Best 2 Instant Pot Baked Potatoes With Broccoli And Cheddar Recipes

Indulge in a culinary delight with our collection of Instant Pot baked potato recipes, featuring three tantalizing variations that cater to diverse taste preferences. Embark on a taste journey with the classic Baked Potatoes with Broccoli and Cheddar, where fluffy potatoes embrace tender broccoli florets and a luscious cheddar cheese sauce. For a zesty kick, try the Southwest Baked Potatoes, bursting with flavors of roasted corn, black beans, and a spicy chipotle sauce. If you seek a hearty and comforting meal, the Italian Baked Potatoes await you, where potatoes nestle amidst succulent Italian sausage, colorful bell peppers, and a savory marinara sauce. Each recipe promises a symphony of flavors and textures, ensuring a satisfying and memorable dining experience.

Here are our top 2 tried and tested recipes!

BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY

Broccoli Cheddar Baked Potato Recipe by Tasty image

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

Ingredients

3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
4 oz cream cheese
1 cup cheddar cheese, plus more for topping
½ cup broccoli, chopped
2 teaspoons salt
1 teaspoon pepper
¼ cup milk
sour cream, to serve
chive, to serve

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 BAKED POTATOES

Broccoli-Cheddar Baked Potatoes image

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

Ingredients

1 large baking potato
1/4 cup chopped fresh broccoli
1/4 cup sliced fresh mushrooms
1 tablespoon diced pimientos
1 teaspoon canola oil
1/4 cup shredded reduced-fat cheddar cheese, divided
1/4 cup fat-free plain yogurt
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon paprika
Pepper to taste

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:

To save even more time, you can use frozen broccoli florets instead of fresh ones.
If you don't have an Instant Pot, you can also bake the potatoes in a conventional oven at 400 degrees Fahrenheit for about an hour, or until they are tender.
For a crispier potato skin, brush the potatoes with olive oil before baking.
To make the dish even more cheesy, add an extra 1/2 cup of shredded cheddar cheese to the broccoli mixture.
If you want a healthier version of this dish, you can use low-fat or fat-free milk and cheese. You can also omit the butter.

Conclusion:

This Instant Pot baked potato recipe with broccoli and cheddar is a quick and easy meal that is perfect for busy weeknights. It is also a great way to get your kids to eat their vegetables. The potatoes are fluffy and tender, the broccoli is tender-crisp, and the cheddar cheese sauce is creamy and flavorful. This dish is sure to be a hit with the whole family.