Broccoli Cheddar Baked Potato Recipes

BROCCOLI-CHEDDAR BAKED POTATO

Steps:

• Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
• Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Meanwhile, toss broccoli with oil. Spread onto a rimmed baking sheet; season with salt and pepper. When potatoes are halfway through baking, place sheet on rack in lower third. Cook until broccoli is tender and brown in places, about 20 minutes. Remove from oven and set aside.
• Melt butter in a saucepan over medium-high heat. Whisk in flour. Cook until golden, about 1 minute. Whisk in milk. Boil, whisking, until thickened slightly, 3 to 4 minutes. Remove from heat. Stir in cheddar, cayenne, and 1/2 teaspoon salt until smooth.
• Remove potatoes from oven. Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open and season generously with salt and pepper. Top with broccoli and drizzle with cheese sauce; serve.

BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
• Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
• Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

BROCCOLI CHEESE BAKED POTATOES

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.

BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY

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!

BROCCOLI-CHEDDAR POTATOES

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Pierce each potato several times with a fork; put on a plate and microwave until tender, 10 to 20 minutes.
• Cook the bacon in a large ovenproof skillet until crisp. Drain on paper towels. Pour the fat into a bowl; wipe out and reserve the skillet.
• Add the broccoli to the boiling water and cook 3 minutes, then drain.
• Halve the potatoes lengthwise, then scoop the flesh into a bowl, leaving a 1/2-inch-thick shell. Place the shells cut-side down in the skillet and brush with the reserved bacon fat. Transfer the skillet to the broiler; broil until golden, about 3 minutes.
• Mash the potato flesh with the butter and sour cream; season with 1 1/4 teaspoons salt, and pepper to taste. Toss in the broccoli, scallions, bacon and half of the cheddar. Turn the potato shells cut-side up in the skillet. Stuff with the broccoli mixture and sprinkle with the remaining 3/4 cup cheese. Broil until the cheese melts, 3 to 4 minutes. Toss the spinach with the dressing; serve with the potatoes.

BROCCOLI-CHEDDAR BAKED POTATOES

Steps:

• Scrub and pierce potato. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, saute the broccoli, mushrooms and pimientos in oil until vegetables are tender; set aside. , When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell. , In a small bowl, mash the pulp. Stir in 2 tablespoons cheese, yogurt, salt, garlic powder, paprika and pepper. Stir in broccoli mixture. Spoon into potato shells. Sprinkle with remaining cheese. Place on a baking sheet. , Bake at 375° for 10 minutes or until cheese is melted.

BROCCOLI CHEDDAR TWICE-BAKED POTATOES

Steps:

• Bake the potatoes in a 400 degree oven for about 1 hour. *Okay, I s'pose you could use microwaved "baked" potatoes instead to save time and they'd come out fine. But, please, if you do have the time, take the time to bake them. They'll taste much better and the skins will hold up much nicer.*.
• After the potatoes are cool enough to handle, slice each one in half lengthwise and scoop the guts out into a large mixing bowl, being careful to leave the skins intact. Place skins on ungreased cookie sheet and set aside.
• Add margarine to potato guts and mash using a potato masher until fairly smooth.
• Add sour cream, milk, 1/2 cup of the cheese, ranch dressing mix, chopped broccoli, and seasonings, and mix well.
• Spoon the potato mixture back into the skins, top with the remaining cheese, and bake at 400 degrees for 15 minutes.

BROCCOLI & CHEDDAR STUFFED TWICE BAKED POTATOES

Steps:

• Pre-heat oven to 425°.
• Scrub potatoes well. Pat dry and lightly brush with olive oil.
• Pierce each potato 4-5 times with a fork.
• Place potatoes on a large foil-lined baking sheet.
• Bake approximately 1 hour and 15 minutes. Turn potatoes over after 50 minutes.
• Once tender when pierced with a fork, remove from the oven.
• While potatoes are baking, blanch the chopped broccoli. Set aside.
• Slice baked potatoes in half, lengthwise.
• Hallow out each half, leaving about ¼" shell. Place the scooped out potatoes into a large mixing bowl.
• To make the filling, add the DairyPure Sour Cream, butter, buttermilk, shredded cheese, salt, pepper, onion powder, dry dill weed, and paprika. Mix thoroughly, lightly mashing any large potato clumps. Fold in the chopped broccoli.
• Fill each potato half with the mixture and place back onto the foiled-line baking sheet.
• Bake for 20-25 minutes.
• Top with more DairyPure Sour Cream. Garnish with fresh chopped chives.

TWICE BAKED POTATOES WITH BACON, BROCCOLI & CHEDDAR

Steps:

• Preheat your oven to 400. Take butter out of the fridge and let rise to room temp. Scrub the potatoes and stick them straight on the bottom oven rack for 30m. Bacon & Broccoli Prep: You'll need a pan for bacon and a small pot for the broccoli. While the potatoes are warming up, set two burners to med-high (7-8 on the dial). Fry the bacon until crispy, and crunch into bits. Drop 2/3 of the bacon In a medium mixing bowl. Reserve 1/3 for garnish. Also reserve the bacon fat! In the small pot, add enough salted water to cover the broccoli (you don't need much) and bring to a boil. Add the broccoli and cook until al dente. Shock and strain in cold water. Chop up 2/3 very finely and throw in same bowl as bacon. The remaining 1/3, cut into small florets and reserve for garnish. Grate the Cheese into the bowl, reserving a bit for garnish. Back to the Spuds: When the 30 minutes are up, puncture the potatoes 4-6 times with a fork and turn over. Puncture deep. Cook another 30m and remove from the oven. Let stand 10m so you don't burn your hands when handling. While the potatoes are cooling, add sour cream, garlic, butter, S&P, (paprika/chili flakes) grated cheddar and scallions to the pot with the broccoli and bacon bits. Cut the top 1/4 length off of the potato. Carefully scoop out the potato innards and add to your bowl of goodies. Scrape as much as you can while keeping the potato skins in tact! Add the reserved bacon fat to the bowl and stir to combine all ingredients - Basically, you are making really rich mashed potatoes here. Now, scoop the mixture back into the skins and place the stuffed spuds on a baking tray (a cookie sheet will do). Stick back in the oven and bake for 20m or until the potato stuffing starts to brown. Add the reserved broccoli, bacon and grated cheese garnish and continue to bake until melted. Remove from oven, let cool slightly and shove in mouth.