Broccoli Stuffed Baked Potato Food

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!

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.

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 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 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 AND SHRIMP-STUFFED POTATOES

Steps:

• Preheat oven to 400°F.
• Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
• Set aside.
• In a 10-inch skillet, heat oil over medium heat.
• Add the onion and cook for 5-7 minutes until golden.
• Add the garlic and broccoli and cook, stirring, for 1 minute.
• Add 1/4 cup water, cover and let steam for 2-3 minutes or until broccoli is crisp tender (if water not evaporated at this point, pour off any water left).
• When cool enough to handle, halve the potatoes lengthwise.
• Scoop out the flesh into a bowl, leaving a thin shell.
• Mash the potato.
• Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
• Stir gently until mixture is combined.
• Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
• Spoon any leftover filling around the potato shells.
• Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
• Bake in oven for 15-20 minutes, 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!

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!

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.

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 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 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.

STUFFED POTATOES WITH CHICKEN AND BROCCOLI SAUCE

Steps:

• Preheat your oven to 400°.
• Place your potatoes into a large bowl, and prick each potato a few times with a fork; drizzle a little oil over them (about 1 tablespoon worth), plus add a sprinkle of salt and pepper, and place the potatoes directly onto the rack in the oven; bake the potatoes for about 50 to 60 minutes, or until tender when pierced with a paring knife.
• While the potatoes bake, place a medium-size sauce pan over medium heat; add in the butter, and once it begins to melt, add in the garlic, and stir to combine.
• Once all of the butter is melted and the garlic is aromatic, sprinkle in the flour and stir, and cook the roux for about 1 minute to cook out the raw flour taste.
• Next, pour the milk into the roux mixture, whisking the whole time to avoid any lumps from forming; allow the milk mixture to come to a gentle simmer, and then simmer for a few minutes, whisking occasionally, until the mixture thickens and becomes creamy and smooth.
• Turn off the heat and add in 1 teaspoon of salt, 1/4 teaspoon of black pepper, the Italian seasoning, and the grated parmesan, and whisk to combine and blend until smooth.
• Add in the diced chicken breasts and the chopped broccoli florets, and stir to incorporate.
• Once the potatoes are baked, allow them to cool just enough so you can handle them; slice them length-wise to open them up (do not cut all the way through, just enough to reveal the flesh inside, about 3/4 of the way through), and squeeze to bring out some of the potato flesh to the surface; fluff with a fork, and sprinkle in a tiny bit of salt and pepper.
• To serve, ladle or spoon into the cavity of the potato a generous amount of the creamy chicken and broccoli sauce, and top with some of the grated cheese and a sprinkle of the bacon, if desired.

BROCCOLI STUFFED BAKED POTATO

Steps:

• 1. WASH POTATOES N STAB W/ FORK A FEW TIMES ...PUT POTATOES ON A PAPER TOWEL n NUKE UNTIL DONE 5-7 MINUTES
• 2. SPLIT EACH POTATO N MASH IN 1 TBLSPN OF BUTTER INTO EACH N SPRINKLE W/ S n P. TOP EACH WITH 1/2 CUP BROCCOLI N THEN TOP W/ 3 SLICES OF VELVEETA
• 3. UNDER BROILER MELT CHEESE N THEN ENJOY :)

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 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