Copycat Wendys Broccoli Cheese Baked Potato Food

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BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY



Broccoli Cheddar Baked Potato Recipe by Tasty image

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

3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
4 oz cream cheese
1 cup cheddar cheese, plus more for topping
½ cup broccoli, chopped
2 teaspoons salt
1 teaspoon pepper
¼ cup milk
sour cream, to serve
chive, to serve

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

(COPYCAT) WENDY'S BROCCOLI CHEESE BAKED POTATO



(Copycat) Wendy's Broccoli Cheese Baked Potato image

For all of the Wendy's Broccoli Cheese potato lovers, here's an easy recipe you can make at home that let's you pour on as much of the cheese sauce as you want on your potato! This recipe is super budget friendly and so comforting and delicious. There's a surprise ingredient hiding in the sauce, too, that gives it a little extra creaminess, a light hint of sweetness, and a healthy boost for your immune system.

Provided by Ann

Categories     Sides

Time 1h15m

Number Of Ingredients 12

1 Tablespoon butter
1/4 cup chopped onion
2 Tablespoons flour (for gluten free, use tapioca flour or other gf flour)
1 1/4 cups milk
About 1 cup soft, tender, cooked butternut squash (or other winter squash, or canned pumpkin)
About 3 oz. (1 1/2 cups) shredded sharp cheddar cheese
A pinch of nutmeg
Salt & freshly ground pepper, to taste
3 - 4 medium baking potatoes
Spreadable butter (or melted butter)
3 - 4 cups frozen broccoli florets, thawed
Salt & freshly ground pepper

Steps:

  • Start the potatoes baking by washing them and then, with wet skin, sprinkling the skin with salt. Set directly on the rack in a 350 F. oven to bake for about an hour.
  • While the potatoes are baking, start the cheese sauce. In a medium saucepan over medium heat, melt the butter, then add the onion and garlic and saute until soft and tender. Sprinkle the flour over and stir to coat the onions and garlic with flour. Stir in the milk and then the squash. Cook until the sauce has thickened.
  • Pour the sauce into a blender, add the cheese and blend until smooth (or use an immersion blender). Return to the pan and stir in a pinch of nutmeg and salt & pepper to taste. Cover and reduce heat to low to keep warm until the potatoes are done.
  • When the potatoes are nearly done, thaw the broccoli in the microwave and chop. Return to the microwave to get it nice and hot. Take the potatoes out of the oven when a fork poked in the middle goes in easily. Slice them in half lengthwise and set each tater on a plate. Use a fork to lightly mash the flesh. Sprinkle with salt & pepper and spread (or drizzle) with butter. Add the broccoli and again, salt & pepper. Pour the cheese sauce over top and enjoy!

Nutrition Facts : Calories 392 calories

BROCCOLI CHEESE BAKED POTATOES



Broccoli Cheese Baked Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

6 russet baking potatoes
2 heads broccoli, cut into small florets
Vegetable oil, for frying
1 medium onion, thinly sliced
4 tablespoons butter
4 tablespoons all-purpose flour
1 1/2 cups milk
2 cups shredded Cheddar
2 cups shredded pepper Jack cheese

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.

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