Cheesy broccoli-stuffed potatoes
Take inspiration from children’s book, Supertato, with our cheesy broccoli-stuffed potatoes. They make a great kids meal to celebrate World Book Day in March
- Serves: 2 persons
- 4baking potatoes
- 1tbsp sunflower oil
- 1small broccoli (about 300g), broken into small florets (or use frozen sweetcorn or peas)
- 50g unsalted butter
- 150g cheddar, grated
Step 1Heat the oven to 220C/200C fan/ gas 7. Prick the potatoes all over with a fork, rub over the oil and season with salt. Put the potatoes directly on the oven rack and bake for 1 hr until the skin is crisp and golden, and the potatoes are cooked. Leave until cool enough to handle, about 15 mins. Meanwhile, cook the broccoli in a pan of boiling water for 3-4 mins until just tender. Drain.
Step 2Cut the baked potatoes in half lengthways and scoop the flesh into a bowl, leaving a border. Put the skins on a baking tray. Mash the potato flesh, then stir in the butter, two-thirds of the cheese, and the broccoli. Season. Spoon the filling into the potato skins. Top with the rest of the cheese and bake for 15-20 mins until golden.