Assalamu alaikum wa rahmatullahi wa barakatuhu!
In the Name of Allah, Most Gracious, Most Merciful
It's another one of my favourite combinations - broccoli and Cheddar cheese!
Although I love these two together, I often forget about them.
This means that it is a nice surprise when I remember. The last time I remembered was last month. My mum made her achari roast chicken (recipe coming soon) for dinner and I was in charge of side dishes.
Usually, I make mashed potatoes but I wanted something a little different and had broccoli that needed using up in the fridge.
This recipe for stuffed potatoes came to mind and ended up being everyone's most-favourite part of the meal. Sorry Mum!
Whether you bake these stuffed potatoes as a roast dinner side or on their own for lunch, I guarantee that they'll be a hit with everyone even any self-proclaimed broccoli haters. Enjoy!
Baked Potatoes, previously: criss-cross potatoes // stuffed potato skins
A Simple List of Ingredients:
1. Baking Potatoes
2. Broccoli
3. Milk
4. Butter
5. Cheddar Cheese
6. Salt
7. White Pepper
Bismillah, let's begin!
The job that takes the longest in this recipe is baking the potatoes. Pre-heat the oven to Gas Mark 6 or 200C. Wash and dry 4 Baking Potatoes. The picture shows them already baked in case you're wondering why they look crinkly.
Prick them all over with a knife - this will stop them from exploding in the oven. I missed this step out once and the potatoes exploded in the oven. I literally had to hoover the inside of the oven!
Put your pricked potatoes on a lined tray and bake for 45 minutes or until they are soft all the way through. Poke them with a knife to check then let them cool enough so you can handle them.
While the potatoes bake, let's prepare the broccoli. Take 1/2 head Broccoli (180g).
Cut the broccoli into florets.
Boil the broccoli florets in a pan of salted water until just tender - about 7 minutes. Drain and let the broccoli cool enough so you can handle.
Once the potatoes are cool enough to be handled, slice them in half.
Scoop out the insides with a spoon and put into a bowl.
Put the potato skins on a lined baking tray. We will fill them with our potato-broccoli mixture later.
Meanwhile, mash the potatoes with a potato masher. I find they mash easier when they are warm. If yours are too cold, heat in the microwave.
Pour in Milk, to taste. You want just enough to help the potatoes mash easier.
For flavour, add in 30g Butter. The warmth of the potatoes should help it melt. If your potatoes are cold, soften the butter in the microwave before adding in.
Finally, add in:
Grated Cheddar Cheese, to taste
Salt, to taste
White Pepper, to taste
We love white pepper in our mashed potatoes but black would work just as well.
The mashed potatoes are ready. Give them a taste and adjust the seasoning as needed.
By now the broccoli should have cooled down so you can handle it. Give it a rough chop or keep it as it is if you prefer, and add to the mashed potato.
Stir in and give it a final taste test. When you're happy, it's time to stuff the potato skins.
Use two spoons to divide the broccoli-potato mixture between the potato skins.
Sprinkle Grated Cheddar Cheese over each potato.
Bake at Gas Mark 6 or 200C for 15 minutes until the potato is piping hot and the cheese on top is melted and golden.
These stuffed baked potatoes are best eaten hot so let's serve them straight away!
These stuffed potatoes are delicious on their own for lunch or dinner but ...
... we also love them as a side dish with achari roast chicken (recipe coming soon) and glazed vegetables.
Broccoli and Cheddar Stuffed Baked Potatoes.
a great side dish or lunch idea!
Prep Time: About 1 hour.
Cook Time: About 15 minutes.
Serves: Makes 8 stuffed potatoes.
Ingredients
4 Baking Potatoes
1/2 head Broccoli (180g), cut into florets
Milk, as needed
30g Butter
Grated Cheddar Cheese, as needed
Salt, to taste
White Pepper, to taste
Bake the potatoes:
Wash and dry the potatoes. Prick them all over with a knife to avoid them exploding the oven - been there, done that! Bake them at Gas Mark 6 or 200C for about 45 minutes or until soft all the way through. Cool until you can handle them.
Mix up the potato filling:
Slice the potatoes in half and scoop out their flesh. Put the potato skins on a lined baking tray.
Put the potato flesh into a bowl and mash with the milk, butter, cheese, salt and white pepper. Taste and adjust as needed.
Add the broccoli:
Boil the broccoli florets in a pan of salted water until just tender - around 7 minutes. Drain, cool for 10 minutes then roughly chop and stir into the mashed potato.
Bake:
Divide the potato-broccoli mixture between the potato skins. Sprinkle the tops with grated cheese. Bake at Gas Mark 6 or 200C for 15 minutes until the cheese has melted and the tops are golden brown. Serve immediately.
Wash and dry the potatoes. Prick them all over with a knife to avoid them exploding the oven - been there, done that! Bake them at Gas Mark 6 or 200C for about 45 minutes or until soft all the way through. Cool until you can handle them.
Mix up the potato filling:
Slice the potatoes in half and scoop out their flesh. Put the potato skins on a lined baking tray.
Put the potato flesh into a bowl and mash with the milk, butter, cheese, salt and white pepper. Taste and adjust as needed.
Add the broccoli:
Boil the broccoli florets in a pan of salted water until just tender - around 7 minutes. Drain, cool for 10 minutes then roughly chop and stir into the mashed potato.
Bake:
Divide the potato-broccoli mixture between the potato skins. Sprinkle the tops with grated cheese. Bake at Gas Mark 6 or 200C for 15 minutes until the cheese has melted and the tops are golden brown. Serve immediately.
Keep me in your duas please, and enjoy your broccoli stuffed potatoes!
Assalamu alaikum wa rahmatullahi wa barakatuhu!
