Broccoli and Cheddar jacket potatoes
Fluffy baked potatoes with tender broccoli, warm milk and melted Cheddar folded into the middle. A simple vegetable dinner with no separate cheese sauce.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 2 baking potatoes, about 300g each, scrubbed
- 300g broccoli, small florets
- 100g Cheddar, grated
- 60ml milk
- 1 tsp olive oil
- Black pepper, to taste
Method
- Prepare the filling ingredients
Wash broccoli, cut into small florets and slice any tender stem thinly. Grate the cheese and measure the milk. Keep these ready while the potatoes bake.
- Bake the potatoes
Heat the oven to 220°C, or 200°C fan. Prick potatoes with a fork, rub with oil and place on a tray. Bake for 60–75 minutes until soft right through when pierced; allow longer for very large potatoes.
- Cook the broccoli
When potatoes are nearly ready, boil broccoli in water for 5–7 minutes until tender. Drain thoroughly and chop roughly. Warm milk gently in the empty pan without boiling over.
- Fill
Split potatoes carefully. Scoop most of the flesh into a bowl, leaving skins intact. Mash with warm milk, half the cheese and pepper, then fold in broccoli and return to the skins.
- Melt the topping
Scatter remaining cheese on top and return to the oven for 5 minutes until melted and hot. Serve one filled potato per person.
Make it work with what you have
- Drain broccoli well so water does not dilute the potato filling.
- Red Leicester can replace Cheddar. Use cheese suitable for your dietary requirements.