Broccoli cheddar lunch potatoes

Name: Broccoli cheddar lunch potatoes
Total time: 25 min
Yield: 2 servings
Ingredients: 2 medium baking potatoes, scrubbed potatoes; 2 cups small florets broccoli; ½ cup grated, vegetarian rennet cheddar; ¼ cup pasteurized plain Greek yogurt; 2 tsp butter; ⅛ tsp black pepper

Microwave potatoes topped with broccoli and melted cheddar.

25 minutes estimated for the original recipe · 2 servings

Lunchvegetarian

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

potatoes2 medium baking potatoes, scrubbed
broccoli2 cups small florets
cheddar½ cup grated, vegetarian rennet
plain Greek yogurt¼ cup pasteurized
butter2 tsp
black pepper⅛ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Pierce potatoes with a fork. Microwave on a microwave-safe plate for 10–14 minutes, turning halfway, until tender; add short bursts if needed.
Meanwhile, place broccoli in a covered microwave-safe bowl with a splash of water. Microwave for 3–4 minutes until tender, then drain carefully.
Split the potatoes, taking care with the steam. Mash their centers with butter and pepper.
Top with broccoli and cheddar. Microwave briefly to melt the cheese, then add yogurt. For more portions, cook potatoes in batches.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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