Broccoli baked potatoes

Broccoli baked potatoes

  • Rating: 4 out of 5.40 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal347
fat15g
saturates8g
carbs36g
sugars3g
fibre5g
protein19g
low insalt0.9g
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Ingredients

Method

  • STEP 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.

  • STEP 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).

RECIPE TIPS
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.

Goes well with

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    Rating: 4 out of 5.40 ratings
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