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  • Writer's pictureRomyL

Loaded Cheese & Broccoli Potato Skins

Updated: Jul 7, 2021

Makes 8 Large Potato Skins


You know when you're waking up from a dream so you remember it quite vividly? This morning I dreamt about eating a childhood craving - Wendy's Broccoli and Cheese Baked Potatoes. I spent my primary school years in Jakarta, Indonesia and they had a Wendy's at a mall in the city. I don't remember the mall's name or anything but I do remember that it was at least an hours drive away, the Wendy's was on the left side, and prominently displayed on their menu was cheesy baked potatoes. Nice and big. This is what I thought of and imagined when creating this recipe today. Honestly, it completely satisfied my craving, and the little 9 year old me who was missing it.

If you aren't yet convinced, my mum poured the rest of the cheese sauce on her plate and lapped it up with a spoon... That's how good it was. She scraped everything clean because...I'm just that good.

Guys, whether you want to serve these as an appetiser or side or as the main event, you will not regret it. I promise.


  • This recipe serves as a great base for loaded potatoes. If you want to try other mix-ins go for it. There's the classic bacon and sour cream. The Mexican with beef chilli, peppers, and guac. Or The Kedgeree with curry powder, flaked fish, and eggs.

  • If you are feeling fancy, you can use blue cheese, gruyere, or another sharp melting cheese. As well as add some caviar, creme fraiche, and chives.

  • Always watch when you are grilling on a high heat, things can go from perfect to overdone in a matter of seconds. Keep an eye on the potatoes throughout the 10 minutes under the grill.

  • If you don't have cream cheese you can just use milk and butter or substitute the cream cheese for sour cream.



For the broccoli cheese sauce

  • 2 tablespoons of butter

  • 1 and a 1/2 tablespoons of flour

  • 1 and a 1/2 cups of whole or semi-skimmed milk

  • 1/2 cup of sharp cheddar (tasty cheese)

  • 1/2 cup of mild cheddar (colby cheese)

  • 1/2 cup of finely chopped broccoli florets

  • Salt and pepper to taste

For the potato skins

  • 4 extra large russet potatoes (or any potato good for baking)

  • 1 teaspoon of mild olive oil

  • 4 tablespoons of milk

  • 2 tablespoons of butter

  • 4 tablespoons of cream cheese

  • A pinch of nutmeg

  • 1/2 cup sharp cheddar (or preferred cheese)

  • 1/2 cup of broccoli florets chopped into small bites, and steamed

  • Salt and pepper for taste


For the broccoli cheese sauce

  1. Start making the cheese sauce when your potato skins are in the oven.

  2. Place a small pot over a medium heat.

  3. Add your butter and leave until melted. Whisk in your flour until a roux is formed.

  4. Slowly pour in your milk and whisk vigorously until the sauce has thickened. This may take up to 5-7 minutes.

  5. Once the milk has thickened take the sauce off the heat and stir in most of the cheese (leaving a large handful).

  6. Stir in the finely chopped broccoli and season with salt and pepper to taste. Set aside ready to go for the loaded potatoes.

For the potato skins

  1. Preheat your oven to bake at 230℃.

  2. Prick your potatoes with a fork 3 - 4 times. Place the potatoes on a folded paper towel or a plate. Microwave them either individually or in pairs. Individually for 7 minutes. In pairs for 11 minutes. Flipping them over halfway through.

  3. Allow the potatoes to cool for 3-4 minutes. Slice them lengthways down the middle. Using a teaspoon scoop out the flesh from the middle of the potato, leaving a 1 inch boarder of potato flesh. I tend to start from the middle and carefully scrape them out.

  4. Place the skins on a baking tray and brush or rub them with the olive oil.

  5. Place the skins in the oven to bake for 10-12 minutes, or until they have crisped up.

  6. Meanwhile, mix the potato flesh with your cream cheese, milk, butter, nutmeg, and, cheese. Add in a pinch of salt and black pepper to taste. You should have a thick, creamy mashed potato.

  7. Take the potato skins out of the oven, spoon the filling evenly into each of the skins and spoon over your broccoli cheese sauce. Sprinkle the last bit of cheese over the tops of the potatoes.

  8. Set your oven to fan grill at 210℃. Once your oven is preheated, place your potatoes in for 10 more minutes or until golden on top.

  9. Take out and serve with the remaining broccoli!

  10. ENJOY GUYS XXXX!!!!!

Stay Salty,

Romy xx

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