Broccoli, Cheddar & Mustard Bakes – a delicious recipe with baking potatoes, broccoli, wholegrain mustard, egg, cheddar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Heat oven to 200C/180C fan/gas 6. Microwave the potatoes on High for 12-15 mins until tender. Meanwhile, steam or boil the broccoli for 3 mins, then drain well. When the potatoes have cooled a little, cut them in half lengthways and scoop the insides into a bowl.
2
2. Put the potato shells on a baking sheet. Mash the flesh with a fork, then stir in the mustard, egg, most of the cheese and the broccoli. Season if needed, then pile back into the shells. Sprinkle with the reserved cheese and bake for 15 mins until the tops are crisp and golden. Serve with salad.
3
347 kcalories, protein 19g, carbohydrate 36g, fat 15 g, saturated fat 8g, fibre 5g, sugar 3g, salt 0.9g
141
kcal
Calories
7
g
Fat
12
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 baking potatoes, 150g broccoli (cut into small florets), 1/2 tbsp wholegrain mustard, 1/2 egg (beaten), and more.
Yes, Broccoli, Cheddar & Mustard Bakes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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