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

 

DSC_0001

 

 

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…

 

 

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

 

 

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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

 

 

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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

 

Broccoli & Cheese Smothered Potato Boats

  • Servings: 4
  • Difficulty: easy
  • Print

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.  My husband ate 2 with his grilled chicken, and I had one.  If you have any leftover,  reheat in the microwave.

 

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

 

crispy onionsOr you can easily make your own Onion Straws here

 

onion straws thepaintedapron.com

 

 

broccoli topped smashed potato

 

Enjoy!

for another printable version of Broccoli & Cheese Smothered Potato Boats click here

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Comments
17 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 🙂

    Like

  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!

    Like

  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.

    Like

  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.

    Like

  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………

    Like

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

    Like

  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!

    Like

  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!

    Like

  9. Summer Daisy says:

    This must be really satisfying ♥

    summerdaisy.net

    Like

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