What I love about these Broccoli Cheese Stuffed Potato Skins are that they perfect appetizer for any kind of party! They are great for a fancy dinner party for guests but are also awesome for having friends over to watch the big game! They remind me of one of my favorite soups, our Potato Broccoli Cheese Soup, but made into delicious finger food!
It’s hard to tell in the picture, but there are some cheesy layers to these potato skins. You start with your potato skin, then there is a layer of melted cheese, then steamed broccoli with a delicious creamy cheese sauce drizzled over the top, then it’s all topped off with a dollop of sour cream and sprinkled with red pepper flakes {totally optional if you don’t like the heat}!
I love that these sneak in a little bit of vitamins and minerals to a great party food, slightly more healthy than the original version. Don’t get me wrong, I’m definitely not trying to claim these are low calorie, just a little bit healthier option. But if you like to go the more traditional potato skins route, we have an awesome recipe for those too! You can find the recipe here: Cheesy Potato Skins.
Save RecipeIngredients
- russet potatoes, pre-baked, about one per person
- butter
- 16 oz. block of sharp or medium cheese, shredded
- 1 to 2 heads of broccoli, steamed or boiled
- sour cream
- red pepper flakes, optional
- 12 oz. can of evaporated milk
- salt to taste
- 8 to 10 oz of cheddar cheese, shredded
- 1 Tbsp. corn starch
- 1 tsp. Franks hot sauce
Instructions
- Be sure to bake your potatoes in advance, so they have some time to cool before handling them. I like to bake mine without foil. If you do bake the potatoes in aluminum foil be sure to unwrap them right out of the oven so the skins don't get soggy. Once they are cool enough cut the potatoes in half and scoop out the center, leaving about a 1/2 inch layer of potato. Brush the potatoes lightly with melted butter and put under the broiler for about 6 to 8 minutes or until they look a little browned. Add a little shredded cheese and broil again for 1 to 2 more minutes or until the cheese is melted.
- Remove from oven onto a serving plate. Scoop a large spoonful of cooked broccoli onto each potato skin, then drizzle with melted cheese sauce, recipe below. Top with a dollop of sour cream and, if desired, sprinkle with a little bit of red pepper flakes.
- *note: Be sure to use cheese that you have shredded by hand, pre-shredded cheese is already coated with flour and will mess up the consistency.
- Toss the shredded cheese in the corn starch til coated. In a small sauce pan combine evaporated milk, salt, and cheese over medium heat. Stir constantly with a wooden spoon until cheese is completely melted and sauce becomes smooth. Then whisk in a little bit of Franks hot sauce, this won't make it too spicy but gives it a little more flavor. You can use more or less to taste.
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