Broccoli And Cheese Stuffed Potatoes Oamc Recipes

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BROCCOLI CHEESE BAKED POTATOES



Broccoli Cheese Baked Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

6 russet baking potatoes
2 heads broccoli, cut into small florets
Vegetable oil, for frying
1 medium onion, thinly sliced
4 tablespoons butter
4 tablespoons all-purpose flour
1 1/2 cups milk
2 cups shredded Cheddar
2 cups shredded pepper Jack cheese

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.

CROCK POT POTATO, BROCCOLI AND CHEESE BAKE OAMC



Crock Pot Potato, Broccoli and Cheese Bake OAMC image

Make and share this Crock Pot Potato, Broccoli and Cheese Bake OAMC recipe from Food.com.

Provided by Amberley

Categories     Potato

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 5

4 potatoes, sliced
1 head broccoli, florets only
1 (10 1/2 ounce) can broccoli cheese soup
2 1/2 cups milk (or enough to cover)
1 cup cheddar cheese

Steps:

  • Put everything in crock pot. Cook on high 2-3 hours or until cooked through.
  • I like to add a handful of cheese right before serving.
  • Can be frozen after cooking.

Nutrition Facts : Calories 491.8, Fat 19.6, SaturatedFat 10.7, Cholesterol 54, Sodium 804.5, Carbohydrate 60.5, Fiber 10, Sugar 6, Protein 22.2

PARMESAN AND BROCCOLI STUFFED POTATOES



Parmesan and Broccoli Stuffed Potatoes image

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

4 large baking potatoes
1 small head broccoli, cut into florets
salt and pepper to taste
3 tablespoons roasted garlic and parmesan cheese sauce (such as Ragu®)

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 AND CHEESE STUFFED POTATOES



Broccoli and Cheese Stuffed Potatoes image

Make and share this Broccoli and Cheese Stuffed Potatoes recipe from Food.com.

Provided by smiles4u

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 baking potatoes
2 slices bacon
1 cup broccoli floret
1 cup presliced mushroom
1/2 cup chopped onion
1 teaspoon minced garlic
1/2 cup fat free sour cream
2 tablespoons nonfat milk
1/2 teaspoon pepper
1/8 teaspoon salt

Steps:

  • Preheat oven to 450.
  • Pierce potatoes with a fork. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. let stand 5 minutes.
  • While potatoes cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove from pan, crumble and set aside.
  • Add broccoli, mushrooms, onions and garlic to pan, cook in bacon drippings 7 minutes or until tender, stirring frequently. Remove from heat.
  • Cut each potato in half lengthwise, scoop out pulp, leaving a 1/4 inch thick shell. Combine potato pulp, onion mixture, cheese and remaining ingredients. Divide evenly among shells.
  • Bake at 450 for 8 minutes or until potatoes are thoroughly heated. Sprinkle with reserved bacon.

Nutrition Facts : Calories 161.8, Fat 5.8, SaturatedFat 2, Cholesterol 10.7, Sodium 203.2, Carbohydrate 22.9, Fiber 1.8, Sugar 4.4, Protein 5.7

POTATO, BROCCOLI AND CHEESE BAKE - OAMC



Potato, Broccoli and Cheese Bake - OAMC image

Ordinary but good casserole to pull out of the freezer for a home cooked side dish! I modified this recipe after the comments to add the oven temp. :)

Provided by TishT

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

4 -5 potatoes, sliced
1 head broccoli, florets, blanched
1 (10 1/2 ounce) can broccoli cheese soup
1 (10 1/2 ounce) can milk, approx, to cover
shredded cheese

Steps:

  • This easy recipe freezes well if prepared with cooked potatoes and reheated in the oven.
  • In a casserole, put a few (4-5) sliced potatoes, the florets from a head of broccoli (blanched), a can of cream of broccoli and cheese soup, and enough milk to make the soup cover the veggies.
  • Throw in a handful or two of shredded cheese.
  • Cover, label and freeze.
  • It tastes like a broccoli-n- cheese baked potato.
  • Bake this in the oven for about 40 minutes.
  • For crockpot: use raw potatoes and cook for 2-3 hours or till done on high.
  • Freeze after cooking.

BROCCOLI-STUFFED POTATOES



Broccoli-Stuffed Potatoes image

This is one of my favorite light suppers...an easy spur-of-the-moment meal that satisfies even the heartiest appetites.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
3 cups chopped fresh broccoli, cooked
1 cup chopped fully cooked ham
4 to 6 baking potatoes, baked

Steps:

  • In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.

Nutrition Facts : Calories 344 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 536mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.

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