Broccoli Cheese Baked Potato

Ingredients

• 2 medium Russet Potatoes (washed, pierced with a fork)
• 2 cups Broccoli Florets (cut into bite‑size pieces)
• 1 cup Shredded Cheddar Cheese (sharp or mild, grated)
• 1 tablespoon Olive Oil (for coating potatoes)
• 1 teaspoon Salt (plus extra for seasoning)
• ½ teaspoon Black Pepper (freshly ground)
• 2 large sheets Aluminum Foil (to wrap potatoes)

Instructions

1. Prepare Potatoes

   Wash the potatoes, pat dry, and pierce each with a fork several times. Rub with olive oil and sprinkle with salt, then wrap each tightly in a sheet of aluminum foil.

   Time: PT5M

2. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT5M

   Temperature: 425°F

3. Bake Potatoes

   Place the foil‑wrapped potatoes on a baking sheet and bake for 30 minutes, or until a fork slides easily into the center.

   Time: PT30M

   Temperature: 425°F

4. Steam Broccoli

   While the potatoes bake, place broccoli florets in a microwave‑safe bowl with 2 tbsp water, cover loosely, and microwave on high for 2 minutes until bright green and just tender.

   Time: PT2M

5. Make Cheesy Broccoli Mixture

   Drain any excess water from the broccoli, then add shredded cheddar, a pinch of salt and pepper. Microwave the mixture for an additional 2 minutes, stirring halfway, until the cheese is fully melted and the mixture is hot.

   Time: PT3M

6. Assemble and Serve

   Remove the potatoes from the foil, slice them open lengthwise, and fluff the insides with a fork. Spoon the hot cheesy broccoli over each potato, letting the steam melt any remaining cheese. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

5g