Step 1
Preheat oven to 180C fan-forced (200C conventional). Line a baking tray with foil and place a cooking rack on top.
Step 2
Prick the potatoes all over the skin with a fork. Drizzle and rub with olive oil, then sprinkle with salt. Place the potatoes on the prepared rack and bake for 1 hour and 15 minutes, flipping them halfway through.
Step 3
Meanwhile, cut the broccoli into 3cm florets. Peel the tough skin off the stalks then dice stalks into 1cm pieces. Bring 2 litres of water and 1 tsp salt to a boil. Add stalk pieces and cook for 5 minutes. Then add the florets and cook for a further 4 minutes. Drain in a colander, then let it steam dry and cool for 10 minutes. Chop into 6mm pieces, then set aside.
Step 4
When you can easily pierce the potatoes with the tip of a sharp knife, remove them from the oven. Using a tea towel to handle the hot potatoes, make a 5cm cross incision in the top of each potato. Then squeeze the sides together to make them open up like beautiful (potato!) flowers. Carefully scoop the flesh out, leaving a 5-7mm wall.
Step 5
Measure out 1⅔ cups (250g) potato flesh into a bowl. Add ¾ of the cheese, and the rest of the filling ingredients, including broccoli. Mix until combined.
Step 6
Divide the filling between the potatoes, piling it high. Sprinkle the rest of the cheese on top of the potatoes. Place them back on the tray and bake for 25 minutes.
Step 7
Serve with a dollop of sour cream and sprinkle with spring onion, if desired. Cut right into the middle so you get the full experience of the broccoli cheese ooze!
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May 01, 2023 at 09:00PM
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RecipeTin Eats' jacket potato with broccoli cheese filling, RecipeTin SOS, baked potatoes recipe - Sydney Morning Herald
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