Veggie Potato Skins Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Scrub the russet potatoes well and pat dry.

Prick each potato a few times with a fork. Rub each potato with 1.5 tbs olive oil, then sprinkle kosher salt and 1/2 tsp black pepper evenly over the skins.

Place potatoes directly on the oven rack or on a rimmed baking sheet and bake for 45–55 minutes, until skins are crisp and a skewer slides in easily. Remove and let cool until you can handle them (about 15 minutes).

Slice each potato lengthwise. Carefully scoop out the flesh leaving about 1/4 inch of potato attached to the skin to form sturdy shells. Reserve scooped potato flesh for another use (or mix into the filling if you prefer a creamier filling — see optional note).

Brush the inside and outside of each potato skin lightly with a little olive oil and return them to the baking sheet, skin-side up, and bake at 375°F (190°C) for 8–10 minutes to crisp further. Set aside.

While potatoes are baking, steam or blanch the chopped broccoli: bring a small pot of water to a boil, add broccoli and cook 2–3 minutes until bright green and just tender. Drain and immediately transfer to an ice bath or run under cold water to stop cooking. Drain well and finely chop if not already small.

In a medium skillet over medium heat, melt 1 tbs butter. Add the diced onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Sprinkle 1 tsp flour over the onion-garlic mixture and cook, stirring, 30–45 seconds to remove raw flour taste. Gradually stir in 3 tbs milk and 2 oz softened cream cheese until smooth and a thick sauce forms. If sauce seems too thick, add up to 1 tbs more milk to reach a spreadable consistency.

Stir the chopped broccoli into the sauce. Remove from heat and fold in 1.5 cups shredded sharp cheddar, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika until combined and cheese has melted. Taste and adjust seasoning.

Spoon or pipe the broccoli-cheddar mixture into each pre-baked potato skin, filling them generously but not overflowing.

Sprinkle the additional 1/2 cup shredded cheddar evenly over the filled skins.

Return the filled potato skins to the oven at 375°F (190°C) and bake 10–12 minutes until the cheese on top is melted and bubbling and the filling is heated through. For a golden, slightly crisp top, broil 1–2 minutes watching carefully to avoid burning.

Remove from oven and let cool 2–3 minutes. Garnish with chopped green onions and serve with sour cream on the side if desired.

Optional: If you reserved the scooped potato flesh and want a creamier filling, mash the reserved flesh with a tablespoon of butter and fold into the broccoli-cheese mixture before stuffing the skins.