Broccoli Cheddar Potato Skins - Innit


6 Servings


  • Broccoli 4 cups

  • Russet Potatoes 4

  • Green Onions 2 Tbsp


  • Black Pepper 2 pinches

  • Kosher Salt 3 tsp

Dairy & Eggs

  • Sour Cream 1 1/4 cups

  • Cheddar Cheese 12.5 oz


  • Extra Virgin Olive Oil 1/3 cup

Canned/Bottled Goods

  • Vegetable Stock 2 cups


  1. Prepare & Bake Potatoes

    Preheat oven to 400F. Prick potatoes with a fork on all sides and rub with oil and season with salt. Bake for 1 hour or until tender. Let cool for at least 15 minutes.

    • 4 Russet Potatoes
    • 2 Tbsp Extra Virgin Olive Oil
    • 1 Tbsp Kosher Salt
  2. Cook Broccoli

    Drizzle broccoli with oil, toss to coat. Roast broccoli on top rack at 400F for 10 minutes or until tender.

    • 4 cups, florets Broccoli
    • 2 Tbsp Extra Virgin Olive Oil
  3. Prep & Cook Potato Skins

    Cut the cooked and slightly cooled potatoes in half lengthwise, careful not to burn fingers. Continue cutting each half lengthwise to make 4 wedges. Scrape off the inside of the potato (reserving insides in a separate bowl), leaving a little bit attached to the skin. Place potato skins on a sheet tray, skin side down and coat with oil and season with salt and pepper. Roast for 20 minutes at 400F or until crisp. Waste not, want not! Reserve leftover potato and use, for example, for mashed potatoes or potato & leek soup.

    • 1 Tbsp Extra Virgin Olive Oil
    • 1 pinch Kosher Salt
    • 1 pinch Black Pepper
  4. Cheese, Please

    Remove potato skins from oven, top with cheese. Return to oven for 5 minutes or until cheese has melted.

    • 1/4 lb, shredded Cheddar Cheese
  5. Create Sauce

    Add 3/4 of cooked broccoli (reserving rest for plate up), sour cream and stock to a blender. Blend until a smooth mixture forms. Add 3.5 cups of reserved potato into a blender along with cheese. Mix until smooth. Season with salt and pepper. Mix until well incorporated.

    • 1 cup Sour Cream
    • 2 cups Vegetable Stock
    • 1/2 lb, shredded Cheddar Cheese
    • 1 pinch Kosher Salt
    • 1 pinch Black Pepper
  6. Assemble & Serve

    Spoon sauce (reserving a few tablespoons for garnish) over a platter and arrange potato skins over sauce. Top with remaining broccoli, sauce, sour cream, cheese & green onion.

    • 1/4 cup Sour Cream
    • 2 Tbsp, shredded Cheddar Cheese
    • 2 Tbsp, thinly sliced Green Onions


  Amount per
Daily value percentage
Calories 550 kcal  
Total Fat 36.0 g 46%
Total Saturated Fat 17.0 g 85%
Unsaturated Fat 19 g  
Cholesterol 85 mg 28%
Sodium 1720 mg 70%
Total Carbohydrate 29 g 10%
Fiber Total Dietary 3 g 10%
Sugars Total 5 g  
Good Source: Protein 20 g 41%
Excellent Source: Vitamin C 59 mg 70%
Good Source: Calcium 505 mg 40%
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By Innit Culinary Team