Cheese and Broccoli Stuffed Jacket Potatoes

I have to admit that broccoli is not one of the Toddster's favourite vegetables.  I love the stuff, but he's not so keen.   It's one of those vegetables however that is really very good for you and so I am always looking for ways to incorporate it into our diets, that are appealing to him at least in some small way.




He is awfully fond of potatoes however, as am I and so today I decided that I would stuff some baked potatoes with some broccoli and cheese.   That way he might not even notice . . . um . . . do ya think?

 

No chance!  Of course he noticed!  How could you not.  Just look at how pretty they were!  He didn't seem to mind however as he had two helpings of them and didn't blink an eye at the broccoli stogged into all of that fluffy potato deliciousness.



They were actually really REALLY tasty.  When my kids were growing up they loved it when I made them broccoli with cheese sauce, so this combination seemed quite natural to me.



I used fresh broccoli, which I cooked crispy tender and then drained really well so as not to make the potato mushy in any way . . .  and then I added lots of strong cheddar to the mash along with a healthy amount of salt and pepper.   You could of course add some grated onion, but I never thought to do it at the time.  It would be quite good though.  You could also use a stilton instead of a cheddar and it would be gorgeous!

 

I did a final sprinkling of cheddar on top prior to baking so that it could get all gooey and melty.   They went down a real treat actually.   I noticed that one of the leftover ones disappeared during the night, which is always a good sign!  I think I have two legged mice!

*Cheese and Broccoli Stuffed Potatoes*

Makes 4 stuffed potatoes

Printable Recipe

Lots of tender crisp broccoli and gooey cheese, all stuffed into a delicious baked Potato.  Scrumptious! 

2 large baking potatoes

1 small broccoli crown

125ml of milk (1/2 cup), heated until warm with a knob of butter added

fine sea salt and freshly ground black pepper to taste

310g of strong cheddar cheese,divided (1 1/4 cups)

Preheat the oven to 200*C/400*F/ gas mark 6.  Prick your potatoes with a fork and place them into the heated oven, directly onto the oven racks.  Bake for about 1 1/2 hours until tender.  Remove from the oven and set aside to cool until you can handle them. 

Bring a pot of lightly salted water to the boil.  Separate the broccoli into florets and  cook it in the boiling water until tender crisp, about 3 to 4 minutes.  Drain well and chop. 

Cut the baked potatoes in half lengthwise.  Scoop out any pulp, leaving about 1/4 inch thick shell.   Mash the insides together with the milk/butter mixture and some seasoning to taste.  Stir in 250g of the cheddar cheese (1 cup) and the chopped broccoli.  Stuff this mixture into the baked potato halves.   Place them on an un-greased baking sheet.  Scatter the remaining cheese over top.


Bake in a 180*C/350*F gas mark 4 oven for 20 minutes until heated through and the cheese on top has melted and is bubbling.   Serve hot.