Roasted Broccoli and Cheddar Potato Boats (Print version)
Fluffy baked potato and roasted broccoli make a generous filling for crisp potato skins.
# Ingredients:
Ingredients
01 -
4 large baking potatoes, about 300 g each
02 -
250 g broccoli florets
03 -
120 g grated cheddar
04 -
80 g sour cream
05 -
30 g butter
06 -
1 tbsp olive oil
07 -
½ tsp garlic powder
08 -
½ tsp salt
09 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
Spoon filling into the eight potato shells and arrange on the tray. Sprinkle with remaining 40 g cheddar.
06 -
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.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat in the oven until steaming hot throughout.
# Good to know:
01 -
Includes 5 minutes resting or cooling time.