Broccoli baked potatoes

Broccoli baked potatoes

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(40 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4

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

Nutrition and extra info

  • Vegetarian


  • kcal347
  • fat15g
  • saturates8g
  • carbs36g
  • sugars3g
  • fibre5g
  • protein19g
  • salt0.9g
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  • 4 baking potatoes



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

  • 300g broccoli, cut into small florets



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

  • 1 tbsp wholegrain mustard
  • 1 egg, beaten



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

  • 140g grated cheddar



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


  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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4th Feb, 2019
Daughter loves it
30th Jan, 2018
Really handy recipe - it's great as a student, requires very little skill and can easily be reheated or eaten cold as lunch the next day! Does create more filling than needed for the shells in my experience though, so I usually either bake this alongside the shells or fry it.
18th Dec, 2014
Left out the broccoli and served it as a side dish with fish.
2nd Nov, 2014
Just tried this has I didn't have much in and threw some ham in too but axed the mustard as was feeding my 1 year old and it's a success! Thank you!
19th Sep, 2013
Very yummy. I added some chopped chorizo to them and that was very nice.
21st Aug, 2013
Love this recipe, we make it atleast once a month and have the left over the next day.
5th Jul, 2013
I added some chopped spring onion to mine. What a delicious recipe.
28th Feb, 2013
I really enjoyed this one, am making it again tonight in fact! I didn't use the egg when I made mine and I baked my potatoes in the oven so the skins were nice and crispy. Don't think I'll boil my broccoli this time, will roast it instead for 5-10 minutes and going to use blue cheese instead of cheddar - I'm looking forward to it already.
2nd Jan, 2013
Easy and very yummy
25th Oct, 2012
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.


jade kirby's picture
jade kirby
26th Dec, 2018
Would it be possible to freeze these or would it ruin the taste/texture?
goodfoodteam's picture
27th Dec, 2018
Thanks for your question. We really think these are much better served fresh.
lolliepop13's picture
7th Sep, 2014
Some people said the mustard was overpowering and it was a bit dry. I am doing this for a healthy lunch in yr8 any ideas for what I could do to stop it being do dry
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your question, why not add a few tablespoons of mayonnaise to the mixture and use half the amount of mustard instead? Hope this helps.
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