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Spicy Broccoli and Sharp Cheddar Topped Baked Potato

Spicy Broccoli and Sharp Cheddar Topped Baked Potato

I was craving a baked potato for lunch so I decided to make one. I steamed some broccoli then sautéed it in a bit of olive oil with crushed red pepper flakes. I topped the potato with sour cream, the spicy broccoli, and sharp cheddar cheese. It was so hearty, satisfying, cheesy, and delicious. It was a fantastic lunch but it would also be a terrific side dish to chicken, pork, beef, or fish. I think I might be having this for lunch again tomorrow.

Spicy Broccoli and Sharp Cheddar Topped Baked Potato

Preheat the oven to 400 degrees. Wash your potato then poke it a few times with a fork. Place into the oven and bake for 1 hour, or until cooked through and fork tender.

Place the broccoli in a steamer and cook for 2-3 minutes, or until tender-crisp. Remove from the steamer and place on paper towels to remove some of  the moisture. Heat a skillet over medium heat. Add the olive oil and crushed red pepper flakes. Add the broccoli when the pan is hot. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.

Remove cooked potato from the oven, slice it down the center then pinch each end of the potato towards the middle. Add butter, sour cream, 1 tablespoon of sharp cheddar,  sea salt and freshly cracked pepper, to taste; mix until well combined. Top the potato with the spicy broccoli and remaining tablespoon of cheese. Serve immediately. Enjoy.

Spicy Broccoli and Sharp Cheddar Topped Baked Potato

 

Spicy Broccoli and Sharp Cheddar Topped Baked Potato

Spicy Broccoli and Sharp Cheddar Topped Baked Potato

Total Time: 1 hour 10 minutes
Servings: 1

Ingredients

  • 1 russet potato
  • 1 cup of broccoli florets
  • 1 tsp olive oil
  • Pinch of crushed red pepper flakes
  • 1 tsp butter
  • 1 tbsp sour cream
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Preheat the oven to 400 degrees. Wash your potato then poke it a few times with a fork. Place into the oven and bake for 1 hour, or until cooked through and fork tender.
  • Place the broccoli in a steamer and cook for 2-3 minutes, or until tender-crisp. Remove from the steamer and place on paper towels to remove some of the moisture. Heat a skillet over medium heat. Add the olive oil and crushed red pepper flakes. Add the broccoli when the pan is hot. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
  • Remove cooked potato from the oven, slice it down the center then pinch each end of the potato towards the middle. Add butter, sour cream, 1 tablespoon of sharp cheddar, sea salt and freshly cracked pepper, to taste; mix until well combined. Top the potato with the spicy broccoli and remaining tablespoon of cheese. Serve immediately. Enjoy.
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16 Comments

  1. I have never tried something like this, we always stuff ours “hawgback style” with smoked pork, sauce, cheese, sour cream, etc. This has two of Trevor’s favorite things so I’ll give it a spin for him.