Baked mushroom and broccoli potatoes

  • 1 hr 40 mins cooking
  • Serves 4
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Baked spuBaked mushroom and broccoli potatoesds
  • 5 large_piece potatoes (1.2kg)
  • 2 teaspoon vegetable oil
  • 100 gram button mushrooms,sliced thinly
  • 85 gram finely chopped broccoli florets
  • 20 gram butter
  • 2 tablespoon plain flour
  • 1 cup (250ml) milk
  • 1/2 cup (60g) coarsely grated cheddar cheese


Baked mushroom and broccoli potatoes
  • 1
    Scrub potatoes; pierce skin. Preheat oven to moderate, 180°C.
  • 2
    Lightly grease an oven tray. Place potatoes on tray; bake, uncovered, about 1 hour, until tender. When cool enough to handle, cut 1cm slice off one long side of each potato; scoop out potato flesh, leaving a 5mm shell. Reserve flesh; place shells on oven tray.
  • 3
    Heat oil in small saucepan; cook mushrooms and broccoli, stirring, until broccoli is just tender.
  • 4
    Heat butter in small saucepan; cook flour, stirring, until mixture is grainy. Remove from heat; gradually stir in milk. Stir over medium heat until sauce boils and thickens. Remove from heat; stir in half of the cheese.
  • 5
    Combine potato flesh, mushroom mixture and sauce in large bowl; mix well. Divide potato mixture among potato shells.
  • 6
    Sprinkle potatoes with remaining cheese. Bake, uncovered, in moderate oven about 10 minutes or until hot.


For a variation, combine potato flesh with one finely chopped green onion and 2 tablespoons each of sour cream and sweet chilli sauce. Divide filling among potato shells and serve topped with extra green onion, sour cream and sweet chilli sauce.