Easy Baked Potatoes with Broccoli and Cheese
I LOVE potatoes. It doesn’t matter how they are made, I don’t think I’ve met a potato that I didn’t love. Unless it was too soggy when it was supposed to be crispy – but that’s not necessarily the potato’s fault.
As I planned lunch with our leftover BBQ chicken, I spotted a few potatoes, some cut-up broccoli, and an unopened block of cheese. It hit me—I hadn’t had a baked potato in ages. Why not make that? It was the perfect way to use up our leftovers and helped us avoid some food waste! These potatoes were quick to prep and my 15-month-old loved it too!
All you need to do is pre-heat your oven to 375 degrees fahrenheit and line a baking tray with tinfoil. Poke some holes into your potatoes. Coat them with a little bit of avocado oil, sprinkle them with sea salt and toss them in the oven for about 35 minutes. Take them out and cut them in half. Top the potatoes with cut-up broccoli and freshly shredded cheese and then bake for another 15 minutes or until the potatoes are cooked through and the broccoli is soft (it helps to use smaller pieces of broccoli if you can). I like to finish mine off with a little dollop of sour cream too!
Baked Potatoes with Broccoli and Cheese
Ingredients
- 2 medium potatoes rinsed/dirt removed
- 1 tbsp avocado oil
- ¼ tsp sea salt
- 1 cup broccoli cut into bite size pieces
- ½ cup shredded cheddar cheese I highly recommend measuring with your heart here
Instructions
- Preheat your oven to 375℉ and line a baking tray with tinfoil.
- Poke holes into your potatoes using a fork to help steam release while baking. Coat with avocado oil and sprinkle with sea salt.
- Bake on the prepared baking sheet for about 35 minutes.
- Remove the potatoes from the oven and cut them in half (leave them on the baking sheet). CAUTION: THE POTATOES WILL BE HOT!
- Top your potatoes with broccoli and shredded cheese. Put them back in the oven for about 15 more minutes, or until the potatoes are cooked through and the broccoli is soft.
