40 mins
Cheese and Broccoli Jacket Potatoes
Recipe by Graham
Cheese and Broccoli Jacket Potatoes are a winter treat that my family love (both youngsters and seniors alike). I am well aware that jacket potatoes can be cooked in a microwave in less than 10 minutes, and I very often use this method for speed. However since, in this recipe, we will be removing the potato from the skins, we need a skin that has hardened and will retain its shape. For that reason, we need to cook them in the oven, so the process is a little longer (but not without its rewards!)
Ceviche 
Cheese and Egg Toastie Ingredients for Cheese and Broccoli Jacket Potatoes
Currently displaying quantities in US Imperial Measurements
How to Cook Cheese and Broccoli Jacket Potatoes
- Preheat the oven to hot (Mk 7 - 425ºF - 220ºC). Scrub the potatoes to clean the skins then place them directly on the rack in the centre of the oven. Bake them for about 1 hour until they are easily pierced with a fork. Remove them from the oven and turn the oven down to moderately hot (Mk 6 - 400ºF - 200ºC).
- Grate (shred) the cheese, then use a wad of kitchen paper or a towel to hold the potatoes (they are going to be hot!) and cut a slit along the top of each one. Using a spoon, carefully scoop out the flesh into a bowl, leaving the skins intact. Mash the potato lightly with a fork then add the butter, the sour cream, and half of the grated cheese. Add salt and freshly ground black pepper to taste then spoon the mixture back into the potato skins, mounding it slightly on the top.
- Place the potatoes on a baking sheet, and bake for a further 15 to 20 minutes until completely heated through. Meanwhile, cut the broccoli into tiny florets and cook them in boiling water for 7-8 minutes until tender.
- Gently press a few broccoli florets into the tops of each potato and sprinkle the remaining cheese over the top. Bake for a further 5-6 minutes until the cheese has melted. (If you are not vegetarian, you can finely chop a couple of rashers of bacon and add it to the cheese that you sprinkle over the top of each potato. It just adds a tang of sweetness.)
GRAHAM'S HOT TIP:
If your diners have smaller appetites, or if you want to serve smaller portions as a starter, instead of cutting a slit along the top of each potato, you can cut the potatoes in half, lengthways, and serve just half a potato. You'll probably need a little more grated cheese to sprinkle over the tops, though.
Reviews of Cheese and Broccoli Jacket Potatoes
| October 29 2014 I nearly ignored this recipe when I saw over an hour and a half cooking time, but then I realised that, for an hour of that time, the potatoes were in the oven and there was nothing to do! Next time, I might try microwaving the potatoes and see if it works out the same, because these were really good. sallyswan (4 reviews) |
May 09 2014 Nice recipe. I like my food cheesy, so the second time I did them I doubled the amount of cheese (I also added a slice of bacon to the topping as the recipe suggests). Really nice lunch with a glass of beer! steveS (4 reviews) |
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