BROCCOLI CHEESE BAKED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes.
- Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
- In a skillet over medium heat, add 1/4 inch of vegetable oil. Add the onions and fry until browned and crisp, 15 to 20 minutes. Drain on paper towels and keep warm.
- In another skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute or 2, but do not let the flour brown. Whisk in the milk and cook until it thickens. Turn the heat to low, stir in the Cheddar and pepper Jack and cook until they are melted. Add the broccoli and cook, stirring, until the broccoli is warmed through.
- Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot.
CHICKEN AND BROCCOLI POTATO SKILLET
This easy one-pot meal combines chicken, broccoli and Betty Crocker™ scalloped potatoes for a quick weeknight meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add chicken, onions and seasoning. Cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
- Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in broccoli; cook 4 to 6 minutes or until potatoes are tender and sauce is thickened.
- Remove from heat; stir in cream cheese, and continue stirring until cheese is melted. Top with Parmesan cheese; serve immediately.
Nutrition Facts : Calories 470, Carbohydrate 36 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 4 g, TransFat 1/2 g
BROCCOLI CHEESE SKILLET POTATOES
I got this recipe from the Campbell's Kitchen website and thought it was a fun, easy substitute for scalloped potatoes (lower fat too!) Perfect as a holiday side dish, or with baked chicken or ham. There's all kinds of ways to dress this up for company too! Perhaps topped with scallions, real bacon bits, shredded cheddar cheese or a tiny dallop of sour cream. Stir in a little mustard powder or sprinkle with a little paprika for color. To sneak some veggies in for the kids, try green beans or peas mixed in before cooking.
Provided by Faux Chef Lael
Categories Potato
Time 25m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until it's tender.
- Stir the soup, milk, pepper and potatoes in the skillet and heat through.
- Sprinkle with parsley or other toppings of your choice.
Nutrition Facts : Calories 301.6, Fat 10.7, SaturatedFat 5.4, Cholesterol 21.1, Sodium 584, Carbohydrate 45.8, Fiber 6.3, Sugar 4, Protein 6.8
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