Broccoli Stuffed Baked Potatoes
I know, I know, the nineties called. They want their recipe back.
Stay with me. We all remember–at least, those of us old enough to recall such things–the classic cheese/butter/sour cream/bacon versions of the stuffed baked potato. Delicious they are. But the world, to quote Stephen King out of context, has moved on.
And I had moved with it. But life had other plans.
In my last post I mentioned our van’s cracked windshield. The glass guys had barely pulled away when our bedroom ceiling lift–an expensive piece of kit hoisting my disabled spouse, so I don’t have to–made an unhappy noise and ceased working. This is not illustrated below.
Unable to locate the trouble, the repairman accused me of breaking the lift. Did he think I climbed a ladder and messed with the electronics? Would this be in my best interest?
When I politely objected, he became surly. The offending parts were taken to the mothership, where it was determined a printed circuit board blew. Also not illustrated below.
Then John caught a cold. Which he still has.
In the midst of all this I prepared a macaroni cheese with broccoli. It was not my finest dish. Instead of parboiling or microwaving the broccoli to ensure tenderness, I steamed it. Or so I thought. Al dente broccoli is not pleasant in a macaroni cheese.
Hiding the mess with tinfoil, I shoved it in the fridge, resolving to deal with it. Eventually.
Later that night, searching for escapist reading, I pulled Diana Henry’s Roast Figs Sugar Snow from the bookshelf. And there–cue clouds parting, swelling violins playing–was a recipe for Pommes de terre Braytoises–stuffed baked potatoes, Normandy style. In other words, the solution to the mess congealing in my fridge.
—
Nobody needs to begin making broccoli stuffed baked potatoes by botching another recipe. But it’s good to know you can. Should you be starting from scratch–a better way to go–the broccoli stuffed baked potato is endlessly useful, especially during the holiday season. It’s naturally vegetarian, meaning no special effort is necessary to make it so–and with scant effort, may be veganized. Or you can take the broccoli stuffed baked potato in the opposite direction, adding diced leftover turkey, ham, or, more classically, crumbled bacon.
The point is, broccoli stuffed baked potatoes are easily adapted to the needs, wishes, and desires of whoever gathers round your table. (Unless you hang around with broccoli haters. In which case, replace your guests. Or the broccoli.)
Served with a green salad, the broccoli stuffed baked potato makes an excellent light meal. It sits nicely alongside soups and sandwiches. Finally, a broccoli stuffed baked potato can center a meal made up of leftovers.
The options are many–vary the cheeses, add chives or scallions, mix in your favorite salsa, use yogurt instead of sour cream, or try a little of both. My recipe is only a suggestion. But, I hope, a helpful one.
—
Broccoli Stuffed Baked Potatoes
Yield: Two large Russet potatoes will feed two as a light meal, or give four half-potatoes as side dishes. Easily scaled upward.
Prep time: About one hour and fifteen minutes. Most of this time is hands-off, while the potatoes bake.
2 large Russet potatoes (Mine weighed 12 ounces/360 grams each)
approximately 8 ounces/230 grams broccoli
4 ounces/80 grams sharp Cheddar cheese
2-3 tablespoons sweet butter
2-3 teaspoons Worcestshire sauce
salt and pepper, to taste
Optional additions:
minced fresh parsley
minced fresh chives
thinly sliced scallions
crumbled bacon
sour cream
yogurt
your favorite salsa
Preheat the oven to 375F/190C.
Scrub the potatoes well and pierce them with a knife. Bake until tender, at least one hour. Test for tenderness with a knife.
While the potatoes bake, prepare the filling.
Prep the broccoli by trimming stalks and wilted leaves. Boil, steam, or microwave until broccoli is completely tender. Depending on cooking method and your broccoli, this can take 10-20 minutes.
Allow to cool.
While broccoli cools, slice cheese into small squares. Mine were about 1 inch by 1 inch/3 cm by 3 cm. Place these in a large mixing bowl.
When the broccoli is cool enough to handle, either chop it very finely with a large knife or pulverize it in the processor. Add to the cheese. Tip in the butter, Worcestshire sauce, salt, and pepper.
We’re going to assume the potatoes are baked. At this point, the recipe may be refrigerated up to three days, potatoes and all. If you choose to do this, remember to turn the oven to 375F/190C, and reheat the stuffing and potatoes to medium heat.
If you preparing the recipe straight through, allow the baked potatoes to cool. Halve them. Using a melon baller, rounded measuring spoon, or small grapefruit spoon, scoop cooked potato from each shell. Don’t be too draconian: a little potato around the shells acts as support, helping avoid tears or collapse.
Add the scooped potato to the broccoli/cheese mixture. Using a potato masher, large wooden spoon, or your favored potato mashing implement, mash and stir energetically, ensuring the ingredients blend. Taste for salt, Worcestshire, and cheese: the mixture may need more of all three.
Once you’re satisfied with the stuffing, spoon it back into the potato shells. It may seem like there’s too much stuffing to fit. Don’t worry. Just work patiently.
Sprinkle additional cheese over the potatoes, if you are so inclined, or don’t. Place potatoes in oven for10-15 minutes, until filling is steaming hot. Hold in medium oven, lightly covered, up to one hour (be mindful, though–don’t let the stuffing dry out) or serve immediately, with optional toppings.
Broccoli stuffed baked potatoes may be refrigerated up to four days in a covered container. Freezing is not advised.
