Broccoli Cheddar Baked Potato Recipe By Tasty Food

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 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 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, POTATO, AND CHEDDAR SOUP

Steps:

• Melt butter in a large pot or Dutch oven over medium heat. Once foam subsides, swirl in oil. Add shallots and cook, stirring occasionally, until softened and browned in places, 6 to 9 minutes. Add garlic, thyme, and red-pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broccoli stalks, potato, broth, and 1 cup water; season with salt and pepper.
• Bring to a boil, then reduce heat and simmer, covered, until potato and broccoli stalks are almost tender, 15 to 18 minutes. Stir in broccoli florets, cover, and cook until bright green and tender, 6 to 8 minutes. Using the back of a spoon, mash half of potato against side of pot to create a thicker consistency. Add half of each cheese to soup; stir over low heat until melted and season to taste.
• Preheat broiler, with a rack 6 inches below heating element. Divide soup among 6 broiler-safe bowls, then sprinkle evenly with remaining cheeses. Place bowls on a large rimmed baking sheet. Broil until cheese is melted and browned in places, 3 to 5 minutes. Let cool slightly; drizzle with more oil and sprinkle with more red-pepper flakes. Serve.

BROCCOLI BAKED POTATOES

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.

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 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.

BACON 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 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 potato, add the cheese, scallions, ½ cup (110 g) of bacon, sour cream, butter, milk, and pepper, and mix well.
• Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup (55 G) of bacon bits.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

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.

ONE-POT BROCCOLI CHEDDAR SOUP RECIPE BY TASTY

Steps:

• Trim the stems off the broccoli heads and chop into small florets.
• In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes.
• Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
• Enjoy!

BROCCOLI POTATO BAKE

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.