Broccoli-Cheddar Potatoes
Broccoli-Cheddar Potatoes might be a good recipe to expand your main course collection. One portion of this dish contains around 26g of protein, 46g of fat, and a total of 732 calories. This recipe serves 4. For $2.79 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. 500 people were glad they tried this recipe. This recipe from Foodnetwork requires vinaigrette, bacon, unsalted butter, and scallions. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is awesome. If you like this recipe, take a look at these similar recipes: Broccoli Cheddar Potatoes, Broccoli and Cheddar Stuffed Potatoes, and Broccoli Cheddar Twice Baked Potatoes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 35 minutes
Ingredients:
6 to 8 cups baby spinach
6 slices bacon, cut crosswise into 3/4-inch pieces
6 cups chopped broccoli florets (from 1 bunch broccoli)
1 1/2 cups grated cheddar cheese (about 6 ounces)
Kosher salt
Freshly ground pepper
4 large russet potatoes (about 8 ounces each)
4 scallions, chopped
1/2 cup sour cream
4 tablespoons unsalted butter, softened
Prepared vinaigrette, for serving
Equipment:
microwave
broiler
pot
frying pan
paper towels
bowl
Cooking instruction summary:
Preheat the broiler. Bring a pot of salted water to a boil. Pierce each potato several times with a fork; put on a plate and microwave until tender, 10 to 20 minutes. Cook the bacon in a large ovenproof skillet until crisp. Drain on paper towels. Pour the fat into a bowl; wipe out and reserve the skillet. Add the broccoli to the boiling water and cook 3 minutes, then drain. Halve the potatoes lengthwise, then scoop the flesh into a bowl, leaving a 1/2-inch-thick shell. Place the shells cut-side down in the skillet and brush with the reserved bacon fat. Transfer the skillet to the broiler; broil until golden, about 3 minutes. Mash the potato flesh with the butter and sour cream; season with 1 1/4 teaspoons salt, and pepper to taste. Toss in the broccoli, scallions, bacon and half of the cheddar. Turn the potato shells cut-side up in the skillet. Stuff with the broccoli mixture and sprinkle with the remaining 3/4 cup cheese. Broil until the cheese melts, 3 to 4 minutes. Toss the spinach with the dressing; serve with the potatoes. Photograph by Antonis Achilleos
Step by step:
1. Preheat the broiler. Bring a pot of salted water to a boil. Pierce each potato several times with a fork; put on a plate and microwave until tender, 10 to 20 minutes.
2. Cook the bacon in a large ovenproof skillet until crisp.
3. Drain on paper towels.
4. Pour the fat into a bowl; wipe out and reserve the skillet.
5. Add the broccoli to the boiling water and cook 3 minutes, then drain.
6. Halve the potatoes lengthwise, then scoop the flesh into a bowl, leaving a 1/2-inch-thick shell.
7. Place the shells cut-side down in the skillet and brush with the reserved bacon fat.
8. Transfer the skillet to the broiler; broil until golden, about 3 minutes.
9. Mash the potato flesh with the butter and sour cream; season with 1 1/4 teaspoons salt, and pepper to taste. Toss in the broccoli, scallions, bacon and half of the cheddar. Turn the potato shells cut-side up in the skillet. Stuff with the broccoli mixture and sprinkle with the remaining 3/4 cup cheese. Broil until the cheese melts, 3 to 4 minutes. Toss the spinach with the dressing; serve with the potatoes.
10. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
