Broccoli Baked Potatoes with Cheddar and Mustard Recipe
Introduction
Broccoli baked potatoes are a delicious and hearty meal combining fluffy potato, tender broccoli, and melted cheddar cheese. This easy recipe makes a great vegetarian main or a comforting side dish.
Ingredients
- 4 baking potatoes
- 300g broccoli, cut into small florets
- 1 tbsp wholegrain mustard
- 1 egg, beaten
- 140g grated cheddar
Instructions
- Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Microwave the potatoes on High for 12-15 minutes, or until tender.
- Step 2: While the potatoes cook, steam or boil the broccoli for 3 minutes, then drain well.
- Step 3: When the potatoes are cool enough to handle, cut each one in half lengthways. Carefully scoop out the insides into a bowl, leaving the skins intact on a baking sheet.
- Step 4: Mash the potato flesh with a fork. Stir in the wholegrain mustard, beaten egg, most of the grated cheddar, and the cooked broccoli. Season with salt and pepper if needed.
- Step 5: Spoon the mixture back into the potato skins. Sprinkle the reserved cheese over the tops.
- Step 6: Bake in the oven for 15 minutes, until the tops are golden and crisp. Serve warm with a fresh salad and, if you like, tangy tomato relish.
Tips & Variations
- For a twist, add chopped cooked bacon or smoked paprika to the potato mixture for extra flavor.
- Use a vegetarian Worcestershire sauce if you want to keep the dish fully vegetarian when serving with tomato relish.
- Try swapping cheddar for another melting cheese like mozzarella or gruyère for different taste profiles.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 180°C until warmed through to keep the topping crisp. Avoid microwaving as it can make the potato skins soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish ahead of time?
Yes, you can assemble the filled potato skins in advance. Keep them covered in the fridge and bake just before serving to ensure they stay crisp and fresh.
What can I serve with broccoli baked potatoes?
These potatoes pair well with a simple green salad, steamed vegetables, or tangy tomato relish. They’re also great alongside grilled sausages or roasted chicken for a heartier meal.
Print
Broccoli Baked Potatoes with Cheddar and Mustard Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Broccoli Baked Potatoes are a wholesome and flavorful twist on a classic baked potato. Loaded with nutritious broccoli, tangy mustard, and rich cheddar cheese, this dish is comfort food made healthier. The crispy golden topping and creamy filling make it a perfect main or side, served alongside a fresh salad and optional tangy tomato relish for extra zest.
Ingredients
Potatoes and Filling
- 4 baking potatoes
- 300g broccoli, cut into small florets
- 1 tbsp wholegrain mustard
- 1 egg, beaten
- 140g grated cheddar cheese
Tomato Relish (Optional)
- 1 tbsp oil
- 1 finely chopped onion
- 1 crushed garlic clove
- 300ml tomato passata
- 1 tbsp red wine vinegar
- 1 tbsp muscovado sugar
- 1 tbsp Worcestershire sauce (vegetarian versions available)
Instructions
- Prepare Potatoes: Heat the oven to 200C/180C fan/gas 6. Microwave the baking potatoes on high for 12-15 minutes until tender. This softens them quickly before baking.
- Cook Broccoli: While potatoes are heating, steam or boil the broccoli florets for 3 minutes until just tender, then drain well to remove excess water.
- Scoop Potato Flesh: Allow potatoes to cool slightly, then cut in half lengthwise and carefully scoop out the insides into a bowl, leaving the skins intact to hold the filling.
- Mix Filling: Mash the potato flesh with a fork. Stir in the wholegrain mustard, beaten egg, most of the grated cheddar (reserving some for topping), and cooked broccoli. Season with salt and pepper to taste.
- Fill Potato Skins: Place the potato shells on a baking sheet. Spoon the filling mixture back into each shell, mounding it slightly.
- Bake: Sprinkle the remaining cheddar cheese over the filled potatoes. Bake in the preheated oven for 15 minutes until the tops are crisp and golden brown.
- Prepare Tomato Relish (Optional): Heat 1 tablespoon oil in a pan over medium heat. Add the finely chopped onion and gently fry until softened. Stir in the crushed garlic, tomato passata, red wine vinegar, muscovado sugar, and Worcestershire sauce. Bring to the boil, then reduce heat and simmer for 5 minutes. Season to taste. Serve warm or cold alongside the broccoli baked potatoes.
- Serve: Serve the baked potatoes hot with a fresh salad and the optional tomato relish for a complete meal.
Notes
- Microwaving the potatoes before baking reduces total cooking time.
- Broccoli can be steamed or boiled – steaming retains more nutrients and color.
- Be sure to drain broccoli well to prevent soggy potato filling.
- The egg helps bind the filling so it holds together well when baked.
- Use vegetarian Worcestershire sauce if needed to keep the tomato relish vegetarian.
- The tomato relish can be made ahead and stored in the fridge for up to 3 days.
- This dish pairs well with a crisp green salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: broccoli baked potatoes, cheesy stuffed potatoes, healthy baked potato recipe, vegetarian baked potatoes, broccoli cheese potatoes
