Serves 6
231 cal · 60 min
Broccoli Baked Potatoes
Recipe GLPRd87af1017a566f
Fluffy baked potato halves filled with a creamy broccoli and cheese mixture. A comforting and wholesome side dish that combines tender potatoes with steamed broccoli, melted low-fat cheddar, and a hint of milk for a pale green filling with vibrant flecks.
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Ingredients
6 medium potatoes
3 broccoli stalks
1/4 cup 1% milk
1 cup low-fat shredded cheddar cheese, divided
Salt and pepper to taste
Directions
Wash your hands thoroughly with soap and water. Preheat the oven to 350 °F.
Scrub the potatoes under running water to remove any dirt. Using a fork, prick the skin of each potato in several places to allow steam to escape during baking.
Place the pricked potatoes directly on the oven rack and bake at 350 °F for 30 to 60 minutes, until they are soft when pierced with a fork. Baking time will vary depending on the size of your potatoes.
While the potatoes bake, peel away the tough outer skin from the broccoli stalks with a vegetable peeler or knife.
Steam the broccoli until just tender, approximately 5 to 7 minutes. Remove from heat and chop the broccoli into small, bite-sized pieces.
Once the potatoes are soft and cool enough to handle, cut each potato in half lengthwise.
Carefully scoop out the insides of each potato half, leaving a thin shell to hold the filling. Transfer the scooped potato to a bowl.
Add the chopped broccoli, milk, and 3/4 cup of the cheddar cheese to the bowl with the potato insides. Season with salt and pepper to taste.
Mash the mixture together until combined and the filling is pale green with flecks of darker green broccoli throughout.
Spoon the broccoli-potato mixture into each potato skin half, dividing evenly among all twelve halves.
Sprinkle the remaining 1/4 cup of cheddar cheese over the top of each filled potato half.
Microwave the filled potatoes on high power for 2 to 3 minutes, until heated through. Alternatively, you may cover them with foil and reheat in the 350 °F oven for about 10 minutes until hot.
