Broccoli Cheese Baked Potato (WEEKEND OPTION)

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Serves: Serves 1 (contains approx 480 kcal)
200g floury potato, scrubbed (such as Rooster or Maris Piper)
150g broccoli
1 tsp snipped fresh chives (5g - optional)
50g Cheddar cheese
pinch of cayenne pepper (optional)
25g mixed baby salad leaves
sea salt and freshly ground black pepper


Preheat the oven to 200C / 400F / gas mark 6. Pierce the potato a couple of times with a fork to prevent it from splitting while it is cooking, then wrap in foil and place directly on the oven shelf. Bake for 1 hour until slightly softened when squeezed. Either use immediately or leave until cool enough to handle and chill in the fridge for up to 2 days is fine.

Meanwhile, separate the broccoli into florets, discarding any thick stalk and either place in a pan of boiling water or steam using a petal steamer for 3 minutes until just tender. Drain and rinse briefly under cold running water to prevent further cooking. Finely chop and set aside until needed.

To stuff the jacket potatoes, keep the oven temperature the same. Cut each potato in half, then carefully scoop out the middle of the potato, leaving the skin unbroken. Place the scooped out potato in a bowl and fold in the broccoli with the chives, if using. Season lightly with salt and the cayenne pepper, if using and plenty of freshly ground pepper.

Arrange the potato shells back on a baking sheet and carefully scoop the mixture back into the shells. Grate the cheese and sprinkle on top, then bake for 15-20 minutes until well heated through and golden. Serve on a plate with the salad leaves.

Prepare Ahead

Keep the cooked jacket potatoes covered with clingfilm in the fridge for up to 2 days and once the potatoes have been stuffed with the filling they would keep for another 2 days, again covered with clingfilm in the fridge. To transport, store in a suitable microwaveable container and cook on high for 3 minutes until piping hot. Bring the salad leaves in a separate airtight container and bring a knife and fork to eat with.