Cheesy Broccoli-Stuffed Potatoes
These cheesy broccoli-stuffed potatoes are a delightful and comforting dish, ideal for a family dinner. Inspired by a popular children's book, they offer a fun way to celebrate reading. The recipe involves baking potatoes until crisp, then mixing the fluffy flesh with broccoli, butter and cheddar before returning to the oven for a golden finish. It's a simple yet satisfying meal that serves two people.
Ingredients
- 4 baking potatoes
- 1 tbsp sunflower oil
- 1 small broccoli (about 300g), broken into small florets (or use frozen sweetcorn or peas)
- 50g unsalted butter
- 150g cheddar grated
Method
- Preheat your oven to 220C/200C fan/gas 7. Pierce the potatoes all over using a fork, coat them with the sunflower oil and season with salt. Place the potatoes directly onto the oven rack and bake for 1 hr until the skins are golden and crisp and the insides are fully cooked. Allow them to cool for about 15 mins until you can handle them. While they cool, boil the broccoli florets in a pan of water for 3-4 mins until just tender, then drain them.
- Slice each baked potato in half lengthways. Carefully scoop the cooked flesh into a mixing bowl, leaving a thin border inside the skins. Arrange the empty skins on a baking tray. Mash the potato flesh, then mix in the unsalted butter, two-thirds of the grated cheddar and the cooked broccoli. Season the mixture. Divide the filling between the potato skins. Sprinkle the remaining cheese over the top and bake for 15-20 mins until the topping is golden.
Nutrition (per serving)
Calories809 kcal
Fat53 g
Saturates30 g
Carbs48 g
Sugars5 g
Fibre10 g
Protein29 g
Sodium760 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
DietGluten-free, Vegetarian
