Transform simple baked potatoes into a comforting, restaurant-quality side dish with this rich and creamy topping. The blend of sharp cheddar soup, tangy sour cream, and Dijon mustard creates a velvety sauce that clings perfectly to tender broccoli florets. This vegetarian-friendly topper adds a vibrant green contrast and a boost of nutrients to your meal. It&# 226;ÂÂs an easy, satisfying option for weeknight dinners, potlucks, or when you want to elevate a humble potato without much effort. The warmth of the cheese soup pairs beautifully with the cool creaminess of the yogurt or sour cream, offering a balanced flavor profile that is both savory and soothing.
Cheese & Broccoli Potato Topper
Description
Transform simple baked potatoes into a comforting, restaurant-quality side dish with this rich and creamy topping. The blend of sharp cheddar soup, tangy sour cream, and Dijon mustard creates a velvety sauce that clings perfectly to tender broccoli florets. This vegetarian-friendly topper adds a vibrant green contrast and a boost of nutrients to your meal. It&# 226;ÂÂs an easy, satisfying option for weeknight dinners, potlucks, or when you want to elevate a humble potato without much effort. The warmth of the cheese soup pairs beautifully with the cool creaminess of the yogurt or sour cream, offering a balanced flavor profile that is both savory and soothing.Ingredients
Directions
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Preheat oven to 400ðF (200ðC). Pierce four large potatoes several times with a fork and bake directly on the oven rack for 45-60 minutes, until tender when pierced with a knife.
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While potatoes bake, steam or boil broccoli florets until bright green and tender-crisp, about 3-5 minutes. Drain well and pat dry.
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In a medium saucepan, combine the cheddar soup, sour cream (or yogurt), and Dijon mustard.
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Heat the saucepan over medium-low heat, stirring constantly, until the mixture is smooth and warmed through. Do not boil.
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Add the cooked broccoli florets to the cheese sauce and stir gently to coat evenly. Heat for another minute.
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Split the baked potatoes lengthwise and fluff the insides slightly with a fork.
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Spoon the hot cheese and broccoli mixture generously over each split potato.
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Garnish with chopped sweet red pepper if desired and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 403.0kcal
- % Daily Value *
- Total Fat 33.0g51%
- Saturated Fat 21.0g105%
- Cholesterol 97.0mg33%
- Sodium 621.0mg26%
- Total Carbohydrate 1.3g1%
- Dietary Fiber 0.0g0%
- Sugars 0.5g
- Protein 25.0g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
