Broccoli-stuffed baked potatoes
Broccoli-stuffed baked potatoes are a nutritious and flavorful dish featuring tender potatoes filled with sautéed broccoli, garlic, and parmesan cheese. This easy recipe is perfect for a comforting meal any day of the week.
Cook time 40 min
Prep time 12 min
Ingredients:
2 potatoes2 cups broccoli
1 tbsp salted butter
2 tbsp grated parmesan cheese
1 garlic clove
1 dash black pepper
A delicious and healthy twist on a classic comfort food, broccoli-stuffed baked potatoes make for a satisfying and nutritious meal. Packed with vitamins and flavor, this dish is easy to prepare and perfect for a weekday dinner or a special occasion.
Instructions:
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean and pierce them several times with a fork to allow steam to escape.
- Place the potatoes directly on the oven rack or on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
- While the potatoes are baking, bring a pot of water to boil.
- Add the broccoli to the boiling water and cook for 3-4 minutes, or until it is tender but still vibrant green.
- Drain the broccoli and set it aside.
- In a small skillet, melt the salted butter over medium heat.
- Add the minced garlic to the melted butter and sauté for about 1 minute, or until fragrant but not browned.
- Add the cooked broccoli to the skillet and toss to coat it with the butter and garlic.
- Remove the skillet from heat and stir in the grated Parmesan cheese and a dash of black pepper.
- Once the potatoes are baked, remove them from the oven and let them cool slightly.
- Carefully cut a slit lengthwise along the top of each potato and gently press the ends to slightly open each one.
- Using a spoon, scoop out some of the potato flesh to create a small well in each potato. Reserve the scooped-out potato flesh in a bowl.
- Add the reserved potato flesh to the broccoli mixture, stirring to combine everything evenly.
- Spoon the broccoli filling back into the potato shells, mounding it up generously.
- Place the stuffed potatoes back in the oven for an additional 10 minutes to heat through and allow the flavors to meld.
- Remove the stuffed potatoes from the oven and let them cool for a minute or two before serving.
- Enjoy your Broccoli-Stuffed Baked Potatoes as a satisfying side dish or a wholesome main course!
Broccoli-stuffed baked potatoes combine the creamy texture of baked potatoes with the crunchy, fresh taste of broccoli, enhanced by the richness of butter and parmesan cheese. This dish is not only flavorful but also nutrient-dense, making it an excellent choice for a wholesome meal. Enjoy your delicious creation!
Broccoli-stuffed baked potatoes FAQ:
Bake the potatoes at 400°F (200°C) for about 45-60 minutes, or until they are tender enough to be pierced with a fork.
Yes, you can substitute broccoli with vegetables like spinach, cauliflower, or even sautéed mushrooms for a different flavor profile.
Store leftover broccoli-stuffed potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Medium-sized russet or Idaho potatoes work best for this recipe, as they have enough space to hold the filling and maintain a fluffy texture.
The broccoli is properly cooked when it is tender but still vibrant green, which should take about 3-4 minutes in boiling water.
Tips:
- Pierce the potatoes with a fork before baking to ensure even cooking and to prevent them from bursting.
- Steam the broccoli just enough to keep them slightly crunchy, as they will cook further during the final baking.
- After scooping out the potato flesh, mash it with butter before mixing in the broccoli and parmesan for a creamier texture.
- For added flavor, consider adding a sprinkle of garlic powder or your favorite herbs into the potato mixture.
- If you're looking for extra crispiness, you can finish the potatoes under the broiler for a couple of minutes after stuffing and baking them.
Nutrition per serving
2 ServingsCalories 270kcal
Protein 8g
Carbohydrates 44g
Fiber 6g
Sugar 2.80g
Fat 8g
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