Broccoli Cheddar Stuffed Baked Potatoes Food

BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM

Steps:

• Preheat oven to 450 degrees F.
• Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
• Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
• In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
• To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
• Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

HAM & BROCCOLI-CHEDDAR BAKED POTATO

Steps:

• Split baked potatoes. Place on microwaveable plate.
• Combine broccoli, cheese and ham; spoon evenly over potatoes.
• Microwave on HIGH 3 min. or until cheese is melted, rotating plate after 1-1/2 min.

BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
• Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
• Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

BROCCOLI CHEDDAR STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use.
• Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish, then use your hands to coat each potato in oil. Place the oil coated potatoes on a baking sheet, and season with a pinch of salt. Bake the potatoes for about 60 minutes, or until tender all the way through.
• When there is about 15 minutes left in the baking time for the potatoes, begin to prepare the cheese sauce. Add the butter and flour to a medium sauce pot. Place the pot over a medium flame and whisk the butter and flour together as they melt. Allow the mixture to begin to bubble and foam, whisking continuously. Continue to cook for 2 minutes more to remove the raw flour flavor, but do not let the flour begin to brown.
• Whisk the milk into the butter and flour mixture. Bring the milk up to a simmer, whisking frequently. When it reaches a simmer, it will thicken. Once thick enough to coat a spoon, turn off the heat. Season the white sauce with the salt and garlic powder.
• Begin to whisk the shredded cheddar into the sauce one handful at a time, making sure the cheese is fully melted into the sauce before adding the next handful. Once all of the cheddar has been melted into the sauce, stir in the chopped broccoli.
• When the potatoes are finished baking, carefully slice them open. Use a fork to slightly mash the insides of the potatoes. When ready to serve, place each potato on a plate or in a bowl and ladle the broccoli cheese sauce over each potato. Serve warm.

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 STUFFED BAKED POTATOES

Steps:

• Arrange the racks in your oven so that one is in the top half and one is in the bottom half. Preheat the oven to 350 degrees and line a sheet pan with aluminum foil. Use a fork to poke holes around the surface of your potatoes, about 6-8 times each. Sprinkle with salt, to taste. Place the sheet pan on the bottom rack and position the potatoes directly on the rack above it (this way if there are any drippings they will fall on the lined sheet pan and not your oven). Bake for an hour or until cooked through. Remove from the oven and set aside.
• When the potatoes are done (or almost done), place the butter in a small saucepan and bring over medium-low heat until melted. Add the flour, salt and pepper and whisk to combine. Add the milk a little at a time and whisk the flour mixture into the milk each time until smooth. Add the shredded cheese and whisk into the milk mixture. Cook, whisking on and off, for 1-3 minutes until thickened and remove from heat.
• *Place the broccoli florets in a microwave-safe bowl and cover the bowl with a damp paper towel. Microwave for 2 minutes on high. (*You can otherwise steam the broccoli florets if preferred)
• Slice open each potato and fill them with broccoli, evenly distributing it between the two potatoes. Pour 1/3 cup of the cheese sauce over the top of the broccoli in each potato and serve.

BROCCOLI CHEDDAR STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425°F. Lightly grease a medium baking pan with non-stick cooking spray or line with parchment paper. Set aside.
• Rub potato with olive oil, coating all sides, and then sprinkle with salt and pepper. Place onto prepared baking pan.
• Prick potato several times with a fork on each side. Bake for about 50-55 minutes, or until potatoes are soft when squeezed. Remove from oven and allow to cook for several minutes.
• If using the pre-cut broccoli florets: steam in bag, prepare broccoli according to package directions. Remove from package after microwaving and sprinkle with salt, pepper, and garlic powder.
• If using broccoli florets from a head of broccoli, prepare broccoli while potato is baking. Fill a medium pot with about 1/4 cup of water and bring to a boil. Place a steam over pot, add broccoli and cook for about 4-5 minutes, or until tender. Remove from steamer and sprinkle with salt, pepper, and garlic powder.
• Once potatoes have cooled, cut a slit down the center and pinch ends to make a wide opening. Add broccoli to inside of the potato, then top with shredded cheese.
• Return to the oven and back for about 5-7 minutes, or until cheese has melted. Serve immediately.

BROCCOLI & CHEDDAR STUFFED TWICE BAKED POTATOES

Steps:

• Pre-heat oven to 425°.
• Scrub potatoes well. Pat dry and lightly brush with olive oil.
• Pierce each potato 4-5 times with a fork.
• Place potatoes on a large foil-lined baking sheet.
• Bake approximately 1 hour and 15 minutes. Turn potatoes over after 50 minutes.
• Once tender when pierced with a fork, remove from the oven.
• While potatoes are baking, blanch the chopped broccoli. Set aside.
• Slice baked potatoes in half, lengthwise.
• Hallow out each half, leaving about ¼" shell. Place the scooped out potatoes into a large mixing bowl.
• To make the filling, add the DairyPure Sour Cream, butter, buttermilk, shredded cheese, salt, pepper, onion powder, dry dill weed, and paprika. Mix thoroughly, lightly mashing any large potato clumps. Fold in the chopped broccoli.
• Fill each potato half with the mixture and place back onto the foiled-line baking sheet.
• Bake for 20-25 minutes.
• Top with more DairyPure Sour Cream. Garnish with fresh chopped chives.

EASY VEGAN CHEDDAR & BROCCOLI STUFFED BAKED POTATO

Steps:

• Vegan Cheddar Cheese Sauce
• Preheat the oven to 350°F (176°C) and bake the potatoes for an hour or until they are easily pierced with a fork.
• When the potato has baked for 40 minutes begin to prepare the broccoli.
• Put a steam basket in a large pot and fill with water to the top of the basket and bring to a boil. When the water is boiling add the broccoli and cover, reduce the heat to medium low and steam for approximately 10 minutes or until the broccoli is soft enough to pierce with a fork, but not mushy.
• While the broccoli is steaming make the cheese sauce if you haven't already.
• In a large bowl mix the sauce and the broccoli together. Slice down the center of the potato and squeeze the ends of the potato toward the center to open it up. Spoon the cheesy broccoli in and on top of the potato.
• Enjoy!

BACON CHEDDAR RANCH STUFFED BAKED POTATOES

Steps:

• Cut each potato in half lengthwise; scoop out the pulp into a large mixing bowl, leaving a thin shell.
• Stir butter into the pulp.
• Stir in all the other ingredients until evenly distributed.
• Spoon into potato shells.
• Place on a baking sheet.
• Bake at 375 degrees for 20 minutes or until heated through.

STUFFED CHEDDAR BROCCOLI TWICE BAKED POTATO

Steps:

• Preheat oven to 400 F. Line the baking sheet with aluminim foil if you prefer. Lightly oil the baking sheet.
• Scrub each potato clean and pat dry. Poke each potato a few times with a fork to allow steam to escape. Rub each potato with cooking oil.
• Place the potatoes on the lined cookie sheet and bake for 1 hour until soft. Let them cool on the counter for at least 10 minutes. Lower the temperature of the oven to 350 F.
• Place a pot of water on the stove to boil. Once boiling, place broccoli in a steamer basket and place over the boiling water for 5 minutes until softened.
• Cut each potato in half the long way. Use a spoon to scoop out most of the potato center into a large mixing bowl. Leave about 1/4" to 1/2" still attached to the potato skin so it holds a cup shape.
• Add butter, sour cream, milk, parpika, garlic, salt and pepper to the potato. Stir together until mostly smooth with an electric mixer, food processor or mash and stir by hand.
• Fold in the broccoli and 1/4 cup of cheddar cheese into the the potato mixture. Scoop the potato mixture evenly into the potato skins. Top with remaining cheddar cheese.
• Bake the potatoes for 8-10 minutes or until the cheese fully melts. Enjoy!

BROCCOLI CHEDDAR STUFFED BAKED POTATO WITH CHICKEN

Steps:

• Preheat your oven to 425 degrees with the oven rack in the middle. Line a baking sheet with parchment paper.
• Rub the potato with 1 tablespoon olive oil until it is well coated and sprinkle the skin with 1 tablespoon salt. Place the potatoes on the parchment lined baking sheet. Roast the potatoes whole (don't poke any holes in it) until it is soft when you squeeze it with your hand. The baking time will depend on the size of your potato, but usually 45 minutes - 1 hour.
• While the baked potatoes are baking, make the broccoli, cheddar and chicken filling. Preheat a large skillet over medium high heat. Add the olive oil, then the chopped chicken breast. Season with salt and pepper. Cook about 4 minutes, flipping half way thru, until starting to turn golden brown. Then add in the broccoli and onion. Season again with salt and pepper. Cook about 8-10 more minutes, until the chicken is cooked thru, and the broccoli and onion are softened. Add in the garlic and cook 30 seconds until fragrant. Remove the pan from heat and set aside.
• When you take the baked potatoes out of the oven, drop each one onto the counter or cutting board from 10" up. By dropping it, you loosen the inside of the potato so it is light and fluffy inside when you cut into it.
• Cut a slit down the length of the baked potato, pinch the edges together to make the opening bigger, and scoop out the potato from the skin. Transfer the potato to a large bowl. Season with salt and pepper, and add butter and sour cream. Mash with a potato masher. Then fold in the broccoli chicken mixture and 1-1/2 cups of the shredded cheddar cheese. Taste for seasoning, and add more salt/pepper/butter/sour cream/cheese if desired.
• Scoop the potato mixture back into the potato skins, then transfer them back to the parchment lined baking sheet. Top the potatoes with the remaining 1/4 cup shredded cheddar cheese, and return to the oven for another 5-10 minutes, until the cheese is melted and bubbling. Serve warm.

BROCCOLI-STUFFED POTATOES

Steps:

• In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.

CHEDDAR BROCCOLI AND CHICKEN STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, toss the potatoes with the olive oil and salt to coat. Place the potatoes directly on the baking rack and bake for 50-60 minutes or until done.
• While the potatoes are cooking, melt the butter in a medium sauce pan and whisk in the cornstarch. Cook the mixture until it starts to turn golden and then slowly whisk in the milk. Stir in the garlic powder, nutmeg, salt and pepper. Cook the mixture until it begins to thicken, approximately 3-4 minutes. Add both cheeses and stir until smooth.
• Transfer the potatoes to a serving platter and slice down the middle being careful to not cut all the way through. Pinch the sides of the potato at each end of the slit and press to open. Season the inside of the potato with salt and pepper if desired. Stuff the potato with the chicken and broccoli and top with cheese sauce. Serve immediately.

BROCCOLI STUFFED BAKED POTATOES

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

BAKED POTATOES AND BROCCOLI

Steps:

• Preheat oven to 425. Prepare a large baking sheet by lining it with parchment paper to put the potatoes on. Pierce the potatoes with a fork, then rub the skins with a little olive oil (or other oil like vegetable oil). Place the potatoes on the baking sheet and bake for 50-60 minutes, until they yield to pressure with a gentle push of your finger.
• While the potatoes bake, cook the diced shallots in a medium non-stick pan with the tablespoons of olive oil and butter. Cook on medium heat until the shallots are soft, about 5-6 minutes. Set aside.
• When the potatoes are done, remove from the oven and let them sit for 5 minutes, then, using an oven mitt, cut them in half lengthwise. Scoop out the inside flesh of the warm potato into a large bowl, leaving about 1/4-1/2 inch thickness inside the shell. Once you have the all the potato flesh in the bowl, mash lightly with a potato masher.
• In a medium saucepan, heat the vegetable broth (or milk) until hot but not boiling, and add it a little at a time to the bowl of the potatoes, mashing it together. Add the 3 tablespoons of butter and the sour cream, and continue to stir and mash just until combined, about a minute. Add the salt, pepper and garlic powder, and stir to combine. Taste the mixture. Does it need a little more salt or pepper? If the mixture tastes dry, add another dab of sour cream or vegetable broth a tablespoon at a time, but note that the mixture should be stiff, much more so than mashed potatoes.
• Add the cooked, chopped and dried broccoli, the shallots, a cup of the cheddar cheese, the Parmesan cheese and the sliced green onions. Mix it thoroughly with a big spoon. With another smaller spoon, gently fill each of the shells, mounding the broccoli potato mixture up high. Place the potatoes on a large baking sheet lined with parchment paper. Use the remaining 1/2 cup of grated cheddar cheese to sprinkle over the top of each potato. Sprinkle with the chopped Italian Parsley. Decrease the oven temperature to 400 and bake the potatoes until they are heated through and the cheese is melted, about 20 minutes. Remove from oven and serve.

BROCCOLI CHEDDAR STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 400 ºF.
• Use a fork to randomly pierce 4 potatoes, all over and generously coat with about 1 tablespoon of olive oil. Place on a baking sheet and season with salt.
• Bake in the preheated oven for 45-60 minutes until very soft.
• In a medium pot over medium heat, combine 3 tablespoons of butter and 3 tablespoons of flour. Whisk continuously until the mixture melts, begins to bubble and foam. Cook for 1 minute, taking care to not brown the flour.
• Pour in 3 cups of whole milk and whisk to combine. Bring the mixture to a simmer, continuously whisking until thickened then lower the heat.
• Once thickened, season with ½ teaspoon of salt and ¼ teaspoon of garlic powder.
• Working in batches, add a handful of shredded Cheddar cheese to the sauce and stir through. Allow cheese to fully melt before adding the next batches from 6 oz of cheese in total.
• Once cheese is fully melted, stir in ½ pound of chopped broccoli pieces. Keep warm over a low heat.
• Once cooked, carefully slice the potatoes open, along the top. Use a fork to lightly mash the inside of the potatoes.
• To serve, ladle the broccoli cheese sauce over each potato and garnish with extra shredded Cheddar cheese, if you wish. Enjoy!

BROCCOLI CHEDDAR STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees.
• Wash potatoes and lay on a baking sheet lined with foil. Drizzle with olive oil and sprinkle with salt and pepper. Rub until coated and bake for 45-60minutes, for until a fork can easily be pierced all the way through.
• While potatoes are baking slice green onions finely, chop broccoli into small pieces without much stalk and shred the cheddar cheese. Set aside until ready to use.
• Once potatoes are cooked, let cool for 5-10 minutes.
• Slice baked potatoes long ways and scoop the insides out into large bowl. Be sure to leave enough around the edges the skins still hold their shape. Place skins back on baking sheet.
• With a potato masher (or an electric mixture), mash potatoes. Add butter and greek yogurt and mash until combined.
• Slowly add in milk and stir until creamy.
• Add in garlic powder, salt & pepper. Stir till combined.
• Add in green onions and broccoli and mixed until well combined. Add in about 3/4 of the cheese, leaving the rest for topping, and stir until just mixed.
• Scoop out mixture and place into each potato skin until all are evenly filled and the entire mixture is used. Sprinkle remaining cheese on top and place back into the oven to cook for 10 more minutes, or until center is hot and cheese is melted.
• Remove from oven and enjoy! Serve with chopped bacon and chives on top if desired.

CHEDDAR STUFFED POTATOES

Steps:

• Bake potatoes in preheated 400°F oven 55 minutes or until tender; cool 10 minutes. Meanwhile, cook bacon in large skillet until crisp. Remove bacon with slotted spoon; set aside. Pour off all but 1 tablespoon drippings. Cook broccoli and onion in drippings over medium-high heat 8 to 10 minutes or until tender, stirring occasionally.
• Cut off top one-fourth of potato (lengthwise) holding potatoes with a pot holder; reserve for another use. Scoop out potatoes into large bowl leaving 1/4-inch shells. Combine potato pulp with bacon, vegetable mixture, salt and pepper. Stir in 1 cup cheese; set aside.
• Place shells in 2-quart rectangular baking dish. Spoon vegetable mixture into potato shells, mounding over shells; top with remaining cheese. Bake in a preheated 400°F oven 20 minutes or until heated through. Serve with salsa or sour cream, if desired.