Recipe: Tasty Baked Potatoes with Broccoli and Cheese

Baked Potatoes with Broccoli and Cheese. Poke a few holes in the potatoes with a fork. Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Baked potatoes are ideal side dishes for a crowd.

Loaded baked potatoes are so quick and easy to make. These are a bit lighter by adding some mashed cauliflower to the potatoes! In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. You can cook Baked Potatoes with Broccoli and Cheese using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Baked Potatoes with Broccoli and Cheese

1. Prepare 6 medium of diet potatoes.
2. It's 1/2 box of quick melt cheese.
3. Prepare 1 packages of mozzarella cheese.
4. Prepare 1 bunch of medium broccoli.
5. You need 1 can of beef corned.
6. Prepare 2 tbsp of fresh milk.
7. It's of ground black pepper.

Broccoli Cheddar Stuffed Potatoes are a vegetarian comfort food classic. Perfectly baked russet potatoes with a rich and creamy broccoli cheese sauce! We're talking about CHEESE AND POTATOES. Plus a healthy dose of broccoli, because life is all about balance.

Baked Potatoes with Broccoli and Cheese instructions

1. Prepare a baking sheet and put the potatoes that already peeled and cut into blocks. I baked it in microwave for 20 minutes. (Of course it depends with the microwave you use).
2. When the potatoes done, add the quick melt cheese (cut into cubes), broccoli (cut the flowered), and beef corned. Pour evenly the fresh milk into the mold..
3. Cut the mozzarella cheese into julienne and arrange it as a web. Last but not least, sprinkle some ground black pepper on top..
4. Bake in the microwave for 3 minutes until the cheese melted..

These cheesy broccoli stuffed potatoes are a delicious hearty side dish. They're perfect for weeknight dinners or special occasions! These potatoes have been a total game-changer for a family who proclaims they aren't potato people. This recipe starts with a baked potato. I bake mine half the way in foil to help it tenderize faster and retain moisture, then let it finish off My broccoli florets are simply blanched in salted water for a few moments before they're folded into my cheese sauce.