Lunch

Broccoli Cheddar Baked Potatoes

Name: Broccoli Cheddar Baked Potatoes
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4 filled potatoes
Ingredients: 4 medium russet potatoes, about 250 to 300 g each; 2 teaspoons (10 ml) olive oil; 1/2 teaspoon fine salt, divided; 4 cups (about 350 g) small broccoli florets; 2 tablespoons (30 ml) water; 1/4 teaspoon ground black pepper; 1 cup (100 g) shredded sharp cheddar; 1/2 cup (120 g) plain Greek yogurt; 2 green onions, thinly sliced

Crisp-skinned baked potatoes filled with broccoli, melted cheddar and Greek yogurt.

Makes: 4 filled potatoes
Prep: 15 minutes
Cook: 70 minutes
Total: About 85 minutes

The total includes oven heating and the 5-minute rest. Steam the broccoli while the potatoes finish baking; potato size affects the baking time.

Save to my kitchen

Jump to recipe

Directions

Wash your hands. Heat the oven to 425 F (220 C). Scrub the potatoes under cool running water and dry them. Prick each several times with a fork, rub with the olive oil and sprinkle with 1/4 teaspoon of the salt.
Set the potatoes on a rimmed baking sheet and bake unwrapped for 55 to 65 minutes, until the skins are crisp and a thin knife slides easily into the centres. Larger potatoes may need more time.
During the final 10 minutes of baking, rinse the broccoli and green onions under cool running water. Place the broccoli and 2 tablespoons water in a large microwave-safe bowl. Cover with a vented microwave-safe lid and cook on high for 3 to 4 minutes, stirring halfway through, until tender. Carefully drain off the water, then season with the remaining 1/4 teaspoon salt and the black pepper.
Protect your hands from the heat and cut each potato lengthwise. Gently press the ends inward to open the potato and fluff the flesh with a fork. Divide the broccoli among the 4 potatoes and sprinkle each with 1/4 cup cheddar.
Return the filled potatoes to the oven for 3 to 5 minutes, until the cheese melts. Rest for 5 minutes, then add 2 tablespoons Greek yogurt and one-quarter of the sliced green onions to each potato. Serve hot.

Serving and storage

Refrigerate leftover potatoes with broccoli and cheese in shallow containers within 2 hours at 40 F (4 C) or below, keeping the yogurt and green onions separate. Eat within 3 days. Reheat the potatoes in a covered oven-safe dish at 350 F (175 C) until the centres reach 165 F (74 C), about 25 to 35 minutes; uncover near the end if you want the skins crisper. Add the cold toppings after reheating. Reheat only the portion needed, once.

Save to my kitchen