The potato skin holds most of the potato’s fiber, so these Broccoli and Cheddar Skinny Potato Skins are a delicious, healthier way to enjoy a classic appetizer. They work perfectly as a party starter or a satisfying side dish. This recipe keeps things light by using mostly potato skin, modest amounts of cheese, and plenty of broccoli. It’s simple to scale up for a crowd and is a great way to use leftover cooked broccoli.
Broccoli and Cheddar Skinny Potato Skins
This version shortens oven time by starting the potatoes in the microwave and finishing them on the grill or under the broiler. The result is crisp, golden skins filled with warm, melty cheddar and tender broccoli. The recipe yields two servings (two halves per serving), and each serving is a sensible portion for an appetizer or light side.
Recipe Details
- Yield: 2 servings (2 halves per serving)
- Serving size: 2 halves
- Calories (per serving): 192.7 kcal
- Protein: 13.1 g | Carbohydrates: 30 g | Fat: 2.9 g | Fiber: 4.3 g
- Course: Appetizer, Side Dish | Cuisine: American
Ingredients
- 2 medium russet potatoes, scrubbed clean and dry
- Cooking spray or a light brush of oil
- Salt and freshly ground black pepper, to taste
- 2 oz Cabot’s 75% Light Vermont Cheddar, shredded (about 2 oz)
- 1 cup cooked broccoli florets, chopped
Instructions
- Using a fork, pierce each potato several times around to allow steam to escape.
- Place the potatoes in the microwave and cook about 5 minutes per potato, or until they are tender when squeezed with an oven mitt. Microwaves vary; adjust time as needed.
- Allow the potatoes to cool enough to handle safely, then cut each potato in half horizontally.
- Scoop out the potato flesh, leaving approximately a 1/4-inch-thick wall of potato inside the skin. Reserve the scooped potato for another use, such as mashed potatoes or a potato mixture.
To Finish on the Grill
- Preheat the grill to medium heat (roughly 450°F / 230°C).
- Lightly spray or brush oil on both sides of the potato skins. Season both sides with salt and pepper.
- Place the potato skins on the grill flesh-side down and grill for about 4 minutes to crisp the skin and warm the shell.
- Turn the skins over, fill each with shredded cheddar and chopped broccoli, and grill for an additional 4–5 minutes or until the cheese has melted and the filling is heated through.
To Finish in the Oven
- Preheat the oven to 450°F (230°C).
- Lightly spray or brush oil on both sides of the potato skins and season with salt and pepper.
- Fill each potato half with shredded cheddar and chopped broccoli. Arrange the filled skins on a broiler pan or baking sheet.
- Bake for about 10 minutes, or until the cheese is melted and the skins are hot and slightly crisp. If you prefer a browned top, switch to broil for 1–2 minutes while watching closely.
Tips and Variations
- To save time, use leftover baked or roasted potatoes instead of microwaving whole potatoes.
- For extra flavor, mix a small amount of Dijon mustard or Greek yogurt with the reserved potato flesh and spoon a tablespoon into each skin before adding the broccoli and cheese.
- Swap the cheddar for reduced-fat mozzarella, pepper jack, or a blend of cheeses to vary the flavor profile.
- Add finely chopped cooked bacon or turkey bacon for a smoky boost. Keep portions small to preserve the “skinny” aspect of the recipe.
- If you like a crispier skin, brush with a touch of olive oil and place under the broiler for a minute before filling.
Storage and Reheating
Store any leftovers covered in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) until warmed through to help the skins stay crisp. Avoid microwaving for reheating if you want to retain crispness, as microwaves tend to soften the skins.
Nutrition Note
This recipe emphasizes potato skin and vegetables, offering a balanced mix of carbohydrates and fiber with moderate protein from the cheese. Nutritional values are estimates and may vary depending on ingredient brands and portion sizes.
Last Step
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