Takeout Theory45 min · Easy
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Recipes / Comfort Food
Cheddar & Broccoli Jacket Potatoes
Crisp skins. Fluffy middles. Proper cheddar sauce. Oven-baked russet potatoes split open and filled with tender broccoli in a rich cheddar sauce. A little cheese on top melts into the warm filling; the crisp skins stay uncovered until serving.
80 minApprox. time
EasyEffort
4 loaded potatoesMakes
Everything you need
Ingredients
Batch size
Choose a batch size above. Portion to your appetite.
Jacket potatoes
Broccoli cheddar filling
Milk, wheat and mustard. Use vegetarian-labelled cheese for a vegetarian meal.
Let’s cook
Make it tonight.
Bake the potatoes
Heat oven to 220°C / 425°F. Scrub potatoes, dry thoroughly and prick each several times with a fork. Rub with oil and 1/2 tsp salt. Place on a baking tray, unwrapped. Bake for 60–70 minutes until the skins are crisp and a knife slides easily through the centres. Larger potatoes may need longer.Steam the broccoli
About 15 minutes before the potatoes finish, steam small broccoli florets over simmering water for 4–5 minutes until just tender. Drain well so the sauce stays thick. Keep warm while making the sauce.Make the cheddar sauce
Melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring, for 1 minute. Gradually whisk in milk until smooth. Bring to a gentle simmer and stir for 3–5 minutes until it coats a spoon. Remove from the heat; stir in 150 g cheddar a handful at a time, then mustard, garlic powder, 1/4 tsp salt and pepper. Fold in drained broccoli.Split and load
Rest cooked potatoes for 5 minutes. Cut a deep slit lengthways without cutting through the base. Use a clean towel to gently squeeze the ends, then fluff the centres with a fork. Divide the hot broccoli-cheddar filling among them and scatter over the remaining 30 g cheddar. Serve straight away.
Make it yours.
Crisp skins
Dry the potatoes before oiling and bake without foil. Add the filling just before serving.
Smooth sauce
Grate a block of cheddar and add it off the heat. If the sauce thickens too much, stir in an extra splash of milk.
A little heat
Add a pinch of cayenne to the sauce or a few drops of hot sauce at the table. Choose vegetarian cheddar if needed.
Leftovers
Refrigerate within 2 hours and use within 3 days. Store potatoes and sauce separately when possible. Reheat until the centre reaches 74°C / 165°F; loosen sauce with a little milk.
Equipment
Baking tray, fork, knife, clean kitchen towel, steamer, saucepan, whisk and grater..
A note on the nutrition
The recipe, in pictures.
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