BROCCOLI CHEESE BAKED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
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 BAKED POTATO RECIPE BY TASTY
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
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-CHEESE DIP WITH POTATO DIPPERS
This go-to game day classic uses Reynolds KITCHENS® Pop-Up Parchment Sheets and Slow Cooker Liners to create delicious roasted potato dippers and creamy broccoli-cheese dip.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 4h20m
Yield 16
Number Of Ingredients 11
Steps:
- For the Broccoli Cheese Dip: Place Reynolds KITCHENS® Slow Cooker Liner inside a 1 1/2- or 2-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine cream cheese, cheese product, broccoli, salsa, and bacon-flavored bits; add to slow cooker.
- Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. If no heat setting is available, cook for 3 hours.
- Potato Dippers: Cut potatoes into 1/4-inch-thick slices. Place slices in a large bowl and add enough cold water to cover. Let stand for 10 minutes.
- Preheat oven to 425 degrees F. Line a baking sheet with Reynolds KITCHENS® Pop-Up Parchment Sheet.
- Drain potatoes and pat dry with paper towels. Place potatoes in an even layer on the prepared baking sheet. Sprinkle with chili powder and black pepper. Bake potatoes 20 to 25 minutes or until lightly browned and slightly crisp. Makes 64 dippers.
- Stir dip before serving. Stir in some milk for a thinner consistency, if you like. Serve with Potato Dippers.
Nutrition Facts : Calories 89.5 calories, Carbohydrate 9.4 g, Cholesterol 12.4 mg, Fat 3.9 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 242.8 mg, Sugar 1.3 g
LOADED BROCCOLI-CHEESE POTATO CHOWDER
For anyone who loves baked potatoes or broccoli cheese soup, this is the best of both worlds. If you have bacon lovers, offer crumbled cooked bacon as a topping. Then everyone is happy, carnivore or not! -Vivi Taylor, Middleburg, Florida
Provided by Taste of Home
Time 6h25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 10
Steps:
- Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.
Nutrition Facts : Calories 386 calories, Fat 23g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 921mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.
BROCCOLI CHEESE POTATO TOPPER
Make and share this Broccoli Cheese Potato Topper recipe from Food.com.
Provided by Sallyanne
Categories One Dish Meal
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, combine soup, cheese, mustard, and pepper.
- Heat over low heat until cheese is melted.
- Add broccoli and heat through.
- Serve over baked potatoes.
- Sometimes I add chopped ham, bacon, or chicken.
Nutrition Facts : Calories 313, Fat 9.5, SaturatedFat 4.1, Cholesterol 23.2, Sodium 977.1, Carbohydrate 48.5, Fiber 5.3, Sugar 3, Protein 10.8
BROCCOLI AND CHEESE TOPPED POTATOES
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
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
POTATO-TOPPED CHEESY BROCCOLI-CHICKEN CASSEROLE
Classic favorites combine to create an easy-to-make casserole that resembles a Shepherd's Pie. Your family will love this broccoli, cheese and chicken combo topped with mashed potatoes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 2 1/2-quart oval baking dish with cooking spray; set aside. Cook frozen broccoli as directed on bag for microwave directions.
- In 2-quart saucepan, heat water and butter to rapid boiling; remove from heat. Stir in 1/2 cup of the milk and the potatoes (from Chicken Helper box) until well blended. Let stand about 1 minute or until liquid is absorbed; whip vigorously with fork. Add half of the seasoned crumbs (from Chicken Helper box) and remaining 3/4 cup milk. Mix well, using electric mixer, if necessary.
- In large bowl, mix cooked broccoli mixture with cheeses, stirring to melt cheese. Add chicken and rest of seasoned crumbs; mix until combined. Pour into baking dish; top with mashed potato mixture, spreading evenly over top of casserole. Sprinkle with parsley.
- Bake uncovered 20 to 25 minutes or until casserole is bubbling and potatoes have started to brown. Let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 420, Carbohydrate 35 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 4 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1480 mg, Sugar 4 g, TransFat 1/2 g
BROCCOLI-CHEDDAR BAKED POTATOES
This hearty side dish will bring good taste and a dash of holiday color to any table, promises Mary Bauer in Wichita, Kansas. "It's great with almost any entree." TIP: Adding a cup of leftover diced chicken to the vegetables makes this a quick lunch or meal-in-itself, suggests Mary.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 226 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 417mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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