Parmesan Broccoli Loaded Baked Potato. A quick and healthy recipe using only 3 ingredients, broccoli, potato, and parmesan cheese. You can eat it as a side dish or the main event. I LOVE this recipe and have it at least once per week!
I will always be the biggest cheerleader for stretching your culinary boundaries, trying new flavors, new spices, new vegetables. Spending more time in the kitchen, playing and creating. I will always be the biggest and loudest cheerleader for becoming a true goddess in your kitchen because cooking, really cooking, is how I healed my very broken relationship with food. It’s exactly why I do the work that I do, it’s the reason behind the reason.
But every week has a night (or two or three) when time isn’t on your side, obligations are extreme, and you just need to eat something. When creativity isn’t the goal, quick nourishment is. When that loud obnoxious “just order take out” voice is really nagging you, but you absolutely don’t feel like or really want to eat take out food.
That’s when I make a quick bite. I have a few recipes (dare I even call them recipes) that are favorites in my life, that I make frequently, without fuss, and eat gratefully.
Parmesan broccoli loaded baked potatoes are my recent favorite.
This isn’t a recipe that will win a creativity award, but gosh sometimes the simplest food is just so good.
I had a night this week, you know A NIGHT. A long day, leading into a longer night. I had just finished my 8th client session for the day, had 2 papers due for school by midnight, I was fried and tired. Jordan and I spent last weekend at my Mom’s in Pennsylvania (birthday weekend, woop! woop!) but that meant no meal planning before the week started.
My trusty CSA was delivered on Tuesday and we received gorgeous purple potatoes (and a few white potatoes) and a big head of broccoli. Parmigiano Reggiano cheese is a staple in my house, so that’s always an easy add to any dish.
That was it, 3 ingredients (well 4 if you count the butter) and I had the yummiest simple supper.
A simple baked potato (purple is preferred due to their high antioxidant levels, but I am not a white potato hater, there is room for white potatoes in any healthy lifestyle #gasp #inclusivedietarytheory) is the perfect vehicle for all types of stuffings/toppings/veggies/etc. When I studied in London as just a young and invincible 19-year-old I practically lived on “jackets”, the British version of a loaded potato. My favorite was a baked bean and cheddar cheese jacket, which cost about 1 pound and would satisfy me for hours. For a very poor exchange student, this was heaven. Now I’m craving a baked bean jacket potato and a trip down London memory lane 😉
The point is that sometimes dinner can be less than perfect. It can be simple and humble and still taste super yummy and feel utterly nourishing.
Sometimes food can be a quick bite and that quick bite can serve you well.
Interested in more of my quick bite ideas? Or do you prefer more creative recipes? Or a combo? Let me know below and a billion thanks for sticking around and reading my posts and making my recipes. I am so grateful this birthday season for all of you. Truly 🙂
Thanks for reading Abra’s Kitchen! To see what goodness I’m whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
Parmesan Broccoli Stuffed Potato - Quick Bite
Parmesan Broccoli Loaded Baked Potato. A quick and healthy recipe using only 3 ingredients, broccoli, potato, and parmesan cheese.
- 4 small to medium size purple potatoes, if you can't find purple potatoes, white will do
- 4 cups broccoli florets
- 4 tbsp freshly grated Parmigiano-Reggiano cheese, the good stuff, please nothing that comes out of a green canister and sits on a grocery store shelf for years
- 2 tbsp butter
- sea salt and freshly ground black pepper
- Wash potatoes and pierce skin with fork. Bake in 350° oven for 40 minutes or until tender
- In the meantime, steam broccoli florets until tender (set aside)
- When potatoes are done, split open fork mash with 1/2 tbsp butter per potato, top with steamed broccoli and sprinkle with cheese.
- Season with a tiny pinch of sea salt and a generous amount of freshly ground black pepper.
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