Broccoli & Cheese Stuffed Baked Potatoes
These Broccoli & Cheese Stuffed Baked Potatoes are loaded with tender broccoli, creamy potato filling, mustard, and plenty of melted cheddar for a comforting and satisfying meal.
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
Instructions
- 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.
- Note: Baking time may vary depending on the size and variety of the potatoes and your oven. Start checking them after 30–35 minutes; they are ready when easily pierced with a fork.
- Meanwhile, bring a small pot of salted water to a boil and blanch the broccoli for 3 minutes. Drain well and set aside.
- 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.
Notes
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