BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, cream cheese, cheddar cheese, broccoli, salt, pepper, milk, sour cream, chive
Provided by Vaughn Vreeland
Categories Sides
Yield 3 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
- Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
- Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
- In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
- Scoop the potato mixture back into the potatoes and top with cheddar cheese.
- Bake an additional 15 minutes until the cheese is melted.
- Serve warm with sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 683 calories, Carbohydrate 60 grams, Fat 39 grams, Fiber 5 grams, Protein 23 grams, Sugar 5 grams
BROCCOLI-STUFFED POTATOES
Fat-free yogurt and broccoli make a better-for-you stuffing in delicious twice-baked potatoes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Pierce potatoes several times with fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
- When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out inside into medium bowl, leaving a thin shell. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain.
- Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
- Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.
Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 5 g, TransFat 0 g
PARMESAN AND BROCCOLI STUFFED POTATOES
This recipe uses roasted garlic Parmesan sauce and fresh steamed broccoli to make a delicious filling for stuffed potatoes.
Provided by Janice Unfried
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 67.4 g, Cholesterol 4.7 mg, Fat 2.7 g, Fiber 8.2 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 134.3 mg, Sugar 4.8 g
BROCCOLI STUFFED BAKED POTATOES
Steps:
- Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika
BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM
Steps:
- Preheat oven to 450 degrees F.
- Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
- Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
- In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
- To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
- Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.
Nutrition Facts : Calories 180 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 380 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 8 grams
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