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Fluffy baked potato and roasted broccoli make a generous filling for crisp potato skins. Cheddar melts through the center and browns lightly on top.
Ingredients
- 4 large baking potatoes, about 300 g each
- 250 g broccoli florets
- 120 g grated cheddar
- 80 g sour cream
- 30 g butter
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Method
- Heat oven to 210°C / 410°F. Scrub and dry the potatoes, prick each several times with a fork and rub with half the olive oil. Put on a baking tray and bake for 55–65 minutes until a knife slides easily into the center.
- Cut broccoli into small florets. Toss with remaining oil and spread on a separate tray. Roast alongside the potatoes for the last 15–18 minutes until tender with lightly browned edges.
- Let potatoes cool for 5 minutes, then halve lengthways. Scoop most of the flesh into a bowl, leaving a roughly 7 mm shell so the skins hold together.
- Mash the warm flesh with butter, sour cream, garlic powder, salt and pepper. Fold in broccoli and 80 g cheddar. Do not beat excessively or the potato may turn gluey.
- Spoon filling into the eight potato shells and arrange on the tray. Sprinkle with remaining 40 g cheddar.
- Return to the oven for 12–15 minutes until the filling is hot and cheese melted with golden patches. Serve two halves per person. The potatoes must be fully soft before scooping.
- Refrigerate leftovers within two hours for up to three days. Reheat in the oven until steaming hot throughout.
Bake until completely tender
Large potatoes vary in cooking time. Check the thickest part with a knife before removing them from the oven.
Leave a sturdy shell
A thin layer of potato attached to the skin keeps each boat intact when it is filled.
Mash gently
Mash while the flesh is warm and fold the broccoli in gently so small florets remain visible.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Return to the oven for 12–15 minutes until the filling is hot and cheese melted with golden patches. Serve two halves per person. The potatoes must be fully soft before scooping.
- How should I store leftovers?
Refrigerate leftovers within two hours for up to three days. Reheat in the oven until steaming hot throughout.
