Broccoli Baked Potatoes with Cheddar and Mustard Recipe
Introduction
Broccoli baked potatoes are a comforting and nutritious meal that’s easy to prepare. Combining fluffy potato, vibrant broccoli, and melted cheddar, this dish offers a delicious way to enjoy veggies with a cheesy twist.
Ingredients
- 4 baking potatoes
- 300g broccoli, cut into small florets
- 1 tbsp wholegrain mustard
- 1 egg, beaten
- 140g grated cheddar
Instructions
- Step 1: Heat your oven to 200°C (180°C fan)/gas mark 6. Microwave the potatoes on High for 12 to 15 minutes until they are tender when pierced with a fork.
- Step 2: While the potatoes cook, steam or boil the broccoli florets for about 3 minutes until just tender, then drain well.
- Step 3: Allow the potatoes to cool slightly, then cut each one in half lengthways. Carefully scoop out the flesh into a bowl, leaving the skins intact for filling.
- Step 4: Mash the potato flesh with a fork, then mix in the wholegrain mustard, beaten egg, most of the grated cheddar, and the cooked broccoli. Season with salt and pepper if desired.
- Step 5: Spoon the mixture back into the potato skins, piling it up evenly. Sprinkle the reserved cheese over the tops.
- Step 6: Place the filled potatoes on a baking sheet and bake in the oven for 15 minutes until the cheese is golden and crisp. Serve hot with a fresh salad and optional tangy tomato relish for added flavor.
Tips & Variations
- Try adding a pinch of smoked paprika or chili flakes to the filling for a subtle kick.
- Substitute cheddar with mozzarella or a mix of cheeses for a different melt quality.
- For a vegetarian-friendly tomato relish to serve alongside, see recipe below.
Storage
Store any leftover baked potatoes in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 180°C until warmed through to keep the cheese crisp. Avoid microwaving if possible to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these potatoes ahead of time?
Yes, you can prepare the filling and stuff the potato skins in advance, then cover and refrigerate. Bake just before serving to keep the tops golden and crisp.
Can I use frozen broccoli instead of fresh?
Frozen broccoli works well too—just thaw and drain thoroughly before mixing into the potato filling to prevent excess moisture.
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Broccoli Baked Potatoes with Cheddar and Mustard Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful dish featuring fluffy baked potatoes filled with a cheesy broccoli mixture, enhanced with tangy mustard and baked to golden perfection. Served with a zesty homemade tomato relish, this recipe offers a delicious way to enjoy vegetables in a hearty meal.
Ingredients
Broccoli Baked Potatoes
- 4 baking potatoes
- 300g broccoli, cut into small florets
- 1 tbsp wholegrain mustard
- 1 egg, beaten
- 140g grated cheddar cheese
Tangy Tomato Relish
- 1 tbsp oil
- 1 finely chopped onion
- 1 crushed garlic clove
- 300ml tomato passata
- 1 tbsp red wine vinegar
- 1 tbsp muscovado sugar
- 1 tbsp Worcestershire sauce (vegetarian versions available)
Instructions
- Prepare the potatoes: Microwave the baking potatoes on high for 12-15 minutes until tender. Allow them to cool slightly before handling.
- Cook the broccoli: While the potatoes are cooking, steam or boil the broccoli florets for about 3 minutes until just tender. Drain well to remove excess water.
- Scoop potato flesh: Once cooled enough to handle, cut the potatoes in half lengthways and carefully scoop out the insides into a bowl, leaving the potato shells intact on a baking sheet.
- Mash and mix filling: Mash the scooped potato flesh with a fork, then stir in the wholegrain mustard, beaten egg, most of the grated cheddar cheese, and cooked broccoli. Season with salt and pepper to taste.
- Fill and bake: Spoon the potato and broccoli mixture back into the empty potato shells, mounding the filling. Sprinkle the reserved cheddar cheese evenly over the tops.
- Bake the filled potatoes: Place the baking sheet in a preheated oven at 200°C (180°C fan)/gas mark 6 and bake for 15 minutes, or until the tops are crisp and golden brown.
- Prepare the tomato relish: Heat the oil in a pan over medium heat, add the finely chopped onion, and gently fry until softened. Stir in the crushed garlic clove, then add the tomato passata, red wine vinegar, muscovado sugar, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 5 minutes. Taste and adjust seasoning if necessary.
- Serve: Serve the golden broccoli baked potatoes warm alongside the tangy tomato relish and a fresh salad for a complete meal.
Notes
- Microwaving the potatoes before baking reduces the cooking time significantly but can be replaced by baking them in the oven for about 1 hour for a more traditional approach.
- You can substitute cheddar with other melting cheeses like mozzarella or Gruyere if preferred.
- The tomato relish can be made ahead and kept refrigerated for up to 3 days.
- Ensure broccoli is well drained to avoid watery filling.
- For a vegetarian Worcestershire sauce alternative, use a vegan-friendly brand or omit it if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Keywords: broccoli baked potatoes, stuffed potatoes, cheesy broccoli potatoes, baked potato recipe, vegetarian potato dish, homemade tomato relish
