6 Servings


  • Broccoli 4 cups

  • Russet Potatoes 4

  • Green Onions 2 Tbsp


  • Kosher Salt 1 tsp

Dairy & Eggs

  • Sour Cream 1 1/4 cups

  • Cheddar Cheese 8.5 oz


  • Extra Virgin Olive Oil 1/3 cup

  • Black Pepper 2 pinches

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 tsp 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.

    • 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 1 cup of reserved potato into a blender along with cheese. Mix until smooth. Season with salt and pepper. Mix until well incorporated.

    • 1/4 cup Sour Cream
    • 1/2 cup Vegetable Stock
    • 1/4 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 470 kcal  
Total Fat 30 g 38%
Total Saturated Fat 13 g 67%
Unsaturated Fat 17 g  
Low Cholesterol 65 mg 22%
Sodium 800 mg 35%
Total Carbohydrate 28 g 10%
Fiber Total Dietary 3 g 10%
Sugars Total 4 g  
Good Source: Protein 16 g 32%
Excellent Source: Vitamin C 59 mg 70%
Good Source: Calcium 371 mg 30%
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By Innit Culinary Team