Broccoli & Cheese Stuffed Baked Potatoes
These Broccoli & Cheese Stuffed Baked Potatoes turn a few simple ingredients into a hearty, comforting dish.
Ingredients
- 4 large potatoes
- 300 g broccoli cut into small florets
- 1 tbsp mustard
- 1 egg
- 150 g cheddar cheese grated
- salt
- pepper
- olive oil
- For serving:
- mayonnaise
- fresh chives finely chopped
Method
- Preheat the oven to 200°C (392°F), fan mode.
- Pierce the potatoes all over with a fork. Place each potato on a separate piece of aluminum foil. Drizzle with olive oil and season with salt and freshly ground black pepper. Wrap each potato tightly in the foil and place in a baking dish.
- Bake for 30–35 minutes, until fork-tender.
Baked again until golden and bubbling, they’re delicious served warm with a little mayonnaise and freshly chopped chives. They make a great meat-free lunch, easy dinner, or filling side dish.
- Once the potatoes are cooked, cut them in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving a border around the edges to create sturdy “potato shells.”
- Finely chop the scooped-out potato flesh and transfer it to a bowl. Add the mustard, egg, 100g (3.5 oz) of the cheddar, and the blanched broccoli. Mix until well combined. Spoon the filling back into the potato shells and sprinkle with the remaining cheddar.
- Transfer the stuffed potatoes to a baking tray and bake for 10–15 minutes, until the cheese is melted and golden.
- Garnish with freshly chopped chives and serve warm with mayonnaise.
