Grilled Broccoli Cheddar Potato Bombs

These cheesy, thick potatoes put wedges to shame.


  • 1 small broccoli head
  • 8 ounces cream cheese, room temperature
  • 4 ounces shredded cheddar cheese
  • Salt and pepper, to taste
  • 6 large russet potatoes
  • Sour cream, for serving
  • Minced chives, for garnish


  1. Preheat grill to 325°F. If you have a 3 burner grill, light only 2 sides; if you have a 2 burner grill, light only 1 side. You will be grilling with indirect heat.
  2. Begin by making the filling. Cut the broccoli florets off the stems and finely chop. Place in a large bowl along with the cream cheese and shredded cheddar. Sprinkle with salt and pepper. Mix thoroughly. Set aside.

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