter
- 1 bunch broccoli, chopped (about 2 cups)
- 1 bunch kale, stems removed, chopped (about 2 cups)
- 4 slices mozzarella cheese
Instructions
- 1
Preheat oven to 425°F and scrub potatoes thoroughly
- 2
Prick each potato all over with a fork and drizzle each with olive oil
- 3
Sprinkle with salt and place directly on oven rack with sheet pan below to catch drips
- 4
Bake for 50-60 minutes until soft
- 5
Bring water to a boil and add chopped broccoli
- 6
Cook for 1 minute until broccoli turns bright green
- 7
Remove from boiling water and immediately submerge in ice water
- 8
Drain and set aside
- 9
Heat remaining olive oil in a medium skillet
- 10
Add kale and season with salt and pepper
- 11
Cook, stirring occasionally, until kale is just wilted
- 12
Remove from heat and set aside
- 13
Slice an opening in the top of each baked potato and carefully spoon out the inside
- 14
Place potato filling into a large bowl with sour cream and butter
- 15
Mash until smooth and season with salt and pepper to taste
- 16
Fold in broccoli and kale
- 17
Evenly refill each potato skin with prepared filling
- 18
Top each potato with a slice of cheese and bake for 5 minutes until cheese is melted and center is warmed through
Tips
Place a sheet pan below the potatoes while baking to catch any drips and keep your oven clean.
Immediately plunge blanched broccoli into ice water to stop cooking and maintain bright green color.
Make sure potato flesh is well-mashed before adding vegetables for the smoothest filling texture.
Good to Know
Refrigerate stuffed potatoes for up to 3 days. Reheat in oven at 350°F for 15-20 minutes.
Potatoes can be baked and filling prepared up to 1 day ahead. Assemble and add cheese just before final baking.
Serve immediately while cheese is melted and filling is hot. Pair with a simple salad or soup.
Common Mistakes
Don't skip the ice water bath for broccoli to avoid overcooking and color loss
Avoid overmixing the potato filling to prevent gummy texture
Make sure potato skins stay intact when scooping out flesh for best presentation
Substitutions
FAQ
Can I make these ahead of time?
Yes, you can bake the potatoes and prepare the filling up to one day ahead. Assemble with cheese and bake just before serving for best results.
What if my potatoes split while baking?
Split potatoes are fine to use. The filling will help hold everything together, and they'll still taste delicious even if they don't look perfect.
How long will leftovers keep?
Leftover stuffed potatoes will keep in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes until heated through.