Game-day snacks with a healthy twist, these potato skins allow you to scarf over the coffee table and get a healthy serving of fresh broccoli. All you do is bake small russet potatoes until tender and scoopable, then remove most of the insides. Separately, steam broccoli florets (the microwave makes this a snap), and sauté a little yellow onion with garlic until tender and fragrant. Add the steamed broccoli and a handful of sharp cheddar cheese, and stuff the potato shells with this mixture. Top with extra cheese, bake till bubbly, and serve.

For more, check out our Easy Potato SkinsPhilly Cheesesteak Potato Skins, and Tuna Melt Potato Skins.

  • Yield: 4 servings
  • Total: 1 hr 10 mins 
  • Active: 20 mins 

Ingredients (9)

  • 4 small russet potatoes
  • Kosher salt to taste
  • 8 ounces small broccoli florets
  • 1 tablespoon olive oil
  • 1 medium yellow onion, small dice
  • 1 clove garlic
  • 6 ounces shredded sharp cheddar cheese
  • Freshly ground black pepper to taste
  • Ranch dip for serving


  1. Preheat the oven to 450F°. Line a baking sheet with foil. Arrange the potatoes on the foil and bake until they’re fully cooked and soft, about 40 minutes. Remove from oven and let the potatoes get cool enough to handle, about 30 minutes. Set the foil-lined baking sheet aside.
  2. Cut each potato in half lengthwise. Scoop out the flesh, leaving about ¼-inch of potato all the way around the interior (reserve the scooped potato for another use, such as adding body to a soup). Lightly coat the exterior skins with cooking spray, sprinkle inside and out with salt, and place flesh-side down on the foil-lined baking sheet. Bake until slightly golden, about 15 minutes.
  3. Meanwhile, put the broccoli florets in a microwave-safe bowl and microwave on high until just tender, about 3 minutes. (Alternately, steam the florets in a saucepan over 1 inch of boiling water for 5 to 6 minutes.)
  4. Warm the oil in a medium nonstick frying pan over medium-high heat. Add the onion and cook until softened, 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute. Reduce the heat to medium, add the broccoli and cook, stirring frequently, until the broccoli is heated through, about 5 minutes. Transfer to a mixing bowl, add half the cheddar cheese and stir until combined. Season with salt and pepper to taste.
  5. Fill each skin with the broccoli mixture, distributing it evenly, and sprinkle with the remaining cheese. Bake until the cheese is melted and the potato skin is hot all the way through, about 5 minutes. Serve while hot, with a side of dip.