Cheesy broccoli-stuffed potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4 baking potatoes
- 1 tbsp sunflower oil
- 1 small broccoli(about 300g), broken into small florets (or use frozen sweetcorn or peas)
- 50g unsalted butter
- 150g cheddargrated
Nutrition: Per serving
- kcal809
- fat53g
- saturates30g
- carbs48g
- sugars5g
- fibre10ghigh
- protein29g
- salt1.9g
Method
step 1
Heat the oven to 220C/200C fan/ gas 7. Prick the potatoes all over with a fork, rub over the oil and season with salt. Put the potatoes directly on the oven rack and bake for 1 hr until the skin is crisp and golden, and the potatoes are cooked. Leave until cool enough to handle, about 15 mins. Meanwhile, cook the broccoli in a pan of boiling water for 3-4 mins until just tender. Drain.
step 2
Cut the baked potatoes in half lengthways and scoop the flesh into a bowl, leaving a border. Put the skins on a baking tray. Mash the potato flesh, then stir in the butter, two-thirds of the cheese, and the broccoli. Season. Spoon the filling into the potato skins. Top with the rest of the cheese and bake for 15-20 mins until golden.
