Broccoli baked potatoes
Put a new spin on the classic baked potato with this quick and tasty recipe
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
- 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).
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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Ingredients
- 4 baking potatoes
- 300g broccoli , cut into small florets
- 1 tbsp wholegrain mustard
- 1 egg , beaten
- 140g grated cheddar
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
Vegetarian
Ingredients
- 4 baking potatoes
- 300g broccoli , cut into small florets
- 1 tbsp wholegrain mustard
- 1 egg , beaten
- 140g grated cheddar
347 kcalories, protein 19g, carbohydrate 36g, fat 15 g, saturated fat 8g, fibre 5g, sugar 3g, salt 0.9 g
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02 January 2013
Chef Beck commented on this recipe
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28 February 2013
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