Healthy Baked Potato With Broccoli And Cheese

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My healthy baked potato recipe is incredibly delicious with gooey cheese, broccoli, and cauliflower, and tastes just like the classic version. Ready in just one hour, it’s vegetarian comfort food that’s easy to make, gluten free, and kid-friendly. Your whole family will love these healthy twice baked potatoes.

Are you thinking, how are baked potatoes healthy? For some reason, potatoes have a bad reputation, especially when it comes to weight loss. But contrary to popular belief, they are good for you and have lots of nutritional value! (Source).

Yes, it’s true that regular stuffed baked potatoes aren’t that healthy because they are loaded with butter, sour cream, milk, and cheese, but there is more than one way to stuff a potato. My low calorie baked potato recipe is the perfect example. 

My version takes common baked potatoes stuffed with broccoli and cheese and adds a healthy spin. It’s a twice-baked potato with a crispy outer shell, filled with a potato and cauliflower mixture to lighten things up while cutting back on cheese, butter, and sour cream. You can feel good about serving my healthy baked potatoes to your family.

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???? Ingredients

Making a healthy baked potato with broccoli and cheese doesn’t require anything fancy. All the ingredients are pantry staples that you will find at any grocery store. See my recipe card at the bottom of the post for the exact amounts and nutritional information.

Potatoes: I always use russet potatoes because they hold up the best in the oven but you can use any type of white potatoes you like. 

Vegetables: Cauliflower is my secret ingredient that adds bulk to the filling while still making it taste like potatoes! I also use fresh broccoli as a topping. Feel free to use any veggies that hold up well in the oven like zucchini, roasted red peppers, olives, tomatoes, or onions.

Buttermilk: This is another secret ingredient. I swap buttermilk to get that creamy filling without needing any whole milk, like traditional recipes. But you could use regular milk, plant-based milk, or coconut cream. Even cream cheese would do for an ultra-creamy filling.

Sour Cream & Butter: I use just the smallest amounts of sour cream and butter to add richness and texture. It’s also possible to swap the sour cream for Greek yogurt or plain unsweetened almond yogurt. You could also use low-fat cottage cheese for a cottage cheese baked potato.

Salt & Pepper: Not much seasoning is needed. I use just a dash of sea salt and black pepper to enhance the flavor.

Cheese: There is just something so delicious about a baked potato with cheese. I like to use sharp cheddar cheese, which complements the potatoes and broccoli perfectly. Some other good options include parmesan, a Mexican shredded cheese blend, or even some crumbled feta cheese.

Chives: I love the boost of flavor that minced chives (or green onions) add. You could also add other herbs like thyme, rosemary, cilantro, or basil.

???? How To Make Healthy Twice Baked Potatoes

Learning how to make a baked potato healthy is pretty easy! It doesn’t require much prep or special cooking skills, and it’s even a fun recipe to make with kids.

Watch my video below to see how easily my healthy stuffed baked potatoes come together step by step.

Prep Oven & Potatoes: Before beginning, I preheat my oven to 400 degrees Fahrenheit (200 degrees Celsius). Then I pierce all the medium potatoes several times with a fork and place them in the microwave. I use the baked potato setting and microwave until the potatoes are cooked through, turning them halfway. Alternatively, you can bake them for 1 hour in your oven at 425 degrees Fahrenheit (220 degrees Celsius).

Prepare Veggies: While the potatoes are baking, I chop the chives, broccoli, and cauliflower. Next, I place the cauliflower and broccoli with a little salted water into a medium saucepan and cook, covered, for about 3 minutes. Then I remove the broccoli with a slotted spoon and set it aside in a bowl and continue cooking the cauliflower until soft, about 5 more minutes. Afterward, I drain the cauliflower and set it aside in a separate large bowl.

Scoop Out Flesh: Once baked, I cut the potatoes in half lengthwise and scoop the inside of the potato out into the large bowl with the cauliflower, leaving a ¼” potato shell. Then I place the potato shells on a prepared baking sheet lined with parchment paper.

Mix Filling Together: First, I mash the flesh of the potatoes together with the cooked cauliflower using a potato masher or an electric mixer. Then, I add the buttermilk, sour cream, butter, pepper, and salt, and mash until smooth. Finally, I fold in half of the shredded cheddar (and chives, if desired).

Assemble: After my filling is mixed, I spoon the potato and cauliflower mixture back into the shells.

Finish Assembling: Then I top the jacket potatoes with the cooked broccoli and sprinkle the remaining cheese on top.

Bake: When ready, I transfer the stuffed potatoes to the preheated oven and bake them for 5-10 minutes, or until heated through and the cheese is melted. Keep in mind that every oven varies slightly, which means so can the cooking times.

???? Variations

Baked Sweet Potatoes: For extra nutrients and flavor, try my healthy loaded baked potato recipe with sweet potatoes instead. They have a slightly sweet and savory flavor and are a fun twist on this recipe.

Chili Baked Potatoes: I sometimes swap the broccoli for a chili recipe like my vegan black bean chili! Then I top with the cheese and let it melt over the chili.

Extra Protein: Make a high protein baked potato! Lentils add a nice meaty texture to the baked potato filling. I’ve also added mashed black beans, white beans, or kidney beans, which work great as well!

Seasonings: Try chili powder, paprika, garlic powder, or cumin for extra flavor! My kids’ favorite is my old el paso taco seasoning. 

Toppings: You can put anything on my broccoli cheese stuffed baked potatoes! Be as creative as you like. They taste great with a few tablespoons salsa, a pat of butter, hot sauce, swiss chard, corn, peas, and fresh herbs.

Vegan: You can easily make my healthy baked potato vegan. All you have to do is use a vegan version for each of the dairy ingredients to accommodate a plant-based diet! For example, coconut milk, vegan butter, and plain non-dairy yogurt for sour cream. Then top with vegan cheese or try other toppings like guacamole and salsa.

???? Serving Suggestions

When it comes to healthy baked potato ideas, I’ve got lots for you to pick from. The great thing about potatoes is that they go with just about everything. I have served them both as the main course or as a side, with an entrée, for a heartier meal.

Here are just a few of my favorite ways to serve my healthy twice baked potatoes:

With Salads: Veggie packed salads work so well with this recipe! I have found that this beetroot and feta salad or my roasted cauliflower salad both work well. Another one of my favorites is this keto Greek salad.

With Soups: Sometimes I like to make the stuffed potatoes an even more comforting meal and pair them with this Instant Pot tomato soup, spaghetti squash soup, or vegan asparagus soup. 

With Side Dishes: Serve a combination of sides with the potatoes. Some of my top picks are these portobello mushroom steaks, green beans, cheesy baked asparagus, or miso mushrooms.

With Mains: Complement main dishes with the potatoes. For example, I often serve these stuffed potatoes with my vegan meatloaf, vegan quinoa patties, or vegan Wellington.

Potato Bar: For parties, I love to make a loaded baked potato bar where guests can assemble their own potato! I’ll typically add an assortment of healthy baked potato toppings like veggie bacon, vegan chorizo, chipotle corn salsa or regular salsa, jalapeno artichoke dip, and this healthy guacamole.

???? Storage Directions

Fridge: Once cooled, I store my healthy twice baked potatoes in an airtight container or wrapped in aluminum foil. They will keep in the fridge for 3 to 4 days. I don’t recommend freezing.

Reheating: To reheat the baked potatoes, I place them on a baking sheet and warm them in the oven at 350 degrees Fahrenheit (177 degrees Celsius) for about 15 to 20 minutes. You can also reheat them in an air fryer for about 5-8 minutes.

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Anjali Shah