My guy and I rarely agree on dinner dishes. He bought beef, but I wanted chicken. He cooked rice, but I craved bread. He felt like spaghetti, but I made a stir fry. He’s up for Chinese, but I’d prefer sushi.
It’s quite a predicament!
But by some miracle last week, I actually wanted potatoes, one of his favorite starches. Add in a little broccoli and cheddar—just like the soup he buys all the time—and I cooked a healthy meal we both enjoyed!
Broccoli & Cheddar Potato Skins
The cooking times below are for 1 potato, and they will differ if making multiple potato cups at the same time. Serve with chili or a nice salad.
1 medium red potato
1/3 c chopped broccoli (about 5-6 florettes)
1/8 tsp salt, divided
1 tbsp shredded cheddar
- Preheat the oven to 400°, and lightly coat a baking sheet with nonstick cooking spray.
- Pierce the potato multiple times with a fork, place on a microwave-safe plate, and microwave on HIGH for 4-5 minutes, flipping halfway through, or until fork tender. Let the potato rest for 2 minutes before slicing in half.
- Scoop out the insides of the potato with a spoon, reserving for another use, and leaving a 1/8”-thick border. Place the potato halves on the prepared baking sheet, and lightly spray with cooking spray. Sprinkle with half of the salt, and bake at 400° for 5 minutes.
- While the potatoes cook, place the broccoli in a microwave-safe bowl, and cover with plastic wrap. Cook for 1 minute on HIGH, and let the broccoli sit for 1 minute before removing the plastic wrap. Sprinkle with the remaining salt (and a little black pepper, if desired).
- Remove the potatoes from the oven, and evenly distribute the broccoli between the two halves. Top each half with 1 1/2 teaspoons of cheddar cheese. Bake at 400° for 3 minutes or until cheese melts.
Mmmmmmmm! Unfortunately I’m not allowed to eat broccoli (or cauliflower) which are two of my FAVE veggies of Foodie Past. But after discovering I have Grave’s Disease 5 years ago I haven’t touched them at all. Looks sooo yummy though, esp when you throw potato skins and cheese into it. Just, UGH AMY! GET OUT! <3
Oh no!! I love broccoli (and it’s one of the few veggies my guy willingly eats!). I bet you could substitute some spinach or kale or something instead. Or add a
littlelot of extra cheese? ;]These look amazing! I love broccoli, and potatoes are always popular at our house. Thanks for sharing!
You’re welcome! We didn’t have too many potatoes in our house growing up, mainly for Thanksgiving’s mashed potatoes, but I’m learning to love them as an adult!
I LOVEE this idea!!! Swap out the cheese for a non dairy version for me and I am ALL over it!!! YUM! What a fun dinner idea.
Thanks! I only tried the vegan version of mozzarella; how’s the cheddar?
Yum, potato skins- definitely could go some now in this rainy weather. Perfect comfort food 🙂
They really are. Gooey cheese, crispy potatoes… Hard to beat that when it’s cold and rainy out!
Love this idea. I like potato skins, but for some reason never thought to make my own. The restaurant ones can be often greasy. Will make this soon. 🙂
I grew up splitting nachos and potato skins with my friends whenever we dined out. With so much cheese and grease, it’s a wonder none of us have had heart attacks yet! ;] I’d love to hear what you think of my version of potato skins!
Yum, those look so tasty! You’re very good at making healthy things look lovely, you know that?! =)
Thank you!! That means so much to me. Many people think healthy food tastes bland or boring, so I’d love it if I could change some of those stigmas. :]
Oh yum! Those look good! I will have to make them sometime this week! 🙂
Thanks! I hope you enjoy them, and I’d love to hear what you think!
How funny – I was just wondering last night what I could do with the red potatoes and broccoli in my fridge that I needed to use up! I will have to try these!
Too funny! Sounds like it was meant to be. ;] I’d love to hear what you think!
This recipe looks superb! I can’t wait to try it. I love cheese on vegetables and this looks like a healthy recipe with potatoes.
Great blog:)
Thanks! It’s hard to resist cheese on anything, especially vegetables — they balance each other out so nicely!