Broccoli Baked Potatoes with Cheddar and Mustard Recipe

Introduction

Broccoli baked potatoes are a comforting and nutritious meal that’s easy to prepare. Packed with cheesy broccoli filling and topped with a golden crust, they make a perfect lunch or dinner option.

Ingredients

• 4 baking potatoes
• 300g broccoli, cut into small florets
• 1 tbsp wholegrain mustard
• 1 egg, beaten
• 140g grated cheddar

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Microwave the potatoes on High for 12–15 minutes until tender.
2. Step 2: While the potatoes cook, steam or boil the broccoli for 3 minutes, then drain thoroughly.
3. Step 3: Once the potatoes have cooled slightly, cut them in half lengthways and carefully scoop out the insides into a bowl, leaving the shells intact.
4. Step 4: Place the empty potato shells on a baking sheet. Mash the scooped potato flesh with a fork, then stir in the wholegrain mustard, beaten egg, most of the grated cheddar, and the cooked broccoli. Season with salt and pepper if needed.
5. Step 5: Spoon the mixture back into the potato shells, piling it up neatly. Sprinkle the remaining cheese on top.
6. Step 6: Bake in the preheated oven for 15 minutes until the tops are crisp and golden brown. Serve warm, ideally with a fresh salad and some tangy tomato relish.

Tips & Variations

• For an extra kick, add a pinch of chili flakes or some chopped spring onions to the filling mixture.
• Try swapping cheddar for mozzarella or a creamy blue cheese for a different flavor.
• You can substitute broccoli with cooked spinach or kale if preferred.

Storage

Store any leftover broccoli baked potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C for 10–15 minutes to restore the crisp topping. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potatoes ahead of time?

Yes, you can prepare the filling and potato shells separately and assemble just before baking. Keep them refrigerated until ready to bake.

Is this recipe suitable for vegetarians?

Absolutely, this recipe contains no meat and is perfect for vegetarians. To keep the tomato relish vegetarian, use vegetarian Worcestershire sauce.

Broccoli Baked Potatoes with Cheddar and Mustard Recipe

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★★★★★

4.5 from 133 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and nutritious dish featuring tender baked potatoes stuffed with a flavorful mixture of broccoli, cheddar cheese, and wholegrain mustard, baked to golden perfection. Served alongside a tangy homemade tomato relish, this recipe is perfect for a wholesome lunch or dinner.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Prepare Potatoes: Heat the oven to 200°C/180°C fan/gas 6. Microwave the potatoes on High for 12-15 minutes until tender, allowing for even cooking and soft texture.
2. Cook Broccoli: While the potatoes cook, steam or boil the broccoli florets for 3 minutes until just tender. Drain well to remove excess moisture.
3. Prepare Potato Mixture: Once the potatoes have cooled slightly, cut them in half lengthways and scoop out the insides into a bowl, leaving the skins intact for stuffing.
4. Mix Filling: Mash the potato flesh with a fork, then stir in the wholegrain mustard, beaten egg, most of the grated cheddar cheese, and the cooked broccoli. Season with salt and pepper if desired.
5. Stuff Potatoes and Bake: Place the empty potato shells on a baking sheet. Fill them generously with the potato and broccoli mixture, then sprinkle the remaining cheese on top. Bake in the preheated oven for 15 minutes until the tops are crisp and golden brown.
6. Make Tomato Relish (Optional): Heat 1 tablespoon of oil in a pan over medium heat. Add the finely chopped onion and gently fry until softened. Stir in the crushed garlic clove, then add the tomato passata, red wine vinegar, muscovado sugar, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 5 minutes. Season to taste. Serve warm or cold alongside the broccoli baked potatoes.
7. Serve: Serve the baked stuffed potatoes hot with a side salad and the tangy tomato relish for a complete meal.

Notes

• Microwaving the potatoes before baking reduces overall cooking time and ensures a soft interior.
• You can steam or boil the broccoli depending on preference; steaming helps retain more nutrients.
• The tomato relish adds a tangy contrast, but the potatoes are delicious on their own or with a fresh salad.
• Use vegetarian Worcestershire sauce if you prefer a vegetarian version.
• The dish is suitable for vegetarian diets but not vegan due to the egg and cheese.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: baked potatoes, broccoli stuffed potatoes, cheesy baked potatoes, healthy potato recipe, vegetarian meal