Broccoli Stuffed Potatoes Recipes

BROCCOLI-STUFFED POTATOES

Steps:

• Heat oven to 375°F. Pierce potatoes several times with fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
• When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out inside into medium bowl, leaving a thin shell. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain.
• Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
• Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.

BROCCOLI-STUFFED POTATOES

Steps:

• In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.

BROCCOLI STUFFED BAKED POTATOES

Steps:

• Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika

PARMESAN AND BROCCOLI STUFFED POTATOES

Steps:

• Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
• Bake in preheated oven for 30 minutes.

BROCCOLI STUFFED TWICE-BAKED POTATO

Steps:

• Preheat oven to 400 degrees.
• Scrub your potato and pierce the skin in 1-2 places with a knife.
• Bake for 50 - 60 minutes or until the inside is soft.
• Remove potato from oven and lower heat to 350.
• While the potato cools, add olive oil, garlic and red pepper flakes to a medium saucepan.
• Saute for about 1 minute on medium heat.
• Add broccoli and toss with the garlicky olive oil.
• Add water, cover, and reduce heat to simmer for 10 minutes or until broccoli is tender.
• Cut cooled potato in half lenghtwise.
• Scoop out the middle, leaving about 1/4 inch of potato around the skin.
• Add the scooped out potato to the broccoli mixture, and blend with a fork until combined.
• Add salt and pepper to taste.
• Refill the potato shell with the mixture and palce on a baking sheet.
• Drizzle with a small amount of olive oil and bake for 15 - 20 minutes.