Spicy Broccoli and Sharp Cheddar Topped Baked Potato
I had a baked potato craving for lunch, so I made this spicy broccoli and sharp cheddar topped baked potato. It was so hearty, satisfying, cheesy, and delicious. This broccoli & cheese baked potato recipe satisfied my potato craving and paired nicely with a parmesan chopped salad topped with Fran’s vinaigrette, but it also pairs well with a juicy steak and some roasted garlic tomatoes.
Spicy Broccoli and Sharp Cheddar Topped Baked Potato
Ingredients:
- 1Â russet potato
- 1 cup of broccoli florets
- 1 tbsp olive oil
- Pinch of crushed red pepper flakes, to taste
- 1 tbsp butter
- 1 tbsp sour cream
- 2 tbsp sharp cheddar, grated, divided
- Sea salt and freshly cracked pepper, to taste
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.
Bake for 1 hour, or until cooked through and fork-tender.
Place the broccoli in a steamer in a large saucepan with boiling water, cover with a lid, and steam for 2-3 minutes, or until tender-crisp.
Place the steamed broccoli on paper towels to remove some of the moisture.
Heat the olive oil in a small skillet over medium heat. Add the broccoli and crushed red pepper flakes and cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper to taste. Remove from the heat.
Remove the baked potato from the oven, slice it down the center, then pinch each end towards the middle.
Add butter, sour cream, 1 tablespoon of sharp cheddar, Â 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.
Equipment
- Steamer with Large Saucepan and Lid
Ingredients
- 1 russet potato
- 1 cup of broccoli florets
- 1 tbsp olive oil
- Pinch of crushed red pepper flakes to taste
- 1 tbsp butter
- 1 tbsp sour cream
- 2 tbsp sharp cheddar divided
- 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.
- Bake for 1 hour, or until cooked through and fork-tender.
- Place the broccoli in a steamer in a large saucepan with boiling water, cover with a lid, and steam for 2-3 minutes, or until tender-crisp.
- Place the steamed broccoli on paper towels to remove excess moisture.
- Heat the olive oil in a small skillet over medium heat. Add the broccoli and crushed red pepper flakes and cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper to taste. Remove from the heat.
- Remove the baked potato from the oven, slice it down the center, then pinch each end towards the middle.
- Add butter, sour cream, 1 tablespoon of sharp cheddar, Â 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.