Broccoli Baked Potatoes Food

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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.

BROCCOLI STUFFED BAKED POTATOES



Broccoli Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 9

2 large russet potatoes, washed and baked until tender
2 tablespoons butter
1 cup steamed broccoli, coarsely
1 scallion, finely chopped
1/2 cup sour cream
Paprika
1 cup shredded cheddar cheese
Salt
pepper

Steps:

  • Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika

BROCCOLI CHEDDAR TWICE-BAKED POTATOES



Broccoli Cheddar Twice-Baked Potatoes image

Simple, tasty comfort food! The broccoli makes it easy to sneak some veggies into your family's diet.

Provided by elastigirl

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium russet potatoes
1/2 cup light sour cream
1/4 cup margarine
1/4 cup skim milk
1 cup shredded sharp cheddar cheese
1 cup chopped broccoli (fresh or frozen)
2 teaspoons dry ranch dressing mix (optional but delicious)
salt and pepper

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.

Nutrition Facts : Calories 432.4, Fat 24.1, SaturatedFat 9.9, Cholesterol 40, Sodium 358.2, Carbohydrate 42.1, Fiber 5.3, Sugar 2.3, Protein 13.7

BROCCOLI BAKED POTATOES



Broccoli Baked Potatoes image

One potato serves as an entree, a half as a side dish. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Provided by BeccaB3c

Categories     Potato

Time 1h15m

Yield 6 potatoes, 12 serving(s)

Number Of Ingredients 5

6 medium idaho potatoes
3 stalks broccoli
1/4 cup skim milk
1 cup shredded cheddar cheese
1/8 teaspoon pepper

Steps:

  • Scrub potatoes.
  • Make shallow slits around the middle as if you were cutting the potatoes in half lengthwise.
  • Bake at 350 degrees for 30 to 60 minutes, depending on size, or until done.
  • Peel broccoli stems.
  • Stem whole stalks just until tender and chop finely.
  • Carefully slice the potatoes in half and scoop the insides into a bowl with the broccoli.
  • Add the milk, 3/4 cup cheese and pepper.
  • Mash together until the mixture is pale green with dark green flecks.
  • Heap into the potato jackets and sprinkle with remaining cheese.
  • Return to oven to heat through, about 15 minutes.

Nutrition Facts : Calories 134.9, Fat 3.4, SaturatedFat 2, Cholesterol 10, Sodium 80.4, Carbohydrate 21.5, Fiber 3.3, Sugar 1.5, Protein 5.8

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 POTATO BAKE



Broccoli Potato Bake image

Excellent for a potluck, company dish, or just a heart-warming family dinner. This casserole is a delicious blend of cheese, potatoes, and broccoli.

Provided by sal

Categories     Side Dish     Potato Side Dish Recipes

Time 55m

Yield 8

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 (3 ounce) package cream cheese, diced
⅓ cup shredded Swiss cheese
1 (12 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped broccoli
½ cup bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
  • Pour half of the mixture into a 10x6 inch baking dish.
  • Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
  • Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 19.3 g, Cholesterol 32.2 mg, Fat 11.2 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 6.8 g, Sodium 455.3 mg, Sugar 4 g

BROCCOLI POTATO BAKE



Broccoli Potato Bake image

Another winner from allrecipes.com. This makes a hearty side dish for a special occasion meal or holiday dinner. You can substitute cheddar or mozzarella cheese for the Swiss.

Provided by yooper

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 (3 ounce) package cream cheese, diced
1/3 cup shredded swiss cheese
1 (12 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen chopped broccoli
1/2 cup breadcrumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350 degrees (175 degrees C).
  • In a large saucepan, melt 2 tablespoons butter.
  • Stir in flour and salt.
  • Add milk and stir until bubbly.
  • Add cheeses,and stir until all of the cheese is melted.
  • Stir in potatoes and heat thoroughly.
  • Pour half of the mixture into a 10x6 inch baking dish.
  • Cook broccoli according to package instructions, drain well.
  • Layer broccoli over the potatoes in the baking dish.
  • Pour the remaining potato mixture over the broccoli.
  • Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
  • Bake at 350 for 20 to 35 minutes, or until bubbly and browned lightly.

Nutrition Facts : Calories 210.8, Fat 12.3, SaturatedFat 7.4, Cholesterol 35.8, Sodium 460.4, Carbohydrate 19.2, Fiber 2.2, Sugar 1.1, Protein 7.2

BROCCOLI & RANCH TWICE BAKED POTATOES!



Broccoli & Ranch Twice Baked Potatoes! image

I've made this yummy variation of a twice baked potato for years and its always a favorite with my family and friends. Enjoy!

Provided by Enjolinfam

Categories     Potato

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

1 large head of broccoli
6 medium potatoes
1 cup ranch dressing
2/3 cup cheddar cheese
2 teaspoons Lawry's Seasoned Salt
1 teaspoon onion powder
1 teaspoon garlic granules
1/2 teaspoon black pepper
1 tablespoon olive oil
2 teaspoons sour cream (optional)
chives, to garnish
paprika, to garnish

Steps:

  • Rinse potatoes and prick skin with fork several times.
  • Place potatoes in microwave and cook on high for 9-10 minutes or until fully cooked.
  • Preheat oven to 400°F.
  • Chop up broccoli and boil until completely cooked.
  • Cut each potato in half lengthwise.
  • Scoop out potato middles into a medium size mixing bowl.
  • Set potato skin shells on baking sheet.
  • Dress outside of potato skin with olive oil.
  • Add broccoli, ranch dressing, cheese, salt, onion powder, garlic grandules, black pepper, and sour cream if using it to the scooped out potatoes in the medium size mixing bowl. Mix and mash the potato mixture.
  • Fill the potato skins with the potato mixture with it heaped as high as you want it.
  • Bake in 400 degree oven until slightly browned.
  • Garnish with paprika and chives.

Nutrition Facts : Calories 234.8, Fat 13.9, SaturatedFat 3.1, Cholesterol 12, Sodium 253.7, Carbohydrate 23.3, Fiber 3.8, Sugar 2.6, Protein 5.5

BROCCOLI BAKED POTATOES



Broccoli baked potatoes image

Put a new spin on the classic baked potato with this quick and tasty recipe

Provided by Good Food team

Categories     Dinner, Main course, Side dish, Snack, Supper

Time 40m

Number Of Ingredients 5

4 baking potatoes
300g broccoli , cut into small florets
1 tbsp wholegrain mustard
1 egg , beaten
140g grated cheddar

Steps:

  • Heat oven to 200C/180C fan/gas 6. Microwave the potatoes on High for 12-15 mins until tender. Meanwhile, steam or boil the broccoli for 3 mins, then drain well. When the potatoes have cooled a little, cut them in half lengthways and scoop the insides into a bowl.
  • Put the potato shells on a baking sheet. Mash the flesh with a fork, then stir in the mustard, egg, most of the cheese and the broccoli. Season if needed, then pile back into the shells. Sprinkle with the reserved cheese and bake for 15 mins until the tops are crisp and golden. Serve with salad and Tomato relish (see recipe, below).

Nutrition Facts : Calories 347 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium

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