Take-out Tuesday, Broccoli & Cheese Smothered Potato Boats

the Painted Apron

10 years ago

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

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.

Put broccoli and potatoes into a 400 degree oven

Bake for 20 minutes

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

All the better to receive the broccoli and cheese please!

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

BROCCOLI & CHEESE SMOTHERED POTATO BOATS

Course Main Course, Side Dish

Cuisine American

Keyword baked potatoes, broccoli, broccoli and cheese, crispy onions, stuffed potato

Prep Time 15

Cook Time 20

Servings 4

Ingredients

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

Instructions

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.