Broccoli-stuffed baked potatoes
Delight your taste buds with these savory broccoli-stuffed baked potatoes! Fresh broccoli mixed with buttery garlic, a hint of black pepper, and topped with grated Parmesan cheese, create a wholesome and flavorful meal perfect for any occasion.
- 15 Mar 2024
- Cook time 40 min
- Prep time 12 min
- 2 Servings
- 6 Ingredients
{'title': 'Broccoli-Stuffed Baked Potatoes', 'description': '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.'}
Ingredients:
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!
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.
{'text': '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!'}
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 270kcal | 11% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 6g | 16% |
| Sugar 2.80g | 3% |
| Fat | |
| Fat 8g | 9% |
| Saturated 4.10g | 14% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 40mg | 8% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 2.73mg | 17% |
| Vitamin B6 0.79mg | 47% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 110mg | 119% |
| Vitamin E 0.16mg | 1% |
| Vitamin K 80ug | 64% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 2.27mg | 21% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 1140mg | 33% |
| Selenium, Se 3.89ug | 7% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 1.18mg | 11% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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