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Broccoli and Cheese Potato Skins Recipe

Broccoli and Cheese Potato Skins

Dax Phillips
Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Course Appetizers
Servings 5


  • 5 whole Russet potatoes
  • 4 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 cloves of garlic minced
  • 1/4 cup of red onion minced
  • 2 cups of broccoli florets steamed and patted dry
  • 2 cups of cheddar jack cheese shredded


  • Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  • Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
  • Continue this cutting process with the rest of the potatoes. You should then have 10 skins. With a small spoon, being careful, scoop out about 70 percent of the potato, as you still want some potato in your boat.
  • Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  • Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
  • Remove them from the oven, and fill each one with a bit of red onion and garlic. Place back in the oven and cook another couple of minutes.
  • Remove them once again, and fill them up with chopped broccoli and load them up with the cheese.
  • Again, place them back in the oven and cook until the cheese is nice and melted.
  • Remove them from the oven, sprinkle with a bit of salt, and plate them up.