Broccoli baked potatoes

Broccoli baked potatoes

Put a new spin on the classic baked potato with this quick and tasty recipe

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

Vegetarian

Vegetarian

Method

  1. 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.
  2. 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).
Try

Tangy tomato relish

Heat 1 tbsp oil in a pan, add 1 finely chopped onion, then gently fry until softened. Stir in 1 crushed garlic clove, 300ml tomato passata, 1 tbsp each red wine vinegar, muscovado sugar and Worcestershire sauce (vegetarian versions available), then bring to the boil. Simmer for 5 mins, taste and season if necessary, then serve warm or cold with the Broccoli baked potatoes. This relish is also delicious with sausages.

347 kcalories, protein 19g, carbohydrate 36g, fat 15 g, saturated fat 8g, fibre 5g, sugar 3g, salt 0.9 g

Recipe from Good Food magazine, October 2009.

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Latest comments and suggestions

Results 1-20

  • Binder photo schizopear

    14 September 2009

    schizopear rated and commented on this recipe

    1 stars

    without the salsa this was very bland and disappointing.

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  • Binder photo schizopear

    14 September 2009

    schizopear commented on this recipe

    oops, i didn't actually mean to rate it... as i didn't make the salsa i don't think my rating is fair so please ignore!

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  • Binder photo Natalie

    21 September 2009

    Natalie rated this recipe

    4 stars

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  • Binder photo Karl

    27 September 2009

    Karl rated and commented on this recipe

    5 stars

    Great one for the family, loved it

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  • Binder photo ferraributterfly

    01 November 2009

    ferraributterfly rated and commented on this recipe

    5 stars

    Really loved this one!

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  • Binder photo Liv

    21 January 2010

    Liv rated this recipe

    5 stars

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  • Binder photo rebecca

    02 June 2010

    rebecca rated and commented on this recipe

    3 stars

    Really enjoyed, served with baked beans. enjoyed leftovers more the following day. will make again :-)

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  • Binder photo Tracinda

    04 June 2010

    Tracinda rated and commented on this recipe

    5 stars

    Great, easy, wholesome recipe! It's very easy to adapt to different ingredients too, I added some fried mushrooms (as I'm addicted to them), chopped cherry toms, parmesan cheese, and fresh breadcrumbs on top, yum!

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  • Binder photo nikkinoodle

    30 June 2010

    nikkinoodle rated and commented on this recipe

    4 stars

    Loved this recipe..definetly a keeper! Was lazy and used shop bought tomato relish was yummy and went beautifully with the recipe. Recommended and would make again

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  • Binder photo Coco Loco

    01 September 2010

    Coco Loco rated and commented on this recipe

    3 stars

    Enjoyed this recipe however i under cooked the broccoli slightly so it was a little too crunchy. I also baked my potatoes in the oven for 1 1/2 hours (instead of using the microwave) as i find the skin goes crispier and tends to hold its shape a bit better. Next time i'll serve it with the tomato relish to give it more flavour.

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  • Binder photo Carolyn

    06 January 2011

    Carolyn rated and commented on this recipe

    5 stars

    Great prepare ahead recipe. Did this for New years day lunch. Great flavour.

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  • Binder photo Womble

    08 January 2011

    Womble rated and commented on this recipe

    3 stars

    Was tasty and will make again. Very easy. Wouldn't say it was amazing but good for cold weather and healthy.

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  • Binder photo ferraributterfly

    01 February 2011

    ferraributterfly commented on this recipe

    Really tasty and quick, works mixing in diced carrot as well.

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  • Binder photo laura

    22 February 2011

    laura rated and commented on this recipe

    1 stars

    Because you microwave the potatoes cutting out the middles just causes colapse. I have to wedge then in a loaf tin just to keep some shape! A silly recipe which was ok once cooked

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  • Binder photo Val

    25 April 2011

    Val commented on this recipe

    What a scrummy dish - it will become a favourite with us!

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  • Binder photo StaceyB85

    26 September 2011

    StaceyB85 rated and commented on this recipe

    5 stars

    These were delicious, I didn't think it was possible to make Jacket Spuds healthy and even more filling! Served with a few spoonfulls of beans on top as it can be quite dry without.

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  • Binder photo Victoria

    06 October 2011

    Victoria rated and commented on this recipe

    3 stars

    This is ok, not the best flavour combination as we weren't keen on the mustard but the method is good and it was easy, so fine for a mid week family meal.

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  • Binder photo teresa

    17 May 2012

    teresa rated and commented on this recipe

    4 stars

    Easy to make and a nice snack

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  • Binder photo Hanacotta

    05 August 2012

    Hanacotta rated and commented on this recipe

    4 stars

    I made mine without the salsa but part of a main meal with veg and gravy. Me and my Mum really enjoyed it :)

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  • Binder photo Yorkshire Bex

    25 October 2012

    Yorkshire Bex rated and commented on this recipe

    5 stars

    Made this last night. I didn't microwave it, or use the egg, used a few tbsp of sour cream when mashing the potato instead. Also forgot to put the mustard in - just realised as I was putting them back in the oven. Served it with bbq beans instead of the salsa. Really nice and the OH gave it the thumbs up too.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 30 mins

Vegetarian

Vegetarian

Ingredients

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347 kcalories, protein 19g, carbohydrate 36g, fat 15 g, saturated fat 8g, fibre 5g, sugar 3g, salt 0.9 g

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