BROCCOLI POTATO BAKE
Excellent for a potluck, company dish, or just a heart-warming family dinner. This casserole is a delicious blend of cheese, potatoes, and broccoli.
Provided by sal
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
- Pour half of the mixture into a 10x6 inch baking dish.
- Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
- Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 19.3 g, Cholesterol 32.2 mg, Fat 11.2 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 6.8 g, Sodium 455.3 mg, Sugar 4 g
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 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 BAKED POTATOES
Put a new spin on the classic baked potato with this quick and tasty recipe
Provided by Good Food team
Categories Dinner, Main course, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Microwave the potatoes on High for 12-15 mins until tender. Meanwhile, steam or boil the broccoli for 3 mins, then drain well. When the potatoes have cooled a little, cut them in half lengthways and scoop the insides into a bowl.
- Put the potato shells on a baking sheet. Mash the flesh with a fork, then stir in the mustard, egg, most of the cheese and the broccoli. Season if needed, then pile back into the shells. Sprinkle with the reserved cheese and bake for 15 mins until the tops are crisp and golden. Serve with salad and Tomato relish (see recipe, below).
Nutrition Facts : Calories 347 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
BROCCOLI-CHEDDAR BAKED POTATO
Broccoli roasts on a lower rack while the potatoes are baking here. The charred florets are then teamed with a rich cheese sauce atop the fluffy spuds.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
- Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Meanwhile, toss broccoli with oil. Spread onto a rimmed baking sheet; season with salt and pepper. When potatoes are halfway through baking, place sheet on rack in lower third. Cook until broccoli is tender and brown in places, about 20 minutes. Remove from oven and set aside.
- Melt butter in a saucepan over medium-high heat. Whisk in flour. Cook until golden, about 1 minute. Whisk in milk. Boil, whisking, until thickened slightly, 3 to 4 minutes. Remove from heat. Stir in cheddar, cayenne, and 1/2 teaspoon salt until smooth.
- Remove potatoes from oven. Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open and season generously with salt and pepper. Top with broccoli and drizzle with cheese sauce; serve.
BAKED BROCCOLI
A delicious and rich alternative to bland steamed broccoli! It caramelizes perfectly, and the spices give it a great flavor that kids and parents will love.
Provided by BreanneElyse
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, mix together the olive oil, brown sugar, lemon juice, cayenne pepper, garlic powder, oregano, thyme, salt, and black pepper until thoroughly combined. Add the broccoli florets, and toss until evenly coated with the seasoning. Spread the broccoli florets out onto an baking sheet with a rim.
- Bake in the preheated oven until the broccoli is just browned on the top, 10 to 15 minutes.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 15.5 g, Fat 14 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 40.1 mg, Sugar 8.8 g
BROCCOLI BAKED POTATOES
One potato serves as an entree, a half as a side dish. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Potato
Time 1h15m
Yield 6 potatoes, 12 serving(s)
Number Of Ingredients 5
Steps:
- Scrub potatoes.
- Make shallow slits around the middle as if you were cutting the potatoes in half lengthwise.
- Bake at 350 degrees for 30 to 60 minutes, depending on size, or until done.
- Peel broccoli stems.
- Stem whole stalks just until tender and chop finely.
- Carefully slice the potatoes in half and scoop the insides into a bowl with the broccoli.
- Add the milk, 3/4 cup cheese and pepper.
- Mash together until the mixture is pale green with dark green flecks.
- Heap into the potato jackets and sprinkle with remaining cheese.
- Return to oven to heat through, about 15 minutes.
Nutrition Facts : Calories 134.9, Fat 3.4, SaturatedFat 2, Cholesterol 10, Sodium 80.4, Carbohydrate 21.5, Fiber 3.3, Sugar 1.5, Protein 5.8
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
"BAKED" POTATOES WITH BROCCOLI AND CHEDDAR
Skip the oven -- this microwaved version of a steakhouse classic cuts down on your cook time for an easy, delicious, and deceptively light weeknight side.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Prick potatoes in several places with a fork. Microwave on high until tender (a paring knife inserted in the center of each should meet no resistance), 13 to 15 minutes, turning once during cooking. Set aside.
- Cut broccoli into small florets (reserve stems for another use). Place in a microwave-safe bowl filled with 1 inch of water. Season with coarse salt and ground pepper. Microwave on high until crisp-tender, 3 to 5 minutes. Drain.
- Meanwhile, cut a deep cross in the top of each potato; push ends toward each other to open. With a fork, loosen and lightly mash inside. Dividing evenly, top potatoes with butter, cheddar cheese, and broccoli.
BROCCOLI CHEESE TWICE-BAKED POTATOES
This is a super spud dish from the state famous for its potatoes. If I want to impress dinner guests, this recipe always comes through.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45-60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese. Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425° for 20-25 minutes or until heated through.
Nutrition Facts :
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
BROCCOLI CHEDDAR TWICE-BAKED POTATOES
Simple, tasty comfort food! The broccoli makes it easy to sneak some veggies into your family's diet.
Provided by elastigirl
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bake the potatoes in a 400 degree oven for about 1 hour. *Okay, I s'pose you could use microwaved "baked" potatoes instead to save time and they'd come out fine. But, please, if you do have the time, take the time to bake them. They'll taste much better and the skins will hold up much nicer.*.
- After the potatoes are cool enough to handle, slice each one in half lengthwise and scoop the guts out into a large mixing bowl, being careful to leave the skins intact. Place skins on ungreased cookie sheet and set aside.
- Add margarine to potato guts and mash using a potato masher until fairly smooth.
- Add sour cream, milk, 1/2 cup of the cheese, ranch dressing mix, chopped broccoli, and seasonings, and mix well.
- Spoon the potato mixture back into the skins, top with the remaining cheese, and bake at 400 degrees for 15 minutes.
Nutrition Facts : Calories 432.4, Fat 24.1, SaturatedFat 9.9, Cholesterol 40, Sodium 358.2, Carbohydrate 42.1, Fiber 5.3, Sugar 2.3, Protein 13.7
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