Cheesy Beef & Broccoli Baked Taters
I'm so ready for comforting, cozy eats like my new Cheesy Broccoli & Beef Potatoes. Giant russets stuffed with a super simple, creamy, cheesy Beyond Beef & Broccoli filling. Baked under more cheese, they're begging to stick to your ribs.
PREP TIME
20 minutes
COOK TIME
1 hour and 15 minutes
INGREDIENTS
14
Serves: 2
Ingredients
- 2 whole2 whole2 whole Potatoes, Russet, + Oil, Salt, Pepper, Pepper Flakes
- 4 Tbsp4 Tbsp4 Tbsp Butter, Unsalted, Divided 2 / 2
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes, + garnish
- 1 whole1 whole1 whole Yellow Onion, small onion, diced
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Broccoli, One crown, chopped in to small florets
- 170 grams170 grams170 grams Plant-Based Ground Beef - Beyond Meat
- 0.5 tsp0.5 tsp0.5 tsp Garlic Plus Seasoning - Club House
- 0.666 cup0.666 cup0.666 cup Heavy Whipping Cream, room temp
- 1.25 cups1.25 cups1.25 cups Monterey Jack Cheese, shredded
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 2 whole2 whole2 whole Green Onion (Scallion), Sliced for garnish
- 1 whole1 whole1 whole Sour Cream, Garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 425 F. Scrub and dry your russet potatoes thoroughly. Pierce them several times all over with a fork and lay them on a parchment lined baking sheet. Pour over some oil of choice (make sure it can handle 425 F) and season them generously with salt, pepper, and pepper flakes. Once preheated, bake your potatoes for an hour or until perfectly fork tender inside. Flip at least once through the cook time.
- With about 20 minutes remaining, let's make the filling. Begin heating the butter and pepper flakes in a 10" non-stick skillet set to about medium. Once heated, add the onion and a good pinch of both salt & pepper. Stir and let those onions cook a couple of minutes before stirring in the garlic. Continue to stir and cook another 4 ish minutes until the onions have softened a bit. Add the broccoli florets and another good pinch of salt & pepper. Continue to cook, stirring as needed for another 4 minutes.
- Push the veg to the outside of the skillet and drop in your Beyond Beef. Break the beef up in to small crumbles as it browns in the skillet for a few minutes and add the Garlic Plus seasoning. Stir everything together and continue to cook another few minutes until the broccoli has softened a bit. Pour in the cream and wait for it to to start bubbling nicely. Reduce to a simmer and simmer for about 5 minutes. At this point, it should have reduced a bit and thickened up. Turn off the heat and fold in half of the shredded Monterey Jack until cheesy and combined. Taste your filling and adjust your salt / pepper if needed.
- Carefully remove your potatoes from the oven and set the tray on to a wire cooling rack. The taters are scorching hot, let them sit for 5 minutes before slicing them open lengthwise. Drop a tablespoon of butter in to each tater and work that in to the flesh with a fork. Divide the filling between both potatoes (Yes, they're going to be VERY full) and top them with the remaining cheese.
- Return to the oven for another 6 - 7 minutes, or until the cheese is melty and gorgeous. Switch the oven to BROIL HIGH and let them get some browning before removing them.
- Serve your taters with a dollop of sour cream, some pepper flakes & cracked pepper, and some sliced green onions. ENJOY!
Notes
- There's all different sizes of russets for baking like this. Ideally, you want the largest ones for a meal sized situation
- This recipe would also work with cheddar cheese or even mozzarella if that's what you have on hand!
- I kept my broccoli fairly tender-crisp. If you want it softer, cook the broccoli a bit longer before adding the beef and continuing with the recipe.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1404 |
| Fat: | 106 g |
| Carbohydrates: | 57 g |
| Protein: | 75 g |
| Cholesterol: | 311 g |
| Sodium: | 1440 mg |
| Fiber: | 10 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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