I’m all about easy make-ahead party appetizers, and this healthy broccoli & mashed potato stuffed bread loaf always being one of the most popular crowd-pleasers, even though it only takes less than 10 minutes to make! Stuffed with a seasoned mashed potato and steamed broccoli filling, the inner crumb of the baguette bread stays soft even after a day of storing it in the fridge. Prepare to wow your guests by slicing these loafs when you’re ready to serve 🙂
Ingredients Used to Make Stuffed Bread
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Baguette (French Bread) – Recipe is for a 12 inch loaf, so double or triple recipe for longer loaves
**Gluten-Free Option: you can now buy gluten-free baguettes in most grocery stores, if not, online.
- Prepared Mashed Potatoes – leftover mashed potatoes work wonderfully here; instant mashed potatoes are also ok
- Steamed Broccoli
How to Make
How to Make Stuffed French Bread Loaf
STEP 1
Hollow out the baguette: First, slice the ends of the baguette and CAREFULLY use a long serrated knife to hollow out the center of the loaf, leaving the half an inch of crust in tact
TIP: longer baguette loaves are harder to hollow out, so I usually cut the longer ones in half and work with shorter (6-inch) loaves
STEP 2
Prepare filling by mixing mashed potatoes with steamed broccoli
STEP 3
Spoon in the mashed potato filling into the baguette starting from one end, pushing down the filling so that it is well stuffed. Stuff the other side with filling.
Store the stuffed baguettes in the fridge for 30 minutes (up to 1 day).
STEP 4
Slice before serving. The leftover loaf/slices can be stored in the fridge for up to 3 days. The mashed potato filling inside the bread keeps the bread somewhat soft, even when stored in the fridge.
Recipe Variations and Optional Add Ins:
- Filling possibilities are endless with this recipe. Here are a few that I have tried or would love to make in the future:
- Egg Salad stuffed baguette
- Guacamole / Salsa
- Mac & Cheese stuffed baguette (or cauliflower mac & cheese!)
- Curried potato salad, curried chickpeas
- Tuna salad, chicken salad stuffed bread
- Hummus stuffed bread
- Cream cheese and smoked salmon
- Scrambled Eggs and bacon
- Also feel free to add some cheese (grated parmesan or shredded cheddar) into the mashed potatoes for more color and flavor.
- You can also turn these into easy desserts or sweet appetizers by stuffing them with sweet fillings. See my strawberry and almond cream stuffed baguette for more ideas!
How to Make this Healthier
- Instead of mashed potatoes, try using mashed cauliflower or mashed sweet potatoes instead
- Add fiber by stirring in 1 Tbsp of coconut flour or flaxseeds into the mashed potato filling
- Leave out butter and cream when making the mashed potatoes
- Use less mashed potatoes and more broccoli. You can also mix things up by using a combination of broccoli and steamed cauliflower
What are some ways you can eat stuffed bread?
- Plain and warm, served with bread dipping oil
- Toasted!
- Served as an appetizer, or as a side for pasta / entree dish
How to Store
- You can store the uncut loaf or slices of the stuffed bread in the fridge up to 3 days. This is a perfect make-ahead party appetizer, so you can make this the day before and slice when you’re ready to serve to guests!
Final Tips
- After stuffing the bread with the filling mixture, let the stuffed bread cool in the fridge for about 30 minutes before slicing. This step lets the filling inside the bread cool and set, so that the stuffing stays in when you slice the loaf
- Use a sharp, serrated knife to cut the bread
More Recipes You’ll Love
Broccoli & Mashed Potato Stuffed French Bread
Ingredients
- 1 loaf french bread loaf (12 inches long)
- 1 1/2 cup prepared mashed potatoes
- 1 floret steamed broccoli
Instructions
- Hollow out the baguette: First, slice the ends of the baguette and CAREFULLY use a long serrated knife to hollow out the center of the loaf, leaving the half an inch of crust in tact
- TIP: longer baguette loaves are harder to hollow out, so I usually cut the longer ones in half and work with shorter (6-inch) loaves
- Prepare filling by mixing mashed potato and broccoli together
- Spoon in the mashed potato filling into the baguette starting from one end, pushing down the filling so that it is well stuffed. Stuff the other side with filling.
- Store the stuffed baguettes in the fridge for 30 minutes (up to 1 day).
- Slice before serving. The leftover loaf/slices can be stored in the fridge for up to 3 days. The mashed potato filling inside the bread keeps the bread somewhat soft, even when stored in the fridge.
Nutrition
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