Pin Alfredo Broccoli Stuffed Potato Skins are my secret weapon for parties or cozy weeknight dinners craving big flavors without the fuss. Golden crispy potato shells hold creamy Alfredo sauce bites of broccoli and gooey melted cheese making every bite a crowd-pleaser. They work beautifully as a shareable appetizer or even as a satisfying vegetarian main dish.
These potato skins got rave reviews at my last family game night and my husband said he could eat an entire tray by himself. They always vanish fast so I have learned to double the batch for parties.
Ingredients
- Russet potatoes: Large russets get fluffy on the inside and crisp well on the outside Choose potatoes that feel heavy for their size and check for firm blemish-free skins
- Broccoli florets: Chop small for even cooking Look for tight green florets
- Alfredo sauce: Homemade or quality store-bought A rich base that binds all the ingredients
- Mozzarella cheese: Shreds melt smoothly for maximum stretchiness Opt for low moisture if possible
- Parmesan cheese: Adds sharp flavor and a golden crust Grate fresh if you can
- Unsalted butter: Brushed onto the skins for a crisp savory shell Choose sweet cream butter
- Garlic powder: Adds an aromatic undertone Select fresh spices for best punch
- Ground black pepper: Enhances depth and balances creamy filling Grind fresh if possible
- Salt: Brings all the flavors together Use sea salt for the cleanest taste
- Fresh parsley: Optional for color and a touch of brightness Flat-leaf parsley is especially fragrant
Instructions
- Prep the oven:
- Heat your oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper to prevent sticking and make cleanup easier
- Bake the potatoes:
- Pierce each potato a few times all over with a fork to release steam and place directly on the oven rack Bake for 45 to 50 minutes until fork-tender and the skins give slightly Cool just enough to handle
- Steam the broccoli:
- While potatoes bake steam chopped broccoli florets in a saucepan or steamer basket for about 3 to 4 minutes until bright green and just tender Drain and set aside
- Scoop the potatoes:
- Once cool enough slice each baked potato in half lengthwise Using a spoon carefully remove most of the fluffy interior leaving about a quarter-inch border in the skin Reserve scooped potato for another dish like mash or soup
- Crisp the skins:
- Place potato shells on the prepared baking sheet Use a pastry brush to coat with melted butter Sprinkle garlic powder salt and black pepper on each shell Turn skin side up and bake ten minutes Flip and bake five minutes more until the edges are crispy and golden
- Make the filling:
- In a large bowl mix together steamed broccoli Alfredo sauce half the mozzarella and half the Parmesan Stir until evenly coated Broccoli pieces should be small enough to disperse the sauce throughout
- Stuff the potatoes:
- Fill each potato shell with a generous mound of the Alfredo broccoli mixture Press down lightly to fit as much filling as possible
- Top and bake:
- Sprinkle remaining mozzarella and Parmesan over each stuffed shell Return to the oven for another ten to twelve minutes until cheese is melted browned and bubbling
- Garnish and serve:
- For a fresh finish sprinkle chopped parsley over the tops Serve hot right from the oven for best texture and flavor
Pin One of my favorite parts is the way the Parmesan melts into a golden crust on top My little one loves sneaking bites of the crispy edges before I can serve the tray It always brings back memories of my mom’s twice-baked potatoes with her favorite parsley on top
Storage Tips
Leftover stuffed potato skins can be covered and refrigerated for up to three days For best results reheat them uncovered in a hot oven so the skins stay crisp You can prep the components ahead of time If you bake the potato skins and assemble the filling separately it is easy to finish and bake right before serving to keep that fresh-out-of-the-oven crunch
Ingredient Substitutions
Feel free to swap mozzarella for cheddar Monterey Jack or Gruyere for a different cheesy finish If you are dairy-free try a plant-based Alfredo sauce and cheese blend Other veggies like sautéed spinach or cauliflower make tasty additions to the broccoli mixture
Serving Suggestions
Serve these stuffed potato skins with a mixed green salad tossed in a tangy vinaigrette for a balanced meal They are fantastic as a side for soup or can be set out as finger food for game night and potlucks Top each with a dollop of Greek yogurt or extra fresh herbs for even more flavor
Cultural Inspiration
Potato skins are a beloved American appetizer found everywhere from sports bars to family reunions This version gives the classic a comforting update Inspired by Italian Alfredo pasta it bridges two favorite comfort foods in one crispy creamy bite
Seasonal Adaptations
Swap in asparagus or peas for a spring twist Roasted butternut squash cubes make a cozy fall alternative Fresh herbs like chives or dill are perfect in summer
Pin Customize with your favorite cheese and veggies for endless flavor combos. These stuffed potato skins make any gathering a little extra special.
Recipe Questions
- → What type of potatoes are best for this dish?
Large russet potatoes work best thanks to their starchy texture and sturdy skins.
- → Can homemade Alfredo sauce be used?
Yes, homemade Alfredo sauce adds extra flavor. Use butter, cream, and Parmesan simmered until thick.
- → How can I make this gluten-free?
Select a store-bought Alfredo sauce labeled gluten-free, or prepare your own with simple ingredients.
- → Can other cheeses be substituted?
Absolutely! Swap mozzarella with cheddar or fontina for a different flavor profile.
- → Is this suitable as a main course?
Yes, serve with a green salad for a well-rounded vegetarian meal.
- → What tools do I need for preparation?
You'll need a baking sheet, parchment paper, steamer or saucepan, knife, spoon, mixing bowl, and pastry brush.