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Friday, March 22, 2013

Broccoli and Cheddar Baked Potato

Photo courtesy of The Cooking Corner.
   Potatoes are just one of my things. I love a spud. They are one of the most versatile items I can think of in the pantry. If your spud is big enough, and piled high with toppings, it can be a meal in itself. 
   The hubby likes meat, so besides the obvious bacon bits on a potato, I've used tiny cubes of leftover ham. That turned out surprisingly good, it was that balance of gooey cheese and salty meat.
   Recently I needed a hearty side dish, so I topped a buttered baked potato with steamed broccoli florets and sharp cheese. I considered it a tasty, easy way to get most of the food groups in one dish. It's a perfect combo when you're in a hurry, need something easy or are short on supplies.

Broccoli and Cheddar Baked Potato
2 large Idaho potatoes
1-1/2 cups broccoli florets
1/2 cup shredded sharp cheddar cheese
butter
salt
pepper

Oven method -
Preheat oven to 350.
Puncture potato skins with fork or knife.


Bake 45 minutes - 1 hour. (You can tell when they're done by lightly squeezing potatoes.)
During the last 15 minutes of baking, steam broccoli.


Put frozen broccoli into steamer, above 1-inch of water. Microwave 4 minutes, then rotate and microwave for 4 more minutes. Let stand, covered for 5 minutes.


Remove potatoes from oven and let set for a few minutes.

Microwave method -
Puncture skins and place on paper towel in microwave. Cook on high 3 minutes per side rotating and flipping for 12-15 minutes (depending on size of potato and heat of microwave. Let set while broccoli cooks.

To assemble -
Split potatoes, add butter, salt and pepper. Top with chopped broccoli and shredded cheese. Microwave for 30-45 seconds just to melt cheese and butter. Makes 2.

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