Roasted Broccoli and Cheddar Baked Potatoes

These delicious broccoli and cheddar baked potatoes are unique in that they include roasted broccoli! Just a few ingredients needed to make this scrumptious and cheesy side dish that aims to please all ages.

I absolutely love these potatoes, and really, potatoes in general. Despite their popular and sweet counterpart, I enjoy the more savory forms, including red and russet.

If you plan ahead, this makes a great lunch, and it provides a good amount of energy for the remainder of the day (something I'm in need of!).

To bump up fiber and nutrition, I've added in some roasted broccoli, which pairs well with the other flavors.

Though baked potatoes are typically loaded with ingredients like butter and sour cream, I've always enjoyed mine with a few splashes of Italian dressing.

A small handful of raw white cheddar cheese brings everything together for a wonderful side or light meal.

Ingredients and substitutions

• Russet potatoes
• Olive oil
• Broccoli - You can omit this, though it adds good nutrition.
• Italian dressing - I use my homemade recipe!
• Cheddar cheese
• Salt and pepper

Recipe tips

We like topping ours with some chopped scallions and Greek yogurt as a sour cream substitute.

Try these with my popular Apple Juice Chicken!

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Roasted Broccoli and Cheddar Baked Potatoes

These delicious twice baked potatoes are unique in that they include roasted broccoli! Just a few ingredients needed to make this scrumptious and cheesy side dish.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Servings: 4 halves

Author: Lauren Goslin

Ingredients

• ▢ 2 medium russet potatoes washed and dried
• ▢ olive oil and salt for rubbing on the potatoes
• ▢ 2 cups broccoli florets chopped into bite-size pieces
• ▢ 1 Tablespoon olive oil
• ▢ 2 Tablespoons your favorite Italian dressing see Tips above for a link to my favorite
• ▢ ¾ cup white cheddar cheese or your favorite variety
• ▢ salt and pepper as desired

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Instructions

• Preheat the oven to 400 degrees.
• Liberally rub the outside of the clean potatoes with olive oil (this is what creates that crisp crust!) and a bit of salt for flavor.
• Place the potatoes on a baking sheet and bake for one hour or until easily pierced with a fork.
• Toss the broccoli florets with the olive oil and some salt and pepper and place on a parchment paper-lined baking sheet (separate from the potatoes).
• During the last 20 minutes of bake time for the potatoes, put the broccoli into the oven.
• At the end of the baking time, remove both pans and let them cool a bit. You should be able to easily pierce the potatoes with a fork.
• Slice the potatoes down the middle, lengthwise, and remove the filling. Be sure the leave enough in the shell that it holds together.
• Mash the potato flesh with sprinkles of salt and pepper, Italian dressing, and 1/2 cup cheddar cheese.
• Stir in the roasted broccoli.
• Lower the oven temperature to 350 degrees.
• Fill the potato shells with the cheesy broccoli filling, distributing it evenly among the four halves.
• Using the remaining 1/4 cup of cheese, top each potato with one tablespoon.
• Bake for 15-20 minutes until the cheese is melted.

Notes

Nutrition facts are an estimate based on using a general Italian dressing and NO olive oil for rubbing, as this is subjective.

Weight Watchers points: 8

Nutrition

Calories: 233kcalCarbohydrates: 24gProtein: 8gFat: 12gFiber: 3gSugar: 2g

If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!