In case you haven’t yet had a chance to make my Alfredo Sauce, here’s a wonderfully easy and delicious recipe for you to try.
For some reason, I tend to not give this meal enough credit, thinking it’s kinda one of those things you can just throw together in a pinch — or when it sounds tasty.
But, I was reminded of the value of this stuffed baked potato one night when I prepared it for Dustin’s family. I was looking for an easy, comforting meal to serve when we were in Arkansas in November of last year dealing with Dustin’s father’s sudden illness.
Everyone loved it and most had seconds, despite being full. Between licking her plate to get every last bit of sauce, Dustin’s aunt even asked for the recipe and suggested I do a post on it.
So, eh hem, let me introduce the Broccoli and Alfredo Stuffed Baked Potato. Let’s go over the tastiness, shall we? Broccoli? Check. Fresh Mozzarella? Check. Creamy Alfredo Sauce? Check. Stuffed Baked Potato full of hearty goodness? Check. Check.
I sometimes add grilled chicken to these stuffed baked potatoes as well, but they are quite tasty sans meat.
The beauty is you can add as much or as little of the toppings as you’d like. I guess that’s really the beauty about cooking just about anything for yourself anyway, isn’t it?
These stuffed baked potatoes are filling enough by themselves for a meal (and especially so if you’re adding some sliced, grilled chicken), so be prepared.
Broccoli and Alfredo Stuffed Baked Potato
4 russet potatoes
1 lb. broccoli crown or florets
2 tbsp. unsalted butter
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
kosher salt, to taste
ground black pepper, to taste
8 oz. fresh mozzarella (or 1-2 cups grated mozzarella)
1 cup Alfredo Sauce
grated parmesan, for garnish
There are two main methods for baking the potatoes, depending on your time and how you feel about the microwave. Me? I tend to choose the microwave, but the choice is yours.
If using the oven, heat oven to 350 degrees. Wash and dry the potatoes, then poke 8 to 12 deep holes all over the potato with a fork so moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven (or wrap with aluminum foil, if you prefer). Place a baking sheet on the lower rack to catch any falling drippings. Bake 1 hour or until the skin feels crisp, but the inner flesh feels soft and tender.
If using the microwave, wash the potatoes, place in a large unzipped plastic bag along with 1-2 tbsp. water and lay (so the top of the bag is not spilling the water into the microwave but is mostly closed) in the microwave. Microwave on high for 8-15 minutes, or until the potatoes are tender when you gently squeeze them (using a dish towel so as not to burn your hands). Carefully remove from microwave and then the plastic bag. Be very careful for the steam.
Serve by slicing a deep slit (but not all the way through the potato) from end to end with a knife, then “crack” the potato open by squeezing the ends towards one another. It will pop right open.
Steam the broccoli until tender, but still slightly crisp, approximately 10-12 minutes. When cooked, remove from heat and set aside.
When potatoes are cooked and spread open, add butter. Add kosher salt, ground pepper, oregano, basil and thyme. Layer cheese, then broccoli on top and then smother in Alfredo sauce. Sprinkle parmesan on top.
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