Cheesy Microwave Baked Potato With Broccoli Recipes

CHEESY MICROWAVE BAKED POTATO WITH BROCCOLI

Steps:

• Prick potatoes in several places with tip of sharp knife. Place on microwaveable plate. Microwave on HIGH 10 to 12 min. or until tender, turning potatoes over after 6 min. Remove from microwave; set aside.
• Place broccoli and water in medium microwaveable bowl; cover loosely. Microwave on HIGH 3 to 4 min. or until crisp-tender; drain. Cut each potato lengthwise in half; scoop out potatoes, leaving 1/4-inch shell. Add potato pulp to broccoli along with the sour cream and pepper; mix well. Stuff broccoli mixture into potato shells. Top each with 2% Milk Singles. Place stuffed potatoes on microwaveable plate.
• Microwave on HIGH 2 min. or until Singles are melted and potatoes are hot.

BROCCOLI CHEESE BAKED POTATOES

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.

CHEESY POTATO AND BROCCOLI CASSEROLE

Steps:

• Set oven to 350°F.
• Grease an 8-inch square pan (or any size pan that will hold the mixture).
• In a saucepan over medium-low heat, melt the 2 Tbsp butter; whisk in flour, salt, pepper and nutmeg; whisk and cook for 1 minute, add in the half and half cream; whisk until thickened and bubbly.
• Add in the Parmesan cheese (if using), cream cheese and the cheddar Or Swiss cheese; stir until the cheese are completely melted.
• Stir in the hash brown potatoes; mix until combined.
• Spoon HALF of the mixture into a prepared baking dish; top with the broccoli, spoon the remaining mixture over the broccoli.
• Cover and bake for 25-30 minutes.
• In the meantime, in a small bowl, combine the bread crumbs with the Parmesan cheese, mix to combine; add in melted butter, mix well.
• Remove the casserole from the oven.
• Sprinkle the breadcrumb mixture just around the edges of the casserole; bake 10 minutes longer.
• Remove from oven; let sit for 10 minutes before serving.
• Note: do not overcook the broccoli, as it will become too soft when baked in the casserole.

EASY CHEESY MICROWAVE POTATOES

Steps:

• Peel and thinly slice potatoes.
• Coat bottom of 2 quart microwave dish with 3 tablespoons of butter.
• Layer 1/2 of potatoes, 1 cup cheese and 3 tablespoons of butter.
• Add next layer 1/2 potatoes and top with 1 cup cheese.
• Salt and pepper to taste.
• Add a thin layer of milk in bottom of dish, about 1/4".
• Cover dish with plastic wrap.
• Microwave on high for 10 minutes.
• Let sit 5 minutes before serving.

"BAKED" POTATOES WITH BROCCOLI AND CHEDDAR

Steps:

• Prick potatoes in several places with a fork. Microwave on high until tender (a paring knife inserted in the center of each should meet no resistance), 13 to 15 minutes, turning once during cooking. Set aside.
• Cut broccoli into small florets (reserve stems for another use). Place in a microwave-safe bowl filled with 1 inch of water. Season with coarse salt and ground pepper. Microwave on high until crisp-tender, 3 to 5 minutes. Drain.
• Meanwhile, cut a deep cross in the top of each potato; push ends toward each other to open. With a fork, loosen and lightly mash inside. Dividing evenly, top potatoes with butter, cheddar cheese, and broccoli.