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.