What to CookPotato

Baked Potatoes Stuffed with Broccoli and Cheddar Cheese

52 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

In Cooking from Every Angle, we hear from our fearless leaders: Food52 co-founders Amanda & Merrill. 

Today: An easy retro favorite you'd do well to bring back, stat. 

I've been on a baked sweet potato kick for a while now. They make an excellent base for leftover bolognese or lamb stew, and I can't get enough of them with their insides hollowed out, mashed with crème fraîche, Parmesan, a little fresh thyme and some salt and pepper, and then returned to their skins.

But the plain old baked spud that was such a standby when I was growing up hadn't graced my table in years -- until recently, when I received some russet potatoes as part of a grocery delivery instead of the Yukon Golds I'd ordered. We had some nice aged cheddar and leftover cooked broccoli in the fridge, so instead of boiling and mashing per usual, I decided -- partly on a whim and partly thanks to this piece -- to revisit that beloved mall staple of the 80s, the baked stuffed potato.

Most of us didn't know about crème fraîche or good aged cheddar back in the 80s. I shouldn't have been surprised that the addition of good quality ingredients would make all the difference, but even so I found myself marveling at just how tasty these potatoes were. With their crisp skins, cheesy tops, and savory, melting insides, they serve as a great low-key supper. In fact, I'm even thinking about making them for a quiet New Year's Eve dinner at home this year. 

Baked Potatoes Stuffed with Broccoli and Cheddar Cheese
Adapted from the New York Times

Serves 2

2 large russet potatoes
Olive oil
Kosher salt
1 cup cooked broccoli, chopped
2 tablespoons crème fraîche or sour cream
2 tablespoons unsalted butter, softened
3/4 cup grated sharp cheddar
Freshly ground black pepper

See the full recipe (and save it and print it) here. 

Photo by James Ransom 

Automagic Spring Menu Maker!
Automagic Spring Menu Maker!

Tags: Weeknight Cooking, Amanda & Merrill, Editors' Picks