Take-out Tuesday, Broccoli & Cheese Smothered Potato Boats

Here is an irresistible side dish that will satisfy all your cravings…

crispy onion topped broccoli and cheese potato

Crispy, soft, melty, warm, garlicy good… and fast and easy for a weeknight


If you don’t like Velveeta, just use grated cheese.  I love these Velveeta sauce packets, so handy and perfect on an Uptown Patty Melt too…


Microwave potatoes until cooked through and soft.  Slice in half and rub skins with olive oil, then sprinkle with kosher salt


Put broccoli on a foil or parchment lined baking sheet and toss with olive oil, salt, pepper and minced garlic

Make deep parallel cuts in potato halves, being careful not to cut all the way through, forming diamonds.  Place on the other end of the baking sheet. Drizzle with olive oil and season with salt and pepper.

open face potatoes

Put broccoli and potatoes into a 400 degree oven

potatoes and broccoli

Bake for 20 minutes


The broccoli will be done and the potatoes will develop some crispy edges…

crispy roasted potato halves

All the better to receive the broccoli and cheese please!

broccoli stuffed potatoes

Load the potato boats with broccoli, cover with cheese sauce or grated cheese, top with fried onions and return to oven for a few minutes to heat through and crisp the onions

crispy potato boat filled with broccoli and cheese


Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4


  • 2 medium baking potatoes
  • 3 cups fresh broccoli flowerettes
  • 1-2 cloves garlic minced
  • 1 packet Velveeta cheese sauce mix or 2 oz grated sharp cheddar cheese
  • 1/2 cup Fresh Gourmet Crispy Onions french fried onions or onion straws
  • olive oil
  • salt & pepper


  • Microwave the potatoes, in a towel, until cooked through and soft. 2 medium potatoes will take about 10 minutes, turning over half way through cooking time. Time will depend on size of potatoes. Carefully cut potatoes in half lengthwise. Place potatoes skin side up on a cutting board and rub the outside skins with olive oil and sprinkle with kosher salt. Turn potatoes over and make deep parallel cuts through potato flesh, forming diamonds, and being careful not to cut all the way through skin.
  • Place potatoes and broccoli on a foil or parchment lined baking sheet. Toss broccoli with olive oil and garlic, salt and pepper. Drizzle potatoes with olive oil and season with salt and pepper. Roast in a 400 degree oven for 20 minutes or until broccoli is done and potato edges have crisped.
  • Put broccoli on top of potatoes and pour cheese sauce or grated cheese over all. Top with onions. Return to oven for 5 minutes to heat through, melt cheese and crisp onions.


Note: Servings will depend on size of potatoes used. 
If you have any leftover, reheat in the microwave.
Keyword baked potatoes, broccoli, broccoli and cheese, crispy onions, stuffed potato

I like to use these Crispy Onions found near the croutons and salad dressings

crispy onions

Or you can easily make your own Onion Straws here

onion straws thepaintedapron.com
broccoli topped smashed potato



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Creative Ways, Favorite Things, Full Plate Thursday, Share Your Style, Work it Wednesday

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20 Responses to “Take-out Tuesday, Broccoli & Cheese Smothered Potato Boats”
  1. Mary says:

    My name is Mary and I’m a potatoholic so you know these float my boat! My hubby does not share my potato-enthusiasm so this is a perfect, easy meal on a night when he’s out of town 🙂

  2. Jodi says:

    OMG! I will eat almost ANYthing on top of a baked potato, and this looks AMAZING – and then to add those crispy onions! HEAVEN on a plate!

    • Thanks Jodi, I had one leftover 2 days later and it was just as good! I made ours on the smallish side, with not too much cheese and just a few crispy onions so they weren’t quite so sinful 🙂 >

  3. Kim says:

    If I were stranded on a deserted island, I would pray that potatoes were growing somewhere. Unlike Capt. Sparrow, I would not be asking, “Why is the rum gone?” I’d only care what happened to the potatoes.

  4. Marigene says:

    Jenna, I have never tried the Velveeta cheese sauce…but you know I will be checking it out Thursday while at the grocery! Like Mary, I ♥ potatoes, doesn’t really matter how they are served, either.
    Thanks for always sharing such delicious recipes.

  5. Emily says:

    I love baked potatoes and I love broccoli sot this is a win, win recipe. I love easy too so this one is a keeper. Thanks for sharing so many delicious and easy recipes Jenna. Of course the photos are always a pleasure!
    Hope you didn’t wake up to storms last night, we made it through with only rain thank goodness.
    Have a lovely day………

  6. Jenna!!! It is only a few months to bathing suit season!!!!! This sounds so yummy!!!! How will I ever resist?? Linda

  7. Leslie Anne Tarabella says:

    Brilliant to score them first so they lay flat and the flavors all get “down in there.” I see a potato in my future!

  8. Jenna, love potatoes in any fashion, but you had me at cheese toppings! Sounds so good and is a meal by itself! Thanks for helping my diet program!

  9. Summer Daisy says:

    This must be really satisfying ♥


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