Parmesan and Broccoli Stuffed Potatoes Recipe -
Parmesan and Broccoli Stuffed Potatoes Recipe
  • READY IN 55 mins

Parmesan and Broccoli Stuffed Potatoes

Recipe by  

"This recipe uses roasted garlic Parmesan sauce and fresh steamed broccoli to make a delicious filling for stuffed potatoes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
  2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
  5. Bake in preheated oven for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2004

Great recipe. I added 1/4 c parm, 1/2 cup fat free sour cream and 1 tbsp, garlic powder. Very fast and easier than I thought!

Most Helpful Critical Review
Nov 23, 2011

This was pretty good, though I think sounded better in theory than it actually was, to me. I used garlic alfredo sauce, not sure if that's what was mean by parmesan cheese sauce, but I'm guessing so... I made only two potatoes but used the 3 tbsp of sauce and it was a little dry. I also added shredded mozzarella to the potato/broccoli mixture. I'd make something like this again, but with tweaks.. I'm not sure I liked the sauce in the mixture.


30 Ratings

Jan 29, 2004

I used 1/4 cup parmesan cheese, a tablespoon of garlic powder, and I added 2 tablespoons of mayo. This was excellent!

Jan 25, 2004

Very nice. I made a few modifications... I used new potatoes with thin skins. I slit the skins with a knife and then mashed them coarsely with the skins on. For the sauce. Simmer 2T butter and 1T minced garlic in microwave while potatoes are cooking. I added a little milk as well freshly grated parmesan making about 1/3 cup of sauce. Top with grated parmesan and baked for 30 minutes in a souffle dish. (any small casserole will do)

Aug 27, 2007

i just started to cook and this recipe was very easy and simple to do. i used small red potatos and instead of garlic and cheese sauce i just put a lil garlic powder and alredy shredded cheese. it came out great!

Apr 28, 2010

I cut the microwaved potatoes in half and lined the bottom of a buttered cassarole dish. Mixed the steamed veggies with a red pepper roux, layered that on top of the potatoes. Then topped with shredded cheddar, mozz, and parm. OMG! Thanks for the recipe. Took it and ran with it.

Dec 02, 2007

Wow, this was different and very good. We served it with fish. I followed one of the other reviewers recipes for the parmesan sauce - mayo, parmesan and garlic but I also added some milk. I also didn't have time to scoop the potato out of the skin, so I just put the broccoli and sauce over the potato halves - loved it!

Jan 13, 2004

The kids snarfed this up and wanted a lot more. A success! I made my own cheese sauce, as we don't have that sort of sauce in a jar in Germany. It was yummy and low fat too.


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  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 67.4 g
  • 22%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 134 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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