Craving a comforting and satisfying meal that won’t break the bank? These Loaded Baked Potatoes with Broccoli and Cheddar are a perfect budget friendly dinner recipe, offering a delicious and wholesome option for any night of the week. You’ll love how easy and customizable this hearty dish is.
Key Ingredients & Substitutions:
- Potatoes: Russet potatoes are best for baking; Yukon Gold can also work.
- Broccoli: Fresh or frozen florets are fine.
- Cheddar Cheese: Sharp or mild cheddar. Other good melting cheeses include Monterey Jack or a blend.
- Sour Cream/Greek Yogurt: For a creamy topping.
- Butter: Adds richness. You can skip it for a lighter version.
Ingredients:
- 4 medium-sized Russet potatoes
- 2 cups broccoli florets, fresh or frozen
- 1 cup shredded cheddar cheese
- ½ cup sour cream or plain Greek yogurt
- 2 tablespoons butter (optional)
- Salt and black pepper to taste
- Optional toppings: green onions, a pinch of paprika
How Much Time Will You Need?
- Total Time: 60 minutes
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Servings: 4
- Tools Needed: Baking sheet, fork or knife, small saucepan
Step-by-Step Instructions:
1. Prepare Your Potatoes
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork or knife to allow steam to escape while baking.
2. Bake the Potatoes
Place the pierced potatoes directly on a baking sheet. Bake for 45-60 minutes, or until they are tender when squeezed and easily pierced with a fork. This is a crucial step for a perfectly soft interior.
3. Cook the Broccoli
While the potatoes bake, steam or boil your broccoli florets until tender-crisp, about 3-5 minutes. Drain any excess water. You want it cooked but still with a slight bite.
4. Load Your Potatoes
Once the potatoes are done, carefully slice each one lengthwise down the middle without cutting all the way through. Fluff the inside with a fork. Add butter (if using), salt, and pepper to taste.
5. Add Toppings and Melt
Fill each potato with the cooked broccoli and shredded cheddar cheese. Return the potatoes to the oven for 5-10 minutes, or until the cheese is melted and bubbly. This makes for a truly loaded potato.
6. Finish and Serve
Carefully remove the potatoes from the oven. Top each with a dollop of sour cream or Greek yogurt. Garnish with green onions or paprika if desired, and serve immediately for a delicious budget friendly dinner.
Variation Ideas:
- Spice it Up: Add a pinch of red pepper flakes with the broccoli.
- Extra Veggies: Include sautéed mushrooms or bell peppers.
- Different Cheese: Try smoked gouda or mozzarella for a different flavor profile.
- Garlic Infusion: Roast a few cloves of garlic with the potatoes and mash into the potato flesh.
Storage Instructions:
Store any leftover loaded baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them in the microwave or in an oven at 350°F (175°C) until heated through, about 15-20 minutes.
Frequently Asked Questions (FAQ):
Q: Can I microwave the potatoes instead of baking?
A: Yes, you can microwave potatoes for a quicker cook time, usually 5-10 minutes depending on size. However, the skin won’t be as crispy as when baked.
Q: What if I don’t have sour cream?
A: Plain Greek yogurt is an excellent, healthier substitute for sour cream, offering a similar tang and creaminess.
Q: Can I prepare the broccoli ahead of time?
A: Absolutely! Cooked broccoli can be stored in the refrigerator for up to 2-3 days, making this a quicker budget friendly dinner option on busy nights.
Q: How do I get crispy potato skin?
A: For extra crispy skin, lightly rub the potatoes with a little oil and sprinkle with salt before baking. Baking directly on the oven rack also helps.
Q: Is this recipe suitable for meal prep?
A: Yes, you can bake the potatoes and cook the broccoli in advance. Assemble and heat when you’re ready to eat for a fast budget friendly dinner.
Q: Can I use sweet potatoes for this recipe?
A: Yes, sweet potatoes make a delicious alternative. The cooking time might vary slightly, so check for tenderness.