Cheese & Broccoli Potato Topper
Submitted by tdacla2
Loaded baked potatoes smothered in a creamy cheddar broccoli sauce with sour cream and Dijon mustard. A 20-minute weeknight side dish using just 5 simple ingredients.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minWhen you need dinner on the table fast, split open a hot baked potato and smother it in this creamy cheddar-broccoli sauce. Five ingredients, one saucepan, twenty minutes.
Cream of cheddar soup gets a tang boost from sour cream and a kick from Dijon mustard, then broccoli florets go in to warm through. Spoon it over steaming baked potatoes and you’ve got a side dish that could easily pass as a meal.
Garnish with chopped red pepper for a pop of color and crunch.
Kitchen Tips
- Bake the potatoes ahead of time or microwave them while the sauce heats. Pierce them with a fork first so they don’t burst.
- Swap in fresh steamed broccoli for a brighter flavor and better texture than frozen.
- Add crumbled bacon or chopped chives on top to turn this into a fully loaded baked potato situation.
Ingredients
Directions
In 1½ quart saucepan, combine soup, sour cream and mustard; add broccoli.
Heat through, stirring occasionally.
Serve over potatoes.
Garnish with chopped sweet red pepper if desired.
TIP: To bake potatoes: Using fork, pierce each potato; bake at 400 degrees F1 hour OR microwave on HIGH 1½ to 1½ minutes until fork-tender.
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