Broccoli And Cheese Topped Potatoes Food

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BROCCOLI AND CHEESE SMASHED POTATOES



Broccoli and Cheese Smashed Potatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds small potatoes (recommended: Yukon gold)
1 small head broccoli
1 cup whole milk
2 tablespoons butter
1 1/2 cups shredded sharp Cheddar
Salt and freshly ground black pepper

Steps:

  • Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.

BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY



Broccoli Cheddar Baked Potato Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, salt, cream cheese, cheddar cheese, broccoli, salt, pepper, milk, sour cream, chive

Provided by Vaughn Vreeland

Categories     Sides

Yield 3 servings

Number Of Ingredients 11

3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
4 oz cream cheese
1 cup cheddar cheese, plus more for topping
½ cup broccoli, chopped
2 teaspoons salt
1 teaspoon pepper
¼ cup milk
sour cream, to serve
chive, to serve

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!

Nutrition Facts : Calories 683 calories, Carbohydrate 60 grams, Fat 39 grams, Fiber 5 grams, Protein 23 grams, Sugar 5 grams

BROCCOLI AND CHEESE SMASHED POTATOES



Broccoli and Cheese Smashed Potatoes image

This is a Rachel Ray recipe I found on foodnetwork.com. Haven't tried it myself yet, but it sounds delish! Several reviewers advised they used different flavored cheeses with good results, so experiment with what you have. Also be advised this is a dish best eaten the same day it is prepared, as the broccoli tends to get mushy and strong-flavored after day one.

Provided by LittleJo

Categories     Mashed Potatoes

Time 45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs potatoes (Yukon Gold recommended)
1 head broccoli
1 cup whole milk
2 tablespoons butter
1 1/2 cups grated sharp cheddar cheese
salt and pepper

Steps:

  • Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop broccoli into 1/2-inch dice. Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl, to serve.

Nutrition Facts : Calories 441.7, Fat 22.5, SaturatedFat 13.8, Cholesterol 65.9, Sodium 400.4, Carbohydrate 43.3, Fiber 7.7, Sugar 7.2, Protein 20.3

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.

BROCCOLI AND CHEESE TOPPED POTATOES



Broccoli and Cheese Topped Potatoes image

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

Provided by SouthernBell2627

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 large baking potatoes (6 to 8 oz. each)
2 cups broccoli florets
1 cup milk
1/2 cup cottage cheese
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes
1 cup shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese
2 tablespoons all-purpose flour

Steps:

  • Pierce potatoes several times with fork. Place in microwave oven on paper towel. Microwave on HIGH 15 minutes or just until softened. Wrap in paper towels; let stand 5 minutes.
  • Bring water to a boil in medium saucepan over medium heat. Add broccoli. Cook 5 minutes or until broccoli is crisp-tender. Drain. Add milk, cottage cheese, mustard and red pepper flakes to broccoli in saucepan. Bring to a boil. Reduce heat to medium-low; remove from heat.
  • Combine 3/4 cup cheddar cheese, mozzarella cheese and flour in medium bowl. Toss to coat cheese with flour; add to broccoli mixture. Cook and stir over medium-low heat until cheese is melted and mixture is thickened.
  • Cut potatoes open. Divide broccoli mixture evenly among potatoes. Sprinkle with remainig 1/4 cup cheddar cheese.

Nutrition Facts : Calories 422.2, Fat 19.6, SaturatedFat 11.9, Cholesterol 64.3, Sodium 502.9, Carbohydrate 39.8, Fiber 3, Sugar 1.9, Protein 23

BROCCOLI CHEESE AND POTATO SOUP



Broccoli Cheese and Potato Soup image

This is a yummy and easy soup to throw together. Cheese compliments broccoli and potatoes so well. Ultimate comfort food when the weather starts to get colder. I love to serve it with homemade rolls or bread and a salad. I make it with skim milk to cut back on calories but feel free to substitute whole milk or half-and-half for a creamier soup. If I'm really short on time, I just throw in a can of diced, already cooked potatoes towards the end of the cooking time until they are heated through. If you want a thicker soup, just add desired amount of flour mixed until smooth with an equal amount of water. Mmmmmm....

Provided by Delish

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter or 2 tablespoons margarine
1/4 cup flour
4 cups diced peeled potatoes
2 1/2 cups chopped broccoli, steamed until crisp tender
3 cups chicken broth
2 cups shredded cheddar cheese
2 cups skim milk
1/4 teaspoon pepper
1 dash paprika
salt
minced fresh parsley, if desired

Steps:

  • In a large saucepan, saute onion and celery in butter over medium heat until tender.
  • Add flour, pepper, salt, and paprika and stir until smooth.
  • Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
  • Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  • Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
  • Sprinkle individual servings with parsley if desired.

Nutrition Facts : Calories 264.4, Fat 13.2, SaturatedFat 8.1, Cholesterol 38.5, Sodium 534.7, Carbohydrate 22.9, Fiber 2.7, Sugar 1.9, Protein 14.2

CHEESY POTATO AND BROCCOLI CASSEROLE



Cheesy Potato and Broccoli Casserole image

Make and share this Cheesy Potato and Broccoli Casserole recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons flour
salt and pepper
1/8 teaspoon nutmeg
2 cups half-and-half cream
1 -2 tablespoon grated parmesan cheese (optional)
1 (3 ounce) package cream cheese, cubed
1/2 cup grated cheddar cheese (or more if desired) or 1/2 cup swiss cheese (or more if desired)
4 cups frozen hash brown potatoes, thawed
2 -3 cups frozen chopped broccoli, cooked and drained well (or 2-3 cups fresh broccoli, cooked until JUST firm-tender)
1/2 cup fine dry breadcrumb
3 -4 tablespoons grated parmesan cheese
1/4 cup butter, melted

Steps:

  • Set oven to 350°F.
  • Grease an 8-inch square pan (or any size pan that will hold the mixture).
  • In a saucepan over medium-low heat, melt the 2 Tbsp butter; whisk in flour, salt, pepper and nutmeg; whisk and cook for 1 minute, add in the half and half cream; whisk until thickened and bubbly.
  • Add in the Parmesan cheese (if using), cream cheese and the cheddar Or Swiss cheese; stir until the cheese are completely melted.
  • Stir in the hash brown potatoes; mix until combined.
  • Spoon HALF of the mixture into a prepared baking dish; top with the broccoli, spoon the remaining mixture over the broccoli.
  • Cover and bake for 25-30 minutes.
  • In the meantime, in a small bowl, combine the bread crumbs with the Parmesan cheese, mix to combine; add in melted butter, mix well.
  • Remove the casserole from the oven.
  • Sprinkle the breadcrumb mixture just around the edges of the casserole; bake 10 minutes longer.
  • Remove from oven; let sit for 10 minutes before serving.
  • Note: do not overcook the broccoli, as it will become too soft when baked in the casserole.

Nutrition Facts : Calories 717.6, Fat 46.7, SaturatedFat 28.5, Cholesterol 132.1, Sodium 544, Carbohydrate 59.8, Fiber 6, Sugar 2.2, Protein 19.1

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

BROCCOLI AND CHEESE STUFFED POTATOES - OAMC



Broccoli and Cheese Stuffed Potatoes - OAMC image

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

Provided by JillAZ

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

4 large russet potatoes
3 cups broccoli florets
1/2 cup sour cream
2 green onions, chopped
1 1/3 cups shredded cheddar cheese
salt
cayenne pepper

Steps:

  • Heat oven to 400 degrees.
  • Wash potatoes and poke holes in then with a fork.
  • Place in oven and bake for about 1 hour or until soft.
  • While potatoes are baking, cook broccoli. Either bring some salted water, about 1/2 c., to a boil and cook on stove top or cook in microwave for about 2-3 minutes until crisp tender.
  • Drain broccoli in a colander.
  • When potatoes are done, remove from oven and let cool until you can handle them.
  • Cut each potato in half. Scoop out pulp leaving about 1/4" shell.
  • Place cooked potato pulp in a medium bowl and mash. Mix in the sour cream until smooth.
  • Add broccoli, green onion, 1 cup of the cheese, salt and cayenne pepper. Stir well.
  • Scoop back into the potatoes, slightly mounding on top.
  • Allow to cool. Place potatoes on a large baking sheet and place in freezer. When firm, move to a large freezer bag or wrap individually in saran and then place in freezer bag. Place remaining 1/3 c.cheese in a small freezer bag and attach to the larger bag of potatoes.
  • To serve:.
  • Thaw in fridge.
  • place on a baking sheet and bake for 20 minutes at 350 degrees until hot. Sprinkle with reserved cheese the last 5 minutes of baking.
  • These can also be heated in the microwave.

Nutrition Facts : Calories 254.3, Fat 9.3, SaturatedFat 5.7, Cholesterol 27.2, Sodium 147.3, Carbohydrate 34.6, Fiber 4.2, Sugar 2.1, Protein 9.6

BROCCOLI AND CHEESE TWICE BAKED POTATOES



Broccoli and Cheese Twice Baked Potatoes image

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

Provided by chef FIFI

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

6 baking potatoes
1/2 cup sour cream
1 1/2 cups broccoli (pre cooked)
2 green onions
3 tablespoons margarine
1/2 teaspoon salt, to taste
1/2 teaspoon black pepper, to taste
1 cup shredded cheddar cheese

Steps:

  • Heat oven to 425 degrees.
  • Bake potatoes for 45-60 minutes (or until done).
  • Cut potatoes in half.
  • Scoop pulp out.
  • Leave skin intact.
  • Make mashed potatoes out of the pulp.
  • Add margarine, sour cream, salt, pepper, green onions, and 3/4 cheddar cheese and mix well.
  • Then fold in broccoli.
  • Stir until incorporated.
  • Fill potatoes shells with mashed potato mixture and top with remaining cheese and sprinkle paprika on top.
  • Bake for 20 to 25 minutes or until heated in a oven of 425 degrees.

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