BROCCOLI TOTS RECIPE BY TASTY
Here's what you need: broccoli, scallions, large garlic, shredded cheddar cheese, egg, bread crumbs, salt, pepper, Sriracha
Provided by Tasty
Categories Appetizers
Yield 15 tots
Number Of Ingredients 9
Steps:
- Fill a medium saucepan with water and bring to a boil. Aggressively season with salt. Blanch the broccoli in boiling water for about two minutes.
- Drain and finely chop the cooked broccoli.
- In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and bread crumbs. Optional: Add hot sauce of choice. Mix well and chill in the refrigerator for 15-20 minutes.
- Preheat oven to 400°F (204°C).
- Spray a nonstick baking sheet with nonstick spray. Shape the mixture into tot shapes and spread them evenly on the sheet.
- Bake for 8-9 minutes. Flip and then bake for an additional 8-9 minutes on the other side until golden brown.
- Enjoy!
Nutrition Facts : Calories 96 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
PARMESAN AND BROCCOLI STUFFED POTATOES
This recipe uses roasted garlic Parmesan sauce and fresh steamed broccoli to make a delicious filling for stuffed potatoes.
Provided by Janice Unfried
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 67.4 g, Cholesterol 4.7 mg, Fat 2.7 g, Fiber 8.2 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 134.3 mg, Sugar 4.8 g
BACON-WRAPPED TATER TOTS®
This recipe found me about a year ago and I have absolutely loved it ever since! Given its ingredients I was surprised to find it seems to be a hit no matter where it's served.
Provided by pinklady
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Lay each slice of bacon onto a work surface and place a potato nugget in the center of each bacon slice. Cut a slit down the center of each potato nugget and place a Cheddar cheese piece into the slit. Top each nugget with a dash of hot sauce. Wrap bacon around each filled potato nugget and secure the bacon to the nugget with a toothpick. Transfer the wrapped nuggets to the prepared baking sheet.
- Bake in the preheated oven until nuggets are cooked through and bacon is crispy, 15 to 20 minutes.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 7.7 g, Cholesterol 40 mg, Fat 16.6 g, Fiber 0.7 g, Protein 12.2 g, SaturatedFat 7 g, Sodium 761.3 mg, Sugar 0.3 g
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
BROCCOLI-NUT STUFFING BAKE
Many years ago, a co-worker brought this great vegetable side dish to a potluck luncheon. Made with stuffing mix and accented with walnuts, it's appropriate for a holiday dinner or any meal.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 7 servings.
Number Of Ingredients 8
Steps:
- Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and place in a greased 13-in. x 9-in. baking dish. In a saucepan, melt 1/2 cup butter; stir in flour and bouillon until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Pour over broccoli. Combine stuffing and walnuts. Heat water and remaining butter until melted; toss with stuffing mixture. Sprinkle over casserole. Bake, uncovered at 400° for 15-18 minutes or until golden brown.
Nutrition Facts :
BROCCOLI-STUFFED POTATOES
This is one of my favorite light suppers...an easy spur-of-the-moment meal that satisfies even the heartiest appetites.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 344 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 536mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.
DOUBLE-BAKED STUFFED TATERS
Make and share this Double-Baked Stuffed Taters recipe from Food.com.
Provided by Christine
Categories Potato
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425*.
- Pierce potatoes several times with a fork.
- Bake potatoes until tender, about 1 hour.
- Place potatoes on a wire rack and cool slightly.
- In a large skillet, heat oil over medium heat.
- Add red onion; saute until tender, about 3 minutes.
- Add mushrooms and cook, stirring, for 5 minutes.
- Add garlic, lemon juice, dill, salt and pepper.
- Cook for 2 minutes.
- Using a sharp knife, slice potatoes in half lengthwise.
- Using a small spoon, scoop out potato pulp, leaving a small amount attached to the skin to form a shell.
- In a large bowl, combine potato pulp, mushroom mixture, sour cream and parmesan.
- Mix well.
- Spoon potato mixture evenly into shells.
- Place potatoes on a baking sheet.
- Bake until heated through, about 20 minutes.
- Serve immediately.
Nutrition Facts : Calories 191.3, Fat 2.4, SaturatedFat 0.8, Cholesterol 3.6, Sodium 208.4, Carbohydrate 37.5, Fiber 4.6, Sugar 3.7, Protein 6.7
HEALTHY BROCCOLI CHEDDAR TOTS RECIPE BY TASTY
Here's what you need: broccoli, panko breadcrumbs, fresh chives, shredded sharp cheddar cheese, garlic, salt, black pepper, egg
Provided by Joey Firoben
Categories Sides
Yield 3 servings
Number Of Ingredients 8
Steps:
- Grate the broccoli with a coarse cheese grater.
- Transfer the grated bits to a medium bowl and season with a ¼ teaspoon of the salt. Mix the broccoli until well incorporated.
- Let the broccoli sit for 20 minutes until the salt has drawn out some of the moisture.
- Preheat oven to 400°F (200°C).
- Pour the broccoli into a clean kitchen towel and twist to strain as much liquid as you can.
- Place the grated broccoli back into a bowl and mix with the breadcrumbs, chives, cheddar, garlic, remaining ¼ teaspoon of salt, pepper, and egg, and mix until well combined.
- Form the mixture into 15 even sized tots and transfer to a parchment lined baking sheet.
- Bake for 20-24 minutes, flipping each halfway through.
- Serve with your choice of dipping sauce.
- Enjoy!
Nutrition Facts : Calories 258 calories, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 15 grams, Sugar 2 grams
BAKED STUFFED BROCCOLI TATERS
Make and share this Baked Stuffed Broccoli Taters recipe from Food.com.
Provided by KelBel
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Put tater tots, onion and broccoli in casserole.
- Mix together soup and sour cream and pour over top of tater tots and vegetables.
- Bake for 40 minutes. Remove from oven.
- Add cheese and bake an additional 5 minutes, until cheese is melted.
- Sprinkle bacon over top and serve.
Nutrition Facts : Calories 335.4, Fat 20.5, SaturatedFat 6.6, Cholesterol 16.7, Sodium 570.1, Carbohydrate 32.1, Fiber 4.5, Sugar 3.8, Protein 7.4
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