Broccoli Cheese Potato Topper Recipes

Steps:

• Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes.
• Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
• In a skillet over medium heat, add 1/4 inch of vegetable oil. Add the onions and fry until browned and crisp, 15 to 20 minutes. Drain on paper towels and keep warm.
• In another skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute or 2, but do not let the flour brown. Whisk in the milk and cook until it thickens. Turn the heat to low, stir in the Cheddar and pepper Jack and cook until they are melted. Add the broccoli and cook, stirring, until the broccoli is warmed through.
• Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot.

Steps:

• Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.

Steps:

• For the Broccoli Cheese Dip: Place Reynolds KITCHENS® Slow Cooker Liner inside a 1 1/2- or 2-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Combine cream cheese, cheese product, broccoli, salsa, and bacon-flavored bits; add to slow cooker.
• Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. If no heat setting is available, cook for 3 hours.
• Potato Dippers: Cut potatoes into 1/4-inch-thick slices. Place slices in a large bowl and add enough cold water to cover. Let stand for 10 minutes.
• Preheat oven to 425 degrees F. Line a baking sheet with Reynolds KITCHENS® Pop-Up Parchment Sheet.
• Drain potatoes and pat dry with paper towels. Place potatoes in an even layer on the prepared baking sheet. Sprinkle with chili powder and black pepper. Bake potatoes 20 to 25 minutes or until lightly browned and slightly crisp. Makes 64 dippers.
• Stir dip before serving. Stir in some milk for a thinner consistency, if you like. Serve with Potato Dippers.

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
• Scoop the potato mixture back into the potatoes and top with cheddar cheese.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with sour cream and chives.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
• Pour half of the mixture into a 10x6 inch baking dish.
• Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
• Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.

Steps:

• Pierce potatoes several times with fork. Place in microwave oven on paper towel. Microwave on HIGH 15 minutes or just until softened. Wrap in paper towels; let stand 5 minutes.
• Bring water to a boil in medium saucepan over medium heat. Add broccoli. Cook 5 minutes or until broccoli is crisp-tender. Drain. Add milk, cottage cheese, mustard and red pepper flakes to broccoli in saucepan. Bring to a boil. Reduce heat to medium-low; remove from heat.
• Combine 3/4 cup cheddar cheese, mozzarella cheese and flour in medium bowl. Toss to coat cheese with flour; add to broccoli mixture. Cook and stir over medium-low heat until cheese is melted and mixture is thickened.
• Cut potatoes open. Divide broccoli mixture evenly among potatoes. Sprinkle with remainig 1/4 cup cheddar cheese.

Steps:

• In 2-quart saucepan, combine soup, cheese, mustard, and pepper.
• Heat over low heat until cheese is melted.
• Add broccoli and heat through.
• Serve over baked potatoes.
• Sometimes I add chopped ham, bacon, or chicken.

Steps:

• Heat oven to 400°F. Spray 2 1/2-quart oval baking dish with cooking spray; set aside. Cook frozen broccoli as directed on bag for microwave directions.
• In 2-quart saucepan, heat water and butter to rapid boiling; remove from heat. Stir in 1/2 cup of the milk and the potatoes (from Chicken Helper box) until well blended. Let stand about 1 minute or until liquid is absorbed; whip vigorously with fork. Add half of the seasoned crumbs (from Chicken Helper box) and remaining 3/4 cup milk. Mix well, using electric mixer, if necessary.
• In large bowl, mix cooked broccoli mixture with cheeses, stirring to melt cheese. Add chicken and rest of seasoned crumbs; mix until combined. Pour into baking dish; top with mashed potato mixture, spreading evenly over top of casserole. Sprinkle with parsley.
• Bake uncovered 20 to 25 minutes or until casserole is bubbling and potatoes have started to brown. Let stand 10 to 15 minutes before serving.