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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Healthy Baked Potato with Broccoli and Cheese

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This healthy broccoli baked potato recipe is loaded with cheese and fun toppings, is easy to make, and is totally satisfying! It’s vegetarian comfort food at its best, and is a meal that the whole family will enjoy.

healthy baked potato topped with broccoli and cheese, served on a white plate

Baked potatoes loaded with toppings are the ultimate comfort food.

TWICE baked potatoes are like double the decadence! They are also super easy to make. First you just bake some potatoes. Then you scrape out the insides, add a ton of yummy ingredients and mix it all together. Then you fill the scraped out potato shells with the new potato mixture, top with cheese, and bake again – until the cheese forms a wonderful golden crust on top.

Usually these potatoes are loaded with tons of butter, sour cream, cheese, and bacon — making it delicious but completely a guilty pleasure.

But this healthy baked potato is a wonderful lightened up version of the traditional decadent baked potato. With a few secret swaps, your family won’t know the difference between this version and the “traditional” version!

These vegetarian baked potatoes are super filling, kid-friendly, gluten-free, easily made vegan, and are such an easy main meal!

Tools and Equipment You’ll Need

Recipe Ingredients & Notes

baked potato ingredients
  • Potatoes: I recommend russet potatoes for this recipe because they hold up the best in the oven!
  • Veggies: Cauliflower is the secret ingredient to adding bulk to your filling while still making it taste like potatoes! We stuffed these potatoes with broccoli, but you could also use any veggies you like.
  • Cheese: You really can’t go wrong with cheddar here, but the sky is the limit with the types of cheese you can use – choose your favorite!
  • Buttermilk: Another secret swap to getting that creamy filling without needing all the whole milk of the traditional recipe
  • Sour Cream & Butter: A little goes a long way here!

Step by Step Instructions

Step 1: Preheat the oven to 400°F. Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F). While the potatoes are baking, chop all of your veggies (chives, broccoli, cauliflower, etc).

russet potatoes in the oven

Step 2: In a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside in a bowl, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a separate large bowl.

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Step 3: Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼” shell. Place the potato shells on a baking sheet.

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Step 4: Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk, sour cream, butter, pepper, and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).

potatoes and buttermilk and cheese being mixed in a bowl

Step 5: Spoon the potato/cauliflower mixture back into the shells.

twice baked potato filling

Step 6: Top with the cooked broccoli and remaining cheese on top.

vegetarian baked potato being topped with broccoli and cheese

Step 7: Bake for 5-10 minutes, or until heated through and the cheese is melted.

baked potatoes fresh out of the oven on a baking sheet

What Makes These Vegetarian Baked Potatoes Healthy?

  • Low Calorie: Each serving (half a potato loaded with all the fixins) is only about 150 calories. With all the yummy toppings, that’s a steal! You can basically have two giant potato halves for only 300 calories!
  • Low Fat: With only 5.2 grams of fat per serving, this is a healthy low fat meal. If you choose all organic dairy, then you can be sure that the fats you’re eating are all healthy fats as well!
  • Vitamins and Minerals: Potatoes are rich in Iron, Vitamin C, B Vitamins and Potassium. Broccoli and Cauliflower are part of the cruciferous vegetable family, which means they are packed with antioxidants, fiber, Vitamin C and Vitamin K.

Will Kids Enjoy This Broccoli Baked Potato Recipe?

Yes! Kids will have such a blast eating these, and even making them with you! Feel free to have them add their own topping (whatever they like) to these healthy baked potatoes. For younger kids, you can cut up their baked potato for them into bite sized pieces which are easy for little hands to pick up.

healthy baked potato topped with broccoli and cheese, served on a white plate

Recipe FAQs

Are Baked Potatoes Healthy?

Traditionally, baked potatoes aren’t that healthy because potatoes on their own are rich in carbs and can be high glycemic. Typical baked potato recipes are also packed with butter and cheese. But these baked potatoes add in a ton of nutritious and delicious ingredients so this twice baked potato recipe is actually healthy for you!
For some reason, potatoes have a bit of a bad reputation, especially when talking about weight loss, but news flash – they are REALLY good for you! They are low in calories, naturally fat and cholesterol free and are a source of protein and fiber, as well as containing a tonne of vitamins and minerals.  Eat them with the skin on (just like this recipe!) to take full advantage of all that goodness!

Can Baked Potatoes be Frozen?

Yes! After baking the potatoes, allow them to cool completely. Then wrap them in plastic wrap or aluminum foil, put them into a freezer bag, and put in the freezer! I recommend waiting until you plan to serve them to put the toppings on and then pop them in the oven!

What Is The Best Potato For Baking?

Russet Potatoes are my go-to for all baked potato recipes, because they are super high in starch, and have a soft and light texture that combines well with the cauliflower and toppings in this recipe. Lower starch potatoes like red potatoes or Yukon Golds don’t hold up as well when baked – they are better for roasting or sautéing instead.

Baked Potato Recipe Variations

This is where you get to be creative! There are so many ways you can change up the toppings for these vegetarian baked potatoes, but here are some of my favorites:

  • Veggies: Try zucchini, roasted red peppers, olives, tomatoes, or onions! Any veggie that holds up well to baking will work in this recipe.
  • Cheeses: Try parmesan, or a Mexican shredded cheese blend, or even a crumbled cheese like feta.
  • Seasonings and Toppings: Try chili powder, taco seasoning, salsa, paprika, or cumin for extra flavor!
  • Extra Protein: Lentils can add a nice meaty texture to your baked potato filling, and black beans would work great as well!
  • Try Sweet Potatoes: They bake up faster than russet potatoes and are so delicious!
  • Make it a Vegan Baked Potato: Use vegan butter, coconut milk, and replace the cheese & sour cream with a giant scoop of guacamole and salsa!

Top Tips For Making The Best Vegetarian Baked Potato

  • Don’t forget to poke holes in the potato with your fork before baking to allow steam to escape. Otherwise your potatoes might explode in your oven or microwave!
  • If you want more flavor on the potato skin, feel free to coat the potatoes in olive oil and kosher salt before putting in the oven.
  • To test if your potatoes are ready, give them a squeeze. If they are decently soft when you squeeze them, they’re ready to go! If not, put them in for a few more minutes and try again. The larger your potatoes, the longer they will take to bake.
  • Make sure to mix the filling ingredients really well, and mash up that cauliflower into a potato like consistency so it tastes just like mashed potatoes once it’s baked!
healthy baked potato topped with broccoli and cheese, served on a white plate

Check out These Other Healthy Potato Recipes!

If you have tried this Healthy Baked Potato recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food.

healthy baked potato topped with broccoli and cheese, served on a white plate
Print Recipe
5 from 4 votes

Healthy Baked Potato with Broccoli and Cheese

This healthy broccoli baked potato recipe is loaded with cheese and fun toppings, is easy to make, and is totally satisfying! It's vegetarian comfort food at its best, and is a meal that the whole family will enjoy.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 149.1kcal
Author: Anjali Shah

Ingredients

  • 4 medium russet potatoes 18 oz
  • 2 cups chopped broccoli florets about 2 heads of broccoli
  • 2 cups chopped cauliflower about 1 large head of cauliflower
  • 1/2 cup low fat buttermilk
  • 2 tbsp sour cream
  • 1/2 tbsp butter
  • 1/2 tsp salt more to taste
  • 1/8 tsp pepper more to taste
  • 1 tbsp minced chives or green onions
  • 1 cup shredded cheddar cheese or any shredded cheese you like

Instructions

  • Preheat the oven to 400°F.
  • Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)
  • While the potatoes are baking, chop all of your veggies (chives, broccoli, cauliflower, etc)
  • In a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside in a bowl, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a separate large bowl.
  • Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell. Place the potato shells on a baking sheet.
  • Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk, sour cream, butter, pepper, and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).
  • Spoon the potato/cauliflower mixture back into the shells. Top with the cooked broccoli and remaining cheese on top.
  • Bake for 5-10 minutes, or until heated through and the cheese is melted.

Notes

Baked Potato Recipe Variations
This is where you get to be creative! There are so many ways you can change up the toppings for these vegetarian baked potatoes, but here are some of my favorites:
  • Veggies: Try zucchini, roasted red peppers, olives, tomatoes, or onions! Any veggie that holds up well to baking will work in this recipe.
  • Cheeses: Try parmesan, or a Mexican shredded cheese blend, or even a crumbled cheese like feta.
  • Seasonings and Toppings: Try chili powder, taco seasoning, salsa, paprika, or cumin for extra flavor!
  • Extra Protein: Lentils can add a nice meaty texture to your baked potato filling, and black beans would work great as well!
  • Try Sweet Potatoes: They bake up faster than russet potatoes and are so delicious!
  • Make it a Vegan Baked Potato: Use vegan butter, coconut milk, and replace the cheese & sour cream with a giant scoop of guacamole and salsa!
Top Tips For Making The Best Vegetarian Baked Potato
  • Don’t forget to poke holes in the potato with your fork before baking to allow steam to escape. Otherwise your potatoes might explode in your oven or microwave!
  • If you want more flavor on the potato skin, feel free to coat the potatoes in olive oil and kosher salt before putting in the oven.
  • To test if your potatoes are ready, give them a squeeze. If they are decently soft when you squeeze them, they’re ready to go! If not, put them in for a few more minutes and try again. The larger your potatoes, the longer they will take to bake.
  • Make sure to mix the filling ingredients really well, and mash up that cauliflower into a potato like consistency so it tastes just like mashed potatoes once it’s baked!
Adapted from SkinnyTaste.com

Nutrition

Serving: 1half of a potato with toppings | Calories: 149.1kcal | Carbohydrates: 21g | Protein: 7.5g | Fat: 5.2g | Saturated Fat: 3.4g | Cholesterol: 15.2mg | Sodium: 273.8mg | Potassium: 727.3mg | Fiber: 4.3g | Sugar: 3.9g

Anjali Shah

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