Broccoli Cheddar Skins Remix

Name: Broccoli Cheddar Skins Remix
Prep time: 18 min
Cook time: 20 min
Total time: 38 min
Yield: 8 servings
Ingredients: 4 medium russet potatoes, washed and fork-pierced; 3 tablespoons olive oil, divided; 1 medium onion, finely chopped; 1 cup small broccoli florets, fresh; 1 cup shredded sharp white cheddar cheese, divided; 1/2 cup sour cream, plus extra for topping; 2 tablespoons grated Parmesan cheese, for twist; Sliced green onions, to garnish; Salt and pepper to taste

By Emma

Certified Culinary Professional

Published on 29 January 2026 • Recipe tested & approved

Baked potato skins with broccoli and sharp cheddar, sour cream folded in. Potatoes nuked then scooped, shells crisped before filling. Onions sweat in olive oil then broccoli tossed in to soften but stay firm; texture contrast key. Cheese melty topping finished under heat. Sour cream dollop and green onion cut fresh brightness. Flavor layers from baking, sautéing, and melting. Sub Italian cheese for cheddar for twist. Timing flexible—watch color and smell to nail stages. Classic snack meets veggie boost, calories balanced with protein and fat. Almost finger food but with bite.

Prep: 18 min

Cook: 20 min

Total: 38 min

Servings: 8 servings

#Appetizer #Vegetarian #American #Snack #Potato #Cheese #Broccoli

Potato skins revved up with broccoli and cheese. Skip frying; microwave then bake keeps skins crispy without the mess. I’ve learned not to over-scoop—the thin pulp layer inside shells matters for crisp texture and structure. Onions sweating slowly in olive oil release sweetness, that’s foundation flavor. Broccoli tossed in at last minute keeps crunch alive, green color pops. Cheese mix creamy with sour cream but a hit of Parmesan adds sharp bite, trust me on this. You don’t want mushy potato filling or soggy skins; watch colors and smells, they guide you better than the clock. The final bake bubbles cheese, melts them perfect. Dollop sour cream and sprinkle green onion to add fresh zing and cool contrast. Been through many tries: avoid rushing steps, let flavors build. Best served warm but solid at room temp. Finger food that’s satisfying but sophisticated.

Ingredients

4 medium russet potatoes, washed and fork-pierced
3 tablespoons olive oil, divided
1 medium onion, finely chopped
1 cup small broccoli florets, fresh
1 cup shredded sharp white cheddar cheese, divided
1/2 cup sour cream, plus extra for topping
2 tablespoons grated Parmesan cheese, for twist
Sliced green onions, to garnish
Salt and pepper to taste

About the ingredients

Russet potatoes best for crisp skin and fluffy insides. Sub sweet potato for earthier sweetness, adjust cooking time slightly. Using white cheddar here but swap in Italian blend or gouda for different notes; Parmesan adds nutty twist in mix. Fresh broccoli florets key for texture, frozen can be soggy—if frozen, thaw and pat dry thoroughly. Olive oil—don’t skimp or skins won’t crisp right; use good quality for better flavor. Sour cream adds tart creaminess; Greek yogurt can substitute but expect tang shift. Green onions garnish for freshness but chives or scallions work fine. Onions: yellow or white are great but shallots can up sweetness. Salt pepper to season filling well; bland filling kills the whole vibe. Don’t rush sauté; slow cooking brings out the natural sugar, skip that—onions taste harsh.

Method

Heat oven to 430 degrees. Line sheet with parchment to avoid sticking.
Microwave potatoes whole on high about 13 to 16 minutes, turning halfway. Should feel tender when poked but not falling apart.
Heat 2 tablespoons olive oil in 10-inch skillet over medium-high. Add onions, stir frequently. Listen for sizzle; cook around 6 minutes till translucent, sweeter but watch edges for browning.
Toss broccoli in pan with onions, cook another 2 minutes. Broccoli should be vibrant green, tender-crisp. Remove from heat, cover pan to keep warm and finish steaming slightly.
Let potatoes cool until just warm enough to handle, slice lengthwise. Scoop pulp leaving 1/8 to 1/4 inch flesh cushion on skins (too thin = floppy; too thick = no crisp).
Brush inside shells with last tablespoon olive oil. Arrange cut side up on sheet. Bake 17 minutes or until edges bronzed and slightly crisped.
Blend scooped potato pulp with onion-broccoli mix, 1/2 cup sour cream, 1 cup cheddar, and Parmesan for added depth. Salt and pepper to brighten.
Fill each shell with about 1/3 cup of the mixture. Sprinkle remaining cheddar (~1½ tbsp each) on top for gooey finish.
Bake 6 minutes till cheese bubbles and melts fully, edges slightly golden.
Plate, dollop 1 ½ to 2 teaspoons sour cream on each, sprinkle sliced green onions.
Serve warm or room temp.

Cooking tips

Microwave shortcuts baking full potatoes but watch closely. Prick skin to avoid bursting. Let potatoes cool to ease cutting, hot pulp melts fingers. Scooping: Thin layer of flesh left inside crucial or skins bend and flop like tired slippers. Brush oil inside shells for extra crunch; otherwise skins dry out. Bake shells carefullly till skin edges get golden, deep color = caramelization, flavor punch. Saute onions slowly till soft and golden, not brown and burnt. Add broccoli last for brief cook, preserve pop, not mush. Mix filling while skins bake for efficient workflow. Cheese melts smooth with sour cream, hold back some cheddar for topping melt. Final bake short but critical; cheese should be bubbly and slightly browned on edges, not rubbery. Dolloping sour cream post-bake cools bite, green onion adds fresh crunch contrast. Serve warm or room temp. Store leftovers covered to avoid sogginess. Reheat in oven or toaster oven for best crisp restoration. Frozen leftovers? Thaw and re-crisp in oven rather than microwave.

Chef's notes

💡 Microwave potatoes whole but watch timing closely. Test softness by poking with fork; need tender but firm enough to hold shape after scooping. Let cool enough to handle or pulp melts your fingers, but still warm for easier scooping. Thickness matters—1/8 to 1/4 inch flesh left ensures crisp skin without floppy shells. Too thin means collapse, too thick fills too much dense potato.
💡 Sauté onions slow over medium-high oil. Listen for sizzle but avoid browning edges or burning. Onions must sweat out sugars and soften until translucent and sweet, not raw or bitter. Add broccoli last for very short toss. Should keep crunch and bright green color, not mushy or dull. Cover off heat to steam slight residual heat after sauteing simplifies texture.
💡 Brush inside potato skins with olive oil thoroughly before baking. This step critical for crisp edges and prevents dryness inside. Use good quality oil for flavor depth. Bake shells 17 minutes until edges bronzed and crisp. Watch carefully near end for caramelization; golden edges signal flavor development. Skip oil and skins turn leathery or soft.
💡 Mix filling ingredients while shells bake. Blend scooped pulp with onions, broccoli, sour cream, cheddar, and Parmesan cheese. Parmesan sharpens and adds complexity, balances creamy sour cream and mild potato. Salt and pepper well; bland filling kills everything. Hold some cheddar back to sprinkle on shells for gooey topping during last bake stage.
💡 Final bake short but important. Sprinkle cheddar evenly on filled skins; bake 6 minutes until cheese bubbles and melts fully without browning too dark or rubbery. Cheese texture signals doneness better than time. After baking, add sour cream dollop and sliced green onion for texture contrast and fresh brightness. Serve warm or room temp for best mouthfeel.

Common questions

How to avoid soggy potato skins?

Oil inside shells well before baking. Bake until edges bronzed and crisp. Thin flesh cushion left matters; too thin skins flop, too thick raw inside. Avoid steaming potatoes overdone in microwave, test texture carefully.

Can I substitute cheeses?

Yes. Swap sharp cheddar with Italian blend or gouda for different flavor notes. Parmesan optional but adds nuttiness in filling. Keep cheddar for meltability on top. Mixing cheeses balances sharpness and creaminess well.

What if broccoli gets soggy?

Cook broccoli briefly with onions, 2 minutes max, very bright green still and tender-crisp. Cover off heat allows gentle steam finish but avoids mush. Frozen broccoli needs thaw and thorough drying to keep texture.

Leftovers storage tips?

Store covered in fridge to avoid soggs. Reheat in oven or toaster oven to crisp shells back up. Microwave reheats potato pulp but ruins crisp texture. If frozen, thaw well then re-crisp in oven instead of microwave for best results.