"BAKED" POTATOES WITH BROCCOLI AND CHEDDAR

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Skip the oven -- this microwaved version of a steakhouse classic cuts down on your cook time for an easy, delicious, and deceptively light weeknight side.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

4 baking potatoes (8 ounces each)
1 small head broccoli (12 ounces)
Coarse salt
Ground pepper
2 tablespoons butter
4 ounces cheddar cheese, coarsely grated (1 cup),

Steps:

  • Prick potatoes in several places with a fork. Microwave on high until tender (a paring knife inserted in the center of each should meet no resistance), 13 to 15 minutes, turning once during cooking. Set aside.
  • Cut broccoli into small florets (reserve stems for another use). Place in a microwave-safe bowl filled with 1 inch of water. Season with coarse salt and ground pepper. Microwave on high until crisp-tender, 3 to 5 minutes. Drain.
  • Meanwhile, cut a deep cross in the top of each potato; push ends toward each other to open. With a fork, loosen and lightly mash inside. Dividing evenly, top potatoes with butter, cheddar cheese, and broccoli.

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