Broccoli And Cheese Stuffed Potatoes Oamc Recipes

BROCCOLI CHEESE BAKED POTATOES

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.

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.

CROCK POT POTATO, BROCCOLI AND CHEESE BAKE OAMC

Steps:

• Put everything in crock pot. Cook on high 2-3 hours or until cooked through.
• I like to add a handful of cheese right before serving.
• Can be frozen after cooking.

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.

POTATO, BROCCOLI AND CHEESE BAKE - OAMC

Steps:

• This easy recipe freezes well if prepared with cooked potatoes and reheated in the oven.
• In a casserole, put a few (4-5) sliced potatoes, the florets from a head of broccoli (blanched), a can of cream of broccoli and cheese soup, and enough milk to make the soup cover the veggies.
• Throw in a handful or two of shredded cheese.
• Cover, label and freeze.
• It tastes like a broccoli-n- cheese baked potato.
• Bake this in the oven for about 40 minutes.
• For crockpot: use raw potatoes and cook for 2-3 hours or till done on high.
• Freeze after cooking.

BROCCOLI AND CHEESE STUFFED POTATOES - OAMC

Steps:

• Heat oven to 400 degrees.
• Wash potatoes and poke holes in then with a fork.
• Place in oven and bake for about 1 hour or until soft.
• While potatoes are baking, cook broccoli. Either bring some salted water, about 1/2 c., to a boil and cook on stove top or cook in microwave for about 2-3 minutes until crisp tender.
• Drain broccoli in a colander.
• When potatoes are done, remove from oven and let cool until you can handle them.
• Cut each potato in half. Scoop out pulp leaving about 1/4" shell.
• Place cooked potato pulp in a medium bowl and mash. Mix in the sour cream until smooth.
• Add broccoli, green onion, 1 cup of the cheese, salt and cayenne pepper. Stir well.
• Scoop back into the potatoes, slightly mounding on top.
• Allow to cool. Place potatoes on a large baking sheet and place in freezer. When firm, move to a large freezer bag or wrap individually in saran and then place in freezer bag. Place remaining 1/3 c.cheese in a small freezer bag and attach to the larger bag of potatoes.
• To serve:.
• Thaw in fridge.
• place on a baking sheet and bake for 20 minutes at 350 degrees until hot. Sprinkle with reserved cheese the last 5 minutes of baking.
• These can also be heated in the microwave.