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Easy Broccoli and Cheddar Skinny Potato Skins photo

Broccoli and Cheddar Skinny Potato Skins

These Broccoli and Cheddar Skinny Potato Skins are a crispy, cheesy delight packed with nutrients!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Potato Skins:
  • 2 medium russet potatoes scrubbed clean and dry
  • Spray oil for light coating
  • Salt to taste
  • Pepper to taste
  • 2 oz Cabot's 75% Light Vermont Cheddar shredded
  • 1 cup cooked broccoli florets chopped

Equipment

  • Baking sheet
  • Sharp Knife
  • Mixing bowl
  • Measuring cups

Method
 

Instructions
  1. Step 1: Prep the Potatoes - Preheat your oven to 400°F (200°C). Poke holes all over the potatoes with a fork.
  2. Step 2: Bake the Potatoes - Place the potatoes on the oven rack or a baking sheet and bake for 45-60 minutes until fork-tender.
  3. Step 3: Prepare the Filling - Let potatoes cool, chop broccoli, mix with cheddar, salt, and pepper in a bowl.
  4. Step 4: Create the Potato Skins - Cut each potato in half, scoop out some flesh, leaving a thin layer.
  5. Step 5: Fill the Skins - Fill each skin with the broccoli and cheddar mixture and place back on baking sheet.
  6. Step 6: Bake Again - Spray filled skins with oil and bake for another 10-15 minutes until cheese is melted.
  7. Step 7: Serve and Enjoy - Let cool slightly before serving. Best enjoyed hot and fresh!

Notes

  • Prepare potato skins and filling a day in advance for easier cooking.
  • Experiment with different cheeses for unique flavors.
  • Store leftovers in the refrigerator for up to 3 days and reheat in the oven.