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 CHEESE BAKED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes.
- Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
- In a skillet over medium heat, add 1/4 inch of vegetable oil. Add the onions and fry until browned and crisp, 15 to 20 minutes. Drain on paper towels and keep warm.
- In another skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute or 2, but do not let the flour brown. Whisk in the milk and cook until it thickens. Turn the heat to low, stir in the Cheddar and pepper Jack and cook until they are melted. Add the broccoli and cook, stirring, until the broccoli is warmed through.
- Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot.
EASY CHEESY MICROWAVE POTATOES
My daughters love to cook and this is a recipe they learned from their grandma. Easy to make and delicious.
Provided by Sara E.
Categories Potato
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel and thinly slice potatoes.
- Coat bottom of 2 quart microwave dish with 3 tablespoons of butter.
- Layer 1/2 of potatoes, 1 cup cheese and 3 tablespoons of butter.
- Add next layer 1/2 potatoes and top with 1 cup cheese.
- Salt and pepper to taste.
- Add a thin layer of milk in bottom of dish, about 1/4".
- Cover dish with plastic wrap.
- Microwave on high for 10 minutes.
- Let sit 5 minutes before serving.
QUICK AND SIMPLE BROCCOLI AND CHEESE
This recipe is great for just-getting-started-cooks.
Provided by KGASKINS
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- 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 and transfer to a microwave safe casserole dish.
- Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 3.6 g, Cholesterol 37.7 mg, Fat 13.5 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 8.5 g, Sodium 166.1 mg, Sugar 1.1 g
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