Broccoli-stuffed potato monsters
Large potatoes stuffed with broccoli, cream and Cheddar, with olive and cheese faces.
Active time40 min
Cooking1 h 15 min
Total1 h 30 min
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Ingredients
- 400 g broccoli
- 4 large potatoes
- 150 g cheddar
- 100 ml crème fraîche
- 500 ml water
- 15 ml olive oil
- 12 pitted black olives
- 3 g salt
Preparation
Preheat the oven to 200 degrees Celsius. Wash 4 potatoes weighing 300 g per piece, prick the skins, coat with oil and bake for 55 minutes until tender.
4 large potatoes15 ml olive oil- oven
- baking tray
Wash the broccoli and cut it into florets. During the last 10 minutes of the potatoes' cooking time, steam the broccoli florets over the water for 10 minutes.
400 g broccoli500 ml water- saucepan
- steamer basket
- knife
Grate the cheddar intended for the mash. Once the potatoes are out of the oven, cut a lid off each one, scoop out the flesh and mix it with the cream, salt, broccoli and 100 g of grated Cheddar.
150 g cheddar100 ml crème fraîche3 g salt- knife and spoon
- grater
Fill the potato skins. Cut the remaining Cheddar into teeth, place two olive halves for the eyes and strips for the mouth. Bake for 10 minutes in the oven.
12 pitted black olives- oven
- knife
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration