Friday, October 5, 2012

Broccoli and Cheddar Stuffed Potatoes


I promised you earlier in the week I was going to make two meals out of the broccoli and cheddar soup we enjoyed on Wednesday. Of course a recipe does not get any easier than this — you just need to bake your potatoes.


Get out your favorite toppings — a few of mine are pictured above.


Split and open the potatoes, adding butter, sea salt and fresh ground pepper.


Add scoops of the leftover broccoli and cheddar soup and top with green onions. Return to a 400 degree oven for 10-15 minutes, rotating in the oven halfway through. Remove and enjoy this quick homemade meal that will surely satisfy.


So I have a plan for you this weekend — make the soup and enjoy it for a meal this weekend, have leftover soup for lunch next week and finally, serve this broccoli and cheddar stuffed baked potato for dinner next week. I know I know, I just took care of three meals next week. No need to thank me, just make sure you save enough soup to get around to making the potatoes — that is the difficult task!

What other ideas can you come up with for left over broccoli soup?

E.A.T. local E.A.T. well

8 comments:

  1. Such a perfect fall meal! This is ideal comfort food, yum!

    Mal @ The Chic Geek

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    Replies
    1. Thanks Mal it was a quick, easy, and flavorful meal!

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  2. Now this is an amazing idea. I can't remember the last time I baked a potato--pretty much all the potatoes at our house get cooked on the stovetop--but I'm definitely going to have to get back on the baking bandwagon now! Broccoli cheese soup sounds like a perfect addition, and I bet chili would be great too...

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    Replies
    1. Eileen, I love good chili on anything! Especially a baked potato!

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  3. I keep small containers of chili in the freezer for pairing with baked potatoes, but never thought about broccoli soup. Brilliant! Thanks for the inspiration.

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  4. Thank you! Making this now, and pinning for later!!

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    Replies
    1. You are quite welcome and I hope you enjoy!

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