How To Make Cheddar Broccoli Baked Potatoes

Ingredients

• 4 pieces Russet Potatoes (medium size, about 200 g each; scrubbed clean)
• 2 tablespoons Avocado Oil (or olive oil if preferred)
• 1 teaspoon Salt (optional, to taste)
• 2 tablespoons Unsalted Butter (cut into small pieces for quick melting)
• 1 cup Cheddar Cheese (shredded; sharp or mild per preference)
• 1 cup Broccoli Florets (fresh or frozen; if frozen, no need to thaw)
• ¼ teaspoon Black Pepper (optional, freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the potatoes.

   Time: PT5M

   Temperature: 425°F

2. Prepare Potatoes

   Wash and dry the potatoes. Using a fork or knife, poke one hole near the top and one near the bottom of each potato. Drizzle avocado oil over the potatoes, roll them to coat evenly, and sprinkle salt on all sides.

   Time: PT10M

3. Initial Bake

   Place the potatoes on a baking sheet and bake for 30–40 minutes, until the skins are golden‑brown and a fork slides in easily.

   Time: PT35M

   Temperature: 425°F

4. Steam Broccoli

   While the potatoes bake, add about 1 inch of water to a saucepan, bring to a boil, add the broccoli florets, cover, and steam for 4 minutes until bright green and tender. Drain immediately.

   Time: PT4M

5. Butter Melt

   Remove the baked potatoes with tongs, slice each open lengthwise, and place a tablespoon of butter inside each half. Let the butter melt for about 2 minutes.

   Time: PT2M

6. Add Cheese and Broccoli

   Stuff each potato with a generous handful of shredded cheddar, then top with the steamed broccoli. Sprinkle additional cheddar over the broccoli.

   Time: PT3M

7. Final Melt

   Return the loaded potatoes to the oven and bake for another 10 minutes, or until the cheese on top is fully melted and lightly browned.

   Time: PT10M

   Temperature: 425°F

8. Serve

   Remove from oven, let cool for a minute, then serve hot. Enjoy the crispy skin, creamy cheese, and tender broccoli in every bite.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g