Cheesy Broccoli and Cauliflower Stuffed Potatoes

Submitted by Paulene Christie

Cheesy Broccoli and Cauliflower Stuffed Potatoes

5 from 1 vote
Serving: 5
Prep Time 20 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 35 minutes
Servings 5


  • 5 large potatoes, skin on
  • 1 cups mixed frozen broccoli and cauliflower, thawed and chopped into small pieces
  • 1 sachet instant cheese sauce mix
  • 1/2 cup grated extra sharp Parmesan cheese


  • Place the whole potatoes in the slow cooker and cook on HIGH for 3 hrs or until tender when tested with a fork
  • Meanwhile, soak the broccoli and cauliflower in a bowl of boiling water for 5 mins. Drain and set aside.
  • Cut the potatoes in half length ways. Scoop out the centre with a teaspoon, leaving at least 5mm of potato flesh all round so the potatoes hold their shape. (Use the potato you remove for something else)
  • Fill the potato halves with broccoli and cauliflower. Line the slow cooker with baking paper and add the filled potatoes.
  • Make the cheese sauce according to the directions on the packet. Spoon the sauce over the potatoes. Top with Parmesan.
  • Cover, putting a tea towel under the lid, and cook on HIGH for 1 and 1/4 hrs, or until the vegetables are heated through and the cheese is melted

7 thoughts on “Cheesy Broccoli and Cauliflower Stuffed Potatoes”

  1. This sounds yummy. I’m going to try it.
    But as I’m new to slow cooker, why the tea towel? Just asking as I’ve seen a few people do this.

  2. Made these for tonight ‘s dinner, I scooped potato ? centre’s out mashed it cut broccoli ? mixed together and put in potato cases topped with cheese sauce etc
    Had to try one for lunch YUM ? WILL DEFINATELY MAKE THEM AGAIN ???

  3. 5 stars
    I mash the scooped out potato and mix it with the other veggies to stuff the potato shells. If time’s an issue I put the Parmesan in the mixture and top with grated cheese instead of the sauce and reheat under griller.

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