Best 3 Broccoli Cheddar Baked Potato Recipe By Tasty Recipes
Indulge in a culinary delight with our irresistible Broccoli Cheddar Baked Potato recipe, a symphony of flavors that will tantalize your taste buds. This delectable dish is a perfect blend of crispy, fluffy potatoes, a creamy, cheesy sauce, and tender broccoli florets, all baked to perfection. As you savor each bite, the rich cheddar cheese sauce envelops the potatoes, creating a harmonious union of flavors that will leave you craving more. But that's not all! This versatile recipe offers three additional variations to suit your preferences. For a vegetarian delight, try the Broccoli Cheddar Baked Potato without bacon, where the vegetables take center stage. Experience a delightful twist with the Sweet Potato Cheddar Baked Potato, where the natural sweetness of sweet potatoes complements the cheesy sauce beautifully. And for those who love a bit of spice, the Spicy Broccoli Cheddar Baked Potato packs a flavorful punch with the addition of jalapeños and cayenne pepper. No matter which variation you choose, you're in for a culinary journey that will satisfy your cravings and leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, cream cheese, cheddar cheese, broccoli, salt, pepper, milk, sour cream, chive
Provided by Vaughn Vreeland
Categories Sides
Yield 3 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
- Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
- Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
- In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
- Scoop the potato mixture back into the potatoes and top with cheddar cheese.
- Bake an additional 15 minutes until the cheese is melted.
- Serve warm with sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 683 calories, Carbohydrate 60 grams, Fat 39 grams, Fiber 5 grams, Protein 23 grams, Sugar 5 grams
BROCCOLI CHEDDAR 2-FOOT-LONG POTATO SKIN RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, onion, garlic, broccoli, salt, pepper, cream cheese, shredded cheddar cheese, shredded mozzarella cheese, fresh parsley
Provided by Julie Klink
Categories Snacks
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425˚F (220˚C)
- On a baking sheet, place the 4 potatoes. Using a fork, puncture holes all around the potatoes. Bake for 1 hour until the potato gives when you press into it.
- In a pan, heat 1 tablespoon of olive oil. Add the onions and cook until golden.
- Add the garlic, broccoli, salt, and pepper, and cook until the broccoli is tender. Scoop mixture into a bowl.
- Add the cream cheese and cheddar cheese to the bowl of broccoli and stir to combine. Set aside.
- Once the potatoes have cooled, place one on a cutting board. Cut the potato in half lengthwise. Cut off one of the ends of the potato. Using a spoon, scoop out the insides of the potato making sure not to scoop out too much or the potato skin will be too thin. With the remaining potatoes, cut them in half lengthwise and cut off both of the ends and scoop out the potato.
- On a parchment paper-lined baking sheet, place both ends. Place three of the skins alongside one potato end and place the other 3 potato skins alongside the other end
- Brush the potato skins with the rest of the olive oil and season with salt and pepper.
- Scoop the broccoli cheddar mixture into the potato skins and press down into an even layer. Sprinkle the rest of the cheddar cheese and mozzarella cheese over the potato skins. Bake for 5 minutes until melted.
- Top with parsley.
- Enjoy!
Nutrition Facts : Calories 403 calories, Carbohydrate 36 grams, Fat 22 grams, Fiber 4 grams, Protein 15 grams, Sugar 4 grams
BROCCOLI-CHEDDAR BAKED POTATOES
This hearty side dish will bring good taste and a dash of holiday color to any table, promises Mary Bauer in Wichita, Kansas. "It's great with almost any entree." TIP: Adding a cup of leftover diced chicken to the vegetables makes this a quick lunch or meal-in-itself, suggests Mary.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Scrub and pierce potato. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, saute the broccoli, mushrooms and pimientos in oil until vegetables are tender; set aside. , When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell. , In a small bowl, mash the pulp. Stir in 2 tablespoons cheese, yogurt, salt, garlic powder, paprika and pepper. Stir in broccoli mixture. Spoon into potato shells. Sprinkle with remaining cheese. Place on a baking sheet. , Bake at 375° for 10 minutes or until cheese is melted.
Nutrition Facts : Calories 226 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 417mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
Tips:
- For crispier potatoes, pierce them with a fork before baking.
- To prevent the potatoes from drying out, wrap them in aluminum foil before baking.
- If you don't have a baking dish, you can bake the potatoes directly on the oven rack. Just make sure to place a baking sheet underneath to catch any drippings.
- To make the broccoli cheddar sauce, you can use either fresh or frozen broccoli. If using frozen broccoli, thaw it completely before using.
- You can use any type of cheese you like in the broccoli cheddar sauce. Cheddar, Monterey Jack, and Gruyère are all good options.
- If you don't have any sour cream, you can use plain yogurt instead.
- To make the potatoes ahead of time, bake them according to the recipe and then let them cool completely. Store the potatoes in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the potatoes in a preheated oven at 350 degrees Fahrenheit until warmed through.
Conclusion:
Broccoli cheddar baked potatoes are a delicious and easy-to-make dish that is perfect for any occasion. They are also a great way to use up leftover broccoli and cheese. With a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a quick and easy dinner idea, give broccoli cheddar baked potatoes a try.
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