The most delicious Broccoli Cheese stuffed inside a giant crispy baked potato. Broccoli Baked Potatoes are about to change your life!
Broccoli Baked Potatoes
You guys, seriously. When I say I face planted each and everyone one of these I truly mean it. Think cheesy baked potato, but more intense. Think broccoli cheese, with all the carbs it rightfully deserves. You with me? Okay good. Here’s what you’ll need:
- Flour, Butter & Milk (for the roux)
- Dijon Mustard
These are perfect for an indulgent lunch, an easy dinner with some grilled chicken or even as part of a spread at your next roast dinner! The broccoli cheese is the main event of these bad boys, so let’s tuck into that quickly.
The cheesy broccoli in these potatoes is pretty similar to my broccoli and cauliflower cheese, just with a few tweaks. In that recipe I roast the broccoli, and you could totally do that here. But for this recipe I actually pan fry the broccoli.
Pan Fried Broccoli
I do this for a couple of different reasons. First is purely convenience (all in one pan). Second is for the flavour though. Just like roasting, you get gorgeous caramelization, which adds flavour to the broccoli. I don’t recommend boiling the broccoli. Not only do you lose out on flavour, but the broccoli heads will absorb the water and release it when they bake. This will dilute both the flavour and texture.
How to make Broccoli Cheese (quick summary)
- Melt butter in pan.
- Fry Broccoli.
- Stir in Flour.
- Gradually whisk in milk.
- Add mustard, chives and cheese.
- Stir to combine.
Cheesy Broccoli Stuffed Potatoes
Alright, let’s get stuffing.
You’ll need 4 very large baking potatoes. Russets work great. Bake them, slice them, gut them and stuff them. Simples! Make sure you leave enough space around the skin to hold the filling (and not leak out).
How to make Broccoli Baked Potatoes (quick summary)
- Stab potatoes, rub in oil and salt.
- Bake until crispy and knife tender.
- Slice off top.
- Slice about 1/4″ away from skin and scoop out centre.
- Pour in broccoli cheese.
- Top with more cheese and bake in oven.
Can I make these ahead of time?
If you want to make them ahead of time I recommend making the broccoli cheese and potatoes separately. Just before serving, combine the two and pop in the oven at a slightly lower temp for 5mins extra.
And there we have it! Couldn’t be easier and consequently couldn’t be more delicious! With regards to your leftover mash, you could totally use it in Tuna Potato Patties, or turn it into Mustard Mash. These recipes also go perfectly with a side of mash:
What to serve with Mashed Potato
Hey, whilst you’re here why not check out my other recipes?
Alrighty, let’s tuck into the cheesy broccoli potatoes shall we?!
How to make Cheesy Broccoli Baked Potatoes (Full Recipe & Video)
Cheesy Broccoli Baked Potatoes
- Baking Tray
- Sharp Knife & Chopping Board
- Large, Deep Frying Pan
- Jug (for milk)
- Cheese Grater
- Serving Spoon
Ingredients (check list):
- 4 large Baking Potatoes (Russets work great)
- 14oz / 400g Broccoli Florets (diced into very small chunks)
- 2 1/2 cups / 250g Strong Cheddar, grated (save some to top)
- 2 cups / 500ml Milk, at room temp
- 3 tbsp Butter
- 2 tbsp Flour
- 1 tbsp Dijon Mustard
- 1 tbsp Fresh Chives, finely diced
- Salt & Pepper, to taste
- Olive Oil, as needed
- Stab your potatoes a few times all around, then coat in a drizzle of olive oil and a pinch of salt. Pop in the oven at 356f/180c for 90mins, or until deep golden, crispy and knife tender.
- Meanwhile, melt 3 tbsp butter in a pan over medium heat. Add 14oz/400g broccoli florets and fry for 5 mins until they JUST begin to pick up colour. Turn heat to low and continue frying for another 10mins or until they soften. Season with salt and pepper. (Alternatively you can roast the broccoli)
- Turn heat back up to medium, stir in 2 tbsp flour and fry for a few mins. Gradually pour in 2cups/500ml milk, whisking as you go, until thickened and lump free.
- Turn off heat and stir in 2cups/200g cheddar. Add 1 tbsp dijon mustard, 1 tbsp fresh chives and seasoning to taste. Place to one side.
- When the potatoes are cool enough to handle, slice the very tops off. Gut out the centre, leaving a thin wall attached to thin skin (enough that will keep the filling from seeping out). Split broccoli cheese among potatoes and top with your remainder of cheese.
- Pop back in the oven at 220c/430f for 10-15mins or until golden and bubbly on top. Allow to rest for a few mins so the filling thickens slightly then tuck in!
Quick 1 min demo!
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