Loaded Broccoli and Cheddar Potatoes with Tossed Salad Loaded Broccoli and Cheddar Potatoes with Tossed Salad

Photography: Ryan Brook

Twice-baked potatoes are transformed into a nourishing main with the addition of colourful veggies and gooey Cheddar. It's easier to remove the flesh while the potatoes are warm, so use a small spoon (such as a teaspoon) to scoop them as soon as they're cool enough to handle. Cost: $2.85/serving

  • Prep time 20 minutes
  • Total time 1 hour & 45 minutes
  • Portion size 4 servings


Tossed Salad:


Potatoes: Using fork, prick potatoes several times. Bake in 400°F (200°C) oven until fork-tender, about 1 hour. (Or microwave on high until fork- tender, about 7 minutes.) Set aside until cool enough to handle.

Cut potatoes in half lengthwise; scoop flesh into bowl, leaving 1/4-inch (5 mm) thick shells. Using potato masher, mash flesh with garlic, salt and pepper until smooth. Stir in broccoli, carrot, red pepper and 2/3 cup of the Cheddar. Spoon into potato shells, packing gently. Bake on parchment paper–lined baking sheet in 400°F (200°C) oven for 15 minutes. Sprinkle with remaining Cheddar; bake until melted, about 10 minutes. Top with sour cream and green onion.

Tossed Salad:
Meanwhile, in large bowl, whisk together oil, vinegar, salt and pepper; toss with salad greens and tomatoes. Serve with potatoes.

Nutritional facts per serving: about

  • Fibre 7 g
  • Sodium 502 mg
  • Sugars 8 g
  • Protein 20 g
  • Calories 459.0
  • Potassium 1565 mg
  • Cholesterol 49 mg
  • Saturated fat 11 g
  • Total carbohydrate 51 g


  • Iron 27.0
  • Folate 81.0
  • Calcium 43.0
  • Vitamin A 119.0
  • Vitamin C 127.0
Share X
Lunch & Dinner

Loaded Broccoli and Cheddar Potatoes with Tossed Salad