The potato and broccoli cook separately so you can control their textures. A potato needs time for the center to soften, while small broccoli florets cook much faster. Trying to give both the same oven time can leave one underdone or the other excessively soft.
Choose potatoes of similar size and scrub them under running water. The suggested baking time is a range, not a promise; check tenderness with a suitable utensil. A larger potato may need longer even when the skin looks ready.
Add cheese to hot food
Once the broccoli is cooked and well drained, the heat from the potato helps melt the cheese. Chop larger florets into comfortable pieces so they sit in the opened potato rather than rolling off. Keep the filling loose enough to eat easily with a fork.
A spoonful of plain yogurt can add moisture if you have it, but it is optional. Do not turn a short meal into a shopping trip for several toppings. Pepper or a small amount of a seasoning you already use can be enough.
Open the potatoes carefully because steam escapes from the center. Use appropriate protection when handling the tray and avoid balancing a hot potato in your bare hand while cutting it.
Refrigerate leftover cooked potatoes and broccoli promptly in shallow containers. Store any cold topping separately and reheat cooked leftovers to 165°F throughout. If preparing extra potatoes, plan their storage before baking rather than leaving them on the counter while the rest of the evening passes.
Ingredients
Makes 2
- 2 medium baking potatoes, about 8 to 10 ounces each
- 1 teaspoon olive oil, optional
- 2 cups broccoli florets, cut to a similar small size
- 3/4 cup grated cheddar
- Black pepper and salt, to taste
- Optional plain yogurt, for serving
Method
- Heat a conventional oven to 425°F. Scrub and dry potatoes, pierce with a fork and rub lightly with oil if using.
- Bake on a suitable tray until tender in the center, about 45 to 65 minutes depending on size.
- Near serving time, steam or simmer broccoli using a suitable pot until tender to your preference, usually about 4 to 6 minutes for small florets. Drain well.
- Split potatoes carefully and fluff the centers. Add broccoli and cheddar while the food is hot, then season and serve with optional yogurt.