Broccoli baked potatoes

Broccoli baked potatoes

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(24 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
Put a new spin on the classic baked potato with this quick and tasty recipe

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal347
  • fat15g
  • saturates8g
  • carbs36g
  • sugars3g
  • fibre5g
  • protein19g
  • salt0.9g
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Ingredients

  • 4 baking potatoes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 300g broccoli, cut into small florets
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 tbsp wholegrain mustard
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g grated cheddar
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

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).

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Comments, questions and tips

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vickpole
6th Oct, 2011
3.05
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.
staceyb85
26th Sep, 2011
5.05
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.
sweetlove
25th Apr, 2011
What a scrummy dish - it will become a favourite with us!
lauraloo72
22nd Feb, 2011
1.05
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
plums1
5th Jul, 2013
Not silly at all. You're just doing it wrong. I thought this recipe was great.
Ferrari butterfly
1st Feb, 2011
5.05
Really tasty and quick, works mixing in diced carrot as well.
valeriewomble
8th Jan, 2011
3.05
Was tasty and will make again. Very easy. Wouldn't say it was amazing but good for cold weather and healthy.
carolyn12
6th Jan, 2011
5.05
Great prepare ahead recipe. Did this for New years day lunch. Great flavour.
rhianthomas1984
1st Sep, 2010
3.05
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.
nikkinoodle40
30th Jun, 2010
4.05
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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