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, 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.
How to Make a 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 the remaining tablespoon of cheese. Serve immediately. Enjoy.
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 the remaining tablespoon of cheese. Serve immediately. Enjoy.
I love baked potatoes! This is such a great way to incorporate greens here. YUM!
This is my favorite way to enjoy baked potatoes – yum!
I can say only this i am loving this baked potato and best thing for me i can make it in a very short time span..yummy!!!!
Baked potatoes are such a great canvas, aren’t they? This is definitely a delicious way to enjoy them!
Definitely need to make a baked potato soon…with that load, preferably 🙂
Delicious and very healthy this version Pam.
Cheers,
Lia.
That’s a great idea for a light meal or filling side dish.
What a great lunch recipe.
I used to eat these for dinner all the time way back when I was single!
i love your silverware! where did you buy those?
I bought them at Cost Plus World Market years ago.
Pam
Baked potatoes are wonderful! The broccoli topping sounds delicious!
Cheese and broccoli were meant for each other! This potato is one big plate of comfort!
A simple and delicious baked potato for the lunch!
This is the only way I can get my husband to eat veggies–covered in cheese sadly.
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.