Broccoli Cheddar Stuffed Potatoes Food

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 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.

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 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 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

PARMESAN AND BROCCOLI STUFFED POTATOES

Steps:

• Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
• Bake in preheated oven for 30 minutes.

CHEDDAR STUFFED POTATOES

Steps:

• Bake potatoes in preheated oven 55 minutes or until tender. Cool 10 minutes.
• Meanwhile, cook bacon in large skillet until crisp. Remove bacon and set aside.
• Pour off all but 1 tablespoon bacon fat. Cook broccoli and onion in drippings over medium high heat 8 to 10 minutes or until tender, stirring occasionally.
• Holding potatoes with a pot holder, cut off top 14 of potato (lengthwise). Reserve top for another use. Scoop our potatoes into a large bowl leaving 1/4 inch shells.
• Combine potato pulp with bacon, vegetable mixture, salt and pepper. Stir in a cup cheese. Set aside.
• Pace shells in 2 quart rectangular baking dish. Spoon potato mixture into potato shells, mounding over shells. Top with remaining cheese.
• Bake in preheated 400 degree oven for 20 minutes or until heated through. Serve with salsa or sour cream, if desired.

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 HAM STUFFED POTATOES

Steps:

• Cut a 2-3 inch wide strip from top of each baked potato. carefully scoop out pulp, leaving shells intact. Place pulp in large mixing bowl, set pulp and shells aside.
• Melt 1 tablespoon butter in a small skillet over medium-high heat; add red bell pepper and green onions, and saute 3-4 minutes or until vegetables are tender.
• Stir together potato pulp, remaining 1 tablespoon butter, green onion mixture, ham, and next 3 ingredients, blending well. Gently fold in broccoli. Spoon mixture into potato shells, and place on a baking sheet.
• Bake at 350F for 40 minutes. Sprinkle with cheese,and bake 10 more minutes. Serve immediately.