Serves 4
65 min
Baked Potatoes with Broccoli and Cheddar
Recipe GLPRaaec3ea3955e2d
Crispy-skinned baked potatoes topped with tender broccoli florets and melted sharp cheddar cheese, finished with butter for a comforting and satisfying dish.
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Ingredients
4 medium (8 ounces each) Baking potatoes
1 small (12 ounces) Fresh broccoli head
to taste Coarse salt
to taste Ground black pepper
2 tablespoons Butter
4 ounces (1 cup) Sharp cheddar cheese, coarsely grated
Directions
Preheat oven to 400°F. Scrub the baking potatoes under cold running water and pat dry. Pierce each potato several times with a fork to allow steam to escape during baking. Lightly rub the skin with coarse salt.
Place potatoes directly on the oven rack in the center of the oven, with a baking sheet positioned on the lower rack to catch any drips. Bake for 45–50 minutes until a skewer pierces the flesh easily and the skin is crispy.
While the potatoes bake, cut the broccoli head into bite-sized florets, discarding tough stem ends. Bring a large pot of salted water to a boil and add the broccoli. Cook for 3–4 minutes until tender-crisp, then drain thoroughly.
Once the potatoes are cooked, cut each one lengthwise in half and fluff the insides gently with a fork. Top each half with a portion of the cooked broccoli florets.
Divide the grated cheddar evenly over the broccoli on each potato half. Dot the top of each with a small piece of butter. The residual heat will melt the cheese and butter together. Season to taste with ground black pepper and additional coarse salt if needed before serving.
