Broccoli cheddar baked potatoes
Fluffy baked potatoes topped with broccoli and melted cheddar.
Serving illustration.
Fluffy baked potatoes topped with broccoli and melted cheddar. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Use potatoes of similar size so both portions finish together. This is an oven method, not a shortened microwave method.
Drain broccoli before it goes onto the potato. Excess steaming water can make the topping run into the fluffy center.
Before you start
Allow time for the potatoes: the bake is longer than most of the quick skillet recipes. Serve with another side if you want a larger meal.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Follow the preparation directions on packaged ingredients. Keep cooked food and preparation utensils separate from any raw animal ingredients in the kitchen.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Broccoli cheddar baked potatoes
Prep and cooking times are estimates.
Ingredients
How to make it
- Heat ovenHeat oven to 425°F (220°C). Scrub potatoes, dry them and prick several times with a fork. Rub lightly with oil.
- BakePlace potatoes on a baking tray and bake about 45–60 minutes, until a knife slides easily into the centers. Large potatoes need longer.
- Cook broccoliNear the end, steam broccoli until tender, about 4–5 minutes depending on size. Drain well.
- FillSplit potatoes lengthwise and loosen the centers with a fork. Season with salt and pepper, add broccoli, then top with cheddar.
- Melt and serveReturn to the oven briefly until cheese melts. Transfer carefully to plates; the potato interiors will be very hot.
Make it work for you
Use potatoes of similar size so both portions finish together. This is an oven method, not a shortened microwave method. Drain broccoli before it goes onto the potato. Excess steaming water can make the topping run into the fluffy center.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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