Cheddar, Broccoli, and Bacon Stuffed Potatoes

Cheddar Broccoli and Bacon Stuffed Potatoes

Recently I’ve been trying to focus on simple unique meals that will hopefully keep us from getting in a dinner rut. When I was approached by Sargento, asking if I would like to highlight one of their recipes, these cheddar, broccoli and bacon stuffed potatoes were the first things to catch my eye. I love cheddar cheese, and happen to think it pairs perfectly with baked potatoes. Add in bacon and broccoli and it can only get better. Serve these cheesey stuffed potatoes with a salad on the side, and you’ve got a great simple meal that’s anything but boring.

Cheddar Broccoli and Bacon Stuffed Potatoes

The recipe might seem time-consuming because you have to bake the potato first. If you’re like me, and want to make these after work, you can either bake the potatoes in advance or use the time-bake function on your oven to bake them and have them ready right as you get home from work. After that, this is a 30 minute meal!  And really, nothing goes better with a potato than cheese, broccoli and bacon. Unless it’s sour cream, which we added at the end. 🙂 Mike loved this dinner and would willingly eat it multiple times a week. Actually, I think his exact quote was “oh my gosh, these are amazing!”

Cheddar Broccoli and Bacon Stuffed Potatoes

Cheddar, Broccoli, and Bacon Stuffed Potatoes


2 large baking potatoes
1 Tbsp butter
4 slices of bacon, cooked and crumbled
1 cup small broccoli florets, cooked crisp-tender
1/4 tsp. salt
1/8 tsp. pepper
1/2-3/4 cup Sharp Cheddar Cheesesour cream


Preheat oven to 400. Bake potatoes for 1 hour, or until soft; cool 10 minutes. Slice off the top of each potato (lengthwise) and scoop out the insides with a spoon, leaving 1/4-inch thick shell.

Place the scooped out insides into a bowl and mash with the butter. Mix cheese and bacon in a small bowl. Set aside 1/4 cup and stir the rest into the mashed potatoes along with the broccoli, salt, and pepper. Taste and adjust seasonings accordingly. Mound the potato mixture into the reserved potato skins. Place in a shallow baking pan. Sprinkle with reserved cheese mixture.

Bake at 400 for 20 minutes or until heated through. Serve with sour cream.

adapted from Sargento

*Note: Sargento compensated me for writing this post. However, as always, I chose the recipe and all thoughts and opinions are my own.

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  1. These look so yummy! I love baked potatoes with cheddar and bacon…never would have thought to add broccoli!

  2. it looks so yummy and tempting… it 🙂

  3. This is one mighty fine looking potato. Love that there is a veggie sneaked into all the other richness and goodness.

  4. Also you can bake them in the microwave in about 10 minutes for an alternative speed-it-up strategy:-) These look great Megan!

  5. eeee! You know I love me some bacon. Also, I think we have the same brain! Haha.

  6. yum! my husband would love these!

  7. Megan, these look so tasty! 🙂

  8. Gorgeous!! A meal in its self.

  9. Minus the broccoli I'd so be all over that lol 🙂 I do love bacon, cheese and potatoes though!

  10. I love a hearty baked potato with goodies on top for a nice change from the usual. These are lovely!

  11. Delicious! You know — you can cook your potatoes in the crockpot all day long while you're gone and assemble them when you get home. I love baked potatoes in the crockpot — so easy and the skins are delicious!!

  12. This looks delicious! Very similar to my mom's twice baked potatoes!

  13. Now that's a potato I could fall in love with, Megan! A full meal…all good stuff.

  14. I'm sure my husband would say the same thing 😉 These looks fantastic and all the essential ingredients for a great meal.

  15. These look awesome! I love twice baked potatoes!

  16. Yeah for stuffed potatoes! I am a huge fan and I love the sounds of the flavor combos for this one. You could always use a sweet potato to switch it up too 🙂

    p.s. Would you take a minute and vote for my Pink Velvet POM cupcake here:
    You can definitely spread the word if you would like–thanks a million!

  17. Oh, stuffed potatoes. Be still my heart. Be quiet my stomach.

  18. Megan, these baked potatoes look full of delicious flavors. You can't go wrong with bacon & cheese 🙂

  19. You had me at stuffed potatoes! Sounds hearty and oh so good!

  20. Stopping over from Mingle Mondays – these look great! Good idea to bake in advance, my hopes of making stuffed potatoes always fail when I get too hungry when they first come out of the oven.

  21. These are beautiful, Megan!

  22. I made this tonight. My wife and I loved it. Rich and flavorful. I made a completely veganized version. FYI, here were my substitutions:

    -Earth Balance instead of butter. Cooking-wise, almost identical.
    – If I had the time, I'd have made homemade tempeh bacon, but since it was a weeknight I used Lightlife Smart Bacon. My dad's new favorite, and he ate pig bacon for 70 years!
    – Normally I'd use Daiya cheese – non-soy, btw – but I had some Follow Your Heart cheddar I had to use up, and that worked well.
    – I skipped the sour cream, otherwise I would have used Tofutti.

  23. yes, this looks like a great recipe to “veganize!”
    Thanks for the suggestion, Gary. I believe we should avoid causing animals unnecessary harm whenever possible. 🙂

  24. Wonderful! A vegan version of this would be perfect! Love those “No animals were harmed in making this delicious meal” dinners! They are the yummiest best!

  25. A vegan version…hmmmm, that sounds …interesting, it's worth a try 🙂

  26. Mmmmm, sounds great veganized! Better for us, better for the animals, win win! No animal should have to suffer for my tastebuds! 🙂

  27. Pingback: Weekly Menu Plan {11/5-11/11}

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