Broccoli-and-Cheddar-stuffed Baked Potatoes

Broccoli-and-Cheddar-stuffed Baked Potatoes Recipe | Vegetarian

Preparation time: 15 minutes | Cooking time: 1 hour 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Broccoli-and-Cheddar-stuffed Baked Potatoes are a delicious and satisfying dish that combines the creamy goodness of baked potatoes with the nutritious crunch of broccoli and the savory flavor of cheddar cheese. This recipe is perfect for a cozy night in or as a side dish for a family dinner.

History

The combination of broccoli and cheddar cheese has been a popular one for many years, often found in dishes like casseroles and soups. The idea of stuffing baked potatoes with this tasty mixture adds a new twist to a classic flavor combination, creating a hearty and flavorful dish that is sure to please.

Ingredients

2 large baking potatoes (10 oz (283 g) each)
1 head of broccoli, cut into small florets and stems (2.5 cups)
0.5 tsp of salt
4 oz (113 g) of shredded soy “cheddar cheese” (1 cup)
2 tbsp of soy “sour cream”
2 tsp of soy “bacon” bits

How to prepare

Preheat the oven to 400°F (204°C).
Bake the potatoes until they are tender when pierced with a fork, about 1 hour.
Meanwhile, in a medium saucepan, combine the broccoli, salt, and 0.67 cup of water.
Cover the saucepan, bring it to a boil, and cook until the broccoli is just tender, about 5 minutes.
Drain the broccoli well and set it aside.
Remove the potatoes from the oven and let them cool slightly.
Reduce the oven temperature to 350°F (177°C).
Line a baking sheet with foil.
Cut each potato lengthwise in half.
Scoop out the flesh into a medium bowl, leaving 0.5 inch-thick shells.
Using a fork, mix the 'cheese' and 'sour cream' into the potato flesh; fold in the cooked broccoli.
Season with salt and freshly ground pepper to taste.
Heap the filling into the potato shells, packing it lightly.
Sprinkle 0.5 tsp of 'bacon' bits over each potato, pressing them into place.
Place the stuffed potatoes on the prepared baking sheet and bake them until the 'cheese' has melted and the filling is heated through, about 20 minutes.

Variations

Try using different types of cheese, such as mozzarella or pepper jack, for a unique flavor twist.
Add in cooked chicken or bacon for extra protein and flavor.
Mix in some diced red bell peppers or onions for added crunch and flavor.

Cooking Tips & Tricks

Make sure to bake the potatoes until they are tender all the way through to ensure a creamy texture.

- Be sure to drain the broccoli well after cooking to prevent the filling from becoming too watery.

- Feel free to customize the recipe by adding in your favorite seasonings or toppings, such as extra bacon bits or a sprinkle of paprika.

Serving Suggestions

Serve Broccoli-and-Cheddar-stuffed Baked Potatoes as a main dish with a side salad or as a side dish alongside grilled chicken or steak.

Cooking Techniques

Baking the potatoes until tender ensures a creamy texture for the filling.

- Boiling the broccoli briefly helps to soften it before mixing it into the filling.

- Melting the cheese in the oven gives the dish a gooey and delicious finish.

Ingredient Substitutions

Use regular cheddar cheese instead of soy "cheddar cheese" if preferred.

- Substitute regular sour cream for soy "sour cream" if desired.

- Use real bacon bits instead of soy "bacon" bits for a non-vegetarian option.

Make Ahead Tips

Prepare the filling for the potatoes ahead of time and store it in the refrigerator until ready to bake. This can help save time on busy weeknights.

Presentation Ideas

Garnish the stuffed potatoes with a sprinkle of fresh parsley or chives for a pop of color and freshness.

Pairing Recommendations

Pair Broccoli-and-Cheddar-stuffed Baked Potatoes with a crisp green salad and a glass of white wine for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Broccoli-and-Cheddar-stuffed Baked Potatoes contains approximately 300 calories.

Carbohydrates

Each serving of Broccoli-and-Cheddar-stuffed Baked Potatoes contains approximately 40 grams of carbohydrates.

Fats

Each serving of Broccoli-and-Cheddar-stuffed Baked Potatoes contains approximately 10 grams of fat.

Proteins

Each serving of Broccoli-and-Cheddar-stuffed Baked Potatoes contains approximately 8 grams of protein.

Vitamins and minerals

Broccoli is a great source of vitamins C and K, as well as fiber and antioxidants. Potatoes are rich in potassium and vitamin B6. Cheddar cheese provides calcium and vitamin D.

Alergens

This recipe contains soy and may contain dairy allergens.

Summary

Broccoli-and-Cheddar-stuffed Baked Potatoes are a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Broccoli-and-Cheddar-stuffed Baked Potatoes are a delicious and nutritious dish that is perfect for a cozy night in or as a side dish for a family dinner. With a creamy filling of broccoli, cheddar cheese, and sour cream, these stuffed potatoes are sure to be a hit with everyone at the table.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Broccoli-and-Cheddar-stuffed Baked Potatoes. It was a hot summer day, and I was rummaging through an old cookbook that belonged to my dear friend Mary. Mary was a fantastic cook, and her recipes were always a hit at gatherings. As I flipped through the pages, my eyes landed on a recipe that caught my attention - Broccoli-and-Cheddar-stuffed Baked Potatoes.

I had never heard of such a dish before, but something about it intrigued me. I could just imagine the creamy cheddar cheese oozing out of a perfectly baked potato, mixed with tender broccoli florets. It sounded like the ultimate comfort food, and I knew I had to give it a try.

I decided to make the recipe for a family dinner that weekend. As I gathered all the ingredients - russet potatoes, broccoli, cheddar cheese, sour cream, butter, and seasonings - I couldn't help but feel excited to see how it would turn out. I followed the instructions carefully, baking the potatoes until they were tender and then scooping out the insides to create a fluffy base for the filling.

Next, I steamed the broccoli until it was just crisp-tender and mixed it with the shredded cheddar cheese, sour cream, butter, and seasonings. The scent that filled the kitchen was mouthwatering, and I couldn't wait to fill the potatoes with the cheesy broccoli mixture and bake them until golden and bubbly.

When I finally pulled the Broccoli-and-Cheddar-stuffed Baked Potatoes out of the oven, they looked absolutely delicious. The cheese was melted and gooey, and the broccoli was perfectly cooked. I couldn't wait to dig in and see how it tasted.

As my family sat down to dinner and took their first bites, their faces lit up with delight. The combination of flavors was incredible - the creamy cheddar cheese paired perfectly with the tender broccoli and fluffy potato. It was a hit with everyone at the table, and I knew this recipe would become a staple in our household.

From that day on, I made Broccoli-and-Cheddar-stuffed Baked Potatoes regularly for family dinners and special occasions. Each time I made it, I remembered that hot summer day when I stumbled upon the recipe in Mary's old cookbook. It was a reminder of the joy of discovering new dishes and sharing them with loved ones.

Over the years, I've added my own twist to the recipe, experimenting with different cheeses, seasonings, and toppings. Sometimes I'll sprinkle crispy bacon or green onions on top, or add a dollop of tangy Greek yogurt for a creamy finish. No matter how I choose to make it, the Broccoli-and-Cheddar-stuffed Baked Potatoes always bring a smile to my family's faces.

I am grateful for the memories and traditions that this recipe has brought into our home. It's a reminder of the joy of cooking and sharing delicious food with those we love. And every time I make these stuffed baked potatoes, I think of Mary and how her recipes continue to inspire me to create delicious meals for my family.