As a passionate home cook and lover of hearty, satisfying dishes, I’m thrilled to share my recipe for Broccoli Cheddar Stuffed Potato Wedges. This dish combines the classic flavors of a loaded baked potato with the nutritional punch of broccoli, all in a convenient, finger-food format. Perfect for game day snacks, family dinners, or any time you’re craving a comforting yet wholesome meal, these stuffed potato wedges are sure to become a staple in your culinary repertoire.
The Evolution of the Potato Wedge
Potatoes have been a dietary staple for centuries, originating in the Andes Mountains of South America. The concept of potato wedges, however, is a more recent culinary innovation. As a cross between traditional French fries and baked potatoes, wedges offer the best of both worlds – a crispy exterior with a fluffy interior. By stuffing these wedges with broccoli and cheddar, we’re elevating a simple side dish into a star-worthy main course that’s both nutritious and indulgent.
Ingredients
For this mouthwatering recipe, you’ll need:
- 4 large russet potatoes (about 300g / 10.5 oz each)
- 2 cups (180g) broccoli florets, finely chopped
- 2 cups (200g) shredded cheddar cheese
- 2 tbsp (30ml) olive oil
- 1 tsp (3g) garlic powder
- Salt and freshly ground black pepper to taste
- 1/4 cup (15g) fresh chives, finely chopped
Step-by-Step Instructions
1. Preheat and Prepare
I always start by preheating my oven to 425°F (220°C). This high temperature is crucial for achieving that perfect crispy exterior on our potato wedges. While the oven is heating, I wash the potatoes thoroughly under cool running water, scrubbing gently to remove any dirt or debris. Then, I pat them dry with a clean kitchen towel.
Using a sharp knife, I carefully cut each potato into 6 wedges. To do this, I first cut the potato in half lengthwise, then cut each half into three equal wedges. This size ensures that the wedges are substantial enough to hold our delicious toppings.
2. Par-boil the Potato Wedges
Par-boiling is a crucial step that many people skip, but it’s the secret to achieving perfectly cooked potato wedges that are crispy on the outside and fluffy on the inside. I bring a large pot of salted water to a boil. The salt in the water helps to season the potatoes from the inside out.
Once the water is boiling, I gently add the potato wedges and let them cook for 5 minutes. This par-boiling process gives the potatoes a head start on cooking, ensuring that the interiors will be perfectly tender by the time the exteriors are crispy.
3. Season and Bake
After 5 minutes, I drain the potatoes in a colander and pat them dry with paper towels. It’s important to remove as much moisture as possible to help achieve that crispy exterior we’re after.
In a large bowl, I toss the par-boiled wedges with olive oil, garlic powder, salt, and pepper. The olive oil helps the seasonings stick to the potatoes and promotes browning in the oven. I make sure each wedge is evenly coated for consistent flavor.
I arrange the seasoned wedges on a large baking sheet, making sure they’re in a single layer with some space between each wedge. This allows hot air to circulate around each piece, promoting even cooking and crisping. Then, I pop them into the preheated oven for 20 minutes.
4. Prepare the Broccoli
While the potatoes are baking, I prepare the broccoli. I finely chop the florets into small, bite-sized pieces. This ensures that the broccoli will cook quickly and evenly when we add it to the potatoes.
To steam the broccoli, I set up a steamer basket over a pot of simmering water. I add the chopped broccoli to the basket, cover, and steam for about 3-4 minutes until it’s tender-crisp. We don’t want to overcook the broccoli at this stage, as it will continue to cook when we return the wedges to the oven.
Once steamed, I immediately transfer the broccoli to a bowl of ice water to stop the cooking process. This “shocking” method helps preserve the broccoli’s bright green color and crisp texture. After a minute in the ice bath, I drain the broccoli and pat it dry.
5. Assemble and Finish Baking
After 20 minutes, I remove the potato wedges from the oven. They should be golden brown and crispy on the outside. Now comes the fun part – assembly!
I carefully top each wedge with a generous amount of the steamed broccoli florets, distributing them evenly. Then, I sprinkle the shredded cheddar cheese over the broccoli. The cheese acts as a delicious “glue,” helping the broccoli adhere to the potato wedges.
I return the baking sheet to the oven for another 5-10 minutes. During this time, the cheese melts and becomes beautifully bubbly, and the broccoli warms through. I keep a close eye on them to ensure the cheese doesn’t burn.
6. Garnish and Serve
Once the cheese is melted and slightly golden, I remove the wedges from the oven. I let them cool for just a couple of minutes – they’ll be piping hot!
Just before serving, I sprinkle the chopped fresh chives over the top. The chives add a pop of color and a mild, oniony flavor that complements the rich cheese and earthy potatoes perfectly.
Nutrition Information
This recipe serves 6-8 people. Here’s the approximate nutritional information per serving (assuming 6 servings):
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 300mg
- Total Carbohydrates: 35g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 14g
Please note that these values are estimates and may vary based on specific ingredients used.
Preparation and Cooking Times
- Prep Time: 15 minutes
- Cooking Time: 35-40 minutes
- Total Time: 50-55 minutes
Tips and Variations
To make this dish even more exciting, consider these tips and variations:
- For a spicier version, add a pinch of cayenne pepper to the potato seasoning or use pepper jack cheese instead of cheddar.
- Make it a complete meal by adding crumbled bacon or diced grilled chicken on top.
- For a vegetarian protein boost, sprinkle some toasted pine nuts or pumpkin seeds over the finished wedges.
- Experiment with different cheeses like Gruyère or smoked Gouda for unique flavor profiles.
- For a lower-carb option, try using sweet potatoes instead of russet potatoes.
Conclusion
These Broccoli Cheddar Stuffed Potato Wedges are more than just a side dish – they’re a complete meal that satisfies on every level. The crispy, seasoned potato wedges provide a perfect base for the tender-crisp broccoli and melty cheddar cheese. It’s a dish that proves comfort food can be nutritious without sacrificing flavor.
Whether you’re serving these at a party, enjoying them as a family dinner, or treating yourself to a indulgent yet balanced meal, these stuffed potato wedges are sure to impress. They’re a testament to the magic that happens when simple ingredients are combined with a bit of culinary creativity.
So, preheat that oven, grab your potatoes and broccoli, and get ready to experience a new level of comfort food. Your taste buds – and your dinner guests – will thank you. Enjoy!
