Broccoli and Cheddar Jacket Potatoes
Fluffy jacket potatoes are filled with tender broccoli and melted cheddar, then finished with a generous spoonful of tangy Greek yogurt.
10 min
Prep
40 min
Cook
4
Serves
490
Calories
Macros · per serving
30g protein
64g carbs
14g fat
Ingredients
For 4 servings
- 1200 g baking potato
- 500 g frozen broccoli
- 160 g shredded cheddar cheese
- 400 g plain nonfat Greek yogurt
- 45 ml water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- 1
Use four similarly sized potatoes, about 300 g each, and cheddar labeled suitable for vegetarians. Scrub and dry the potatoes, then pierce each one deeply with a fork 8–10 times. Arrange them in a spaced circle on a 30 cm microwave-safe dish and cover with a vented microwave-safe cover.
- 2
Using a 1000-watt microwave at HIGH (100% power), cook the potatoes for 10 minutes. Carefully turn them over, exchange their positions and rotate the dish halfway around. Microwave at HIGH for another 10 minutes. Continue in 2-minute intervals at HIGH, turning and repositioning after each interval, until a fork slides easily into every center; expect about 22–28 minutes altogether. Leave covered to stand for at least 5 minutes while you cook the broccoli.
- 3
Put the frozen broccoli and measured water in a 2-litre microwave-safe bowl and cover with a vented lid. Microwave at HIGH for 4 minutes, stir thoroughly and rotate the bowl halfway around, then microwave at HIGH for 3 minutes. Check that the broccoli is tender and reaches 165°F/74°C with a food thermometer; if necessary, continue at HIGH in 1-minute intervals, stirring between intervals. Let stand covered for 1 minute, then carefully uncover away from your face and drain any excess water.
- 4
Carefully cut a deep cross into each potato without cutting through the bottom. Open slightly and fluff the flesh with a fork. Divide the salt and pepper evenly over the potato flesh, then fill with the broccoli and scatter the cheddar evenly on top.
- 5
Cover the filled potatoes with the vented cover and microwave at HIGH for 2 minutes. Rotate the dish halfway around and microwave at HIGH for another 1 minute. Check several spots, including the potato centers and broccoli filling, for 165°F/74°C. If needed, continue at HIGH in 1-minute intervals, rotating between intervals, until hot throughout and the cheese has melted. Let stand for 2 minutes.
- 6
Top each potato with 100 g Greek yogurt and serve immediately.
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