Broccoli Cheese Potatoes
User Reviews
4.7
9 reviews
Excellent
Broccoli Cheese Potatoes
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Baked potatoes with broccoli and creamy melty homemade cheddar cheese sauce. Vegetarian meal, comfort food. Simple gluten free modification.
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Ingredients
- 4 large russet potatoes (12-15 oz each)
- extra virgin olive oil
- kosher salt
- 10 ounces broccoli florets
- 1 tablespoon unsalted butter
- 4 teaspoons flour (for gluten free substitute 2 tsp potato starch)
- 3/4 cup milk
- 1 cup grated sharp cheddar cheese
- salt and pepper to taste
Instructions
- Place a rack on the lowest part of the oven and another rack in the middle of the oven. Place a baking sheet on the lowest rack of the oven (line with aluminum foil for easier cleanup). Preheat the oven to 400 degrees F. Scrub the potatoes clean and pat them dry. Stab a few slits on both sides of each potato with a sharp steak knife.
- Hold the potatoes over a mixing bowl and rub them with extra virgin olive oil,
- then coat them generously with kosher salt.
- Place the potatoes directly on the middle rack above the baking sheet.
- Let the potatoes bake for 60-70 minutes till soft inside. Squeeze them after baking to test for doneness-- they should give when you apply pressure.Remove potatoes from the oven and let them stand uncovered to cool slightly. Meanwhile, make your broccoli and sauce.
- Slice broccoli florets into small bite-sized pieces. Place the broccoli in a saucepan along with 1/2 cup of water. Bring to a boil on the stovetop.Cover the pot and reduce heat to medium low. Let the broccoli steam till tender and bright green (about 10-12 minutes). Drain.
- Whisk in the flour to form a thick paste.
- Slowly pour in the milk, whisking till milk is smooth. Heat over medium, whisking constantly, till the mixture thickens and bubbles around the edges. Do not let the sauce come to a full boil.
- Whisk in the grated cheese and stir till melted and smooth. Season with salt and pepper to taste (I use about 1/4 tsp of salt and a large pinch of pepper). Reduce heat to lowest setting, stirring frequently, until ready to assemble potatoes.Drain the cooked broccoli.
- Slice each baked potato across the top lengthwise. Grab both ends of the potato and squeeze together to open the potato wide.
- Stuff each potato with a quarter of the cooked broccoli florets.
- Top each potato with cheese sauce. Serve hot.
Notes
- You will also need: Baking sheet, 2 saucepans, whisk
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
45g
(15%)
Protein
15g
(30%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
41mg
(14%)
Sodium
229mg
(10%)
Potassium
1200mg
(34%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
890IU
(18%)
Vitamin C
75.3mg
(84%)
Calcium
316mg
(32%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 41mg | 14% |
| Sodium | 229mg | 10% |
| Potassium | 1200mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 75.3mg | 84% |
| Calcium | 316mg | 32% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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