GORDON RAMSAY RECIPES

These twice-baked potatoes are so cheesy, and guilt-free that you’ll never have to think twice about making them!

If you want to sneak some vegetables into your family’s meal, this is the perfect side dish – great with chicken, steak or pork chops. I often add cauliflower to my mashed potatoes and no one really notices. My baked potato soup^[1] is the perfect example.

These cheesy twice baked potatoes were first cooked in the microwave (you can of course bake them), then scooped out and mashed with cooked cauliflower, buttermilk and cheese. Then they went back into the shells and topped with steamed broccoli and more cheese, delicious!

Kid-friendly, vegetarian, gluten-free and simple to make. This took under 30 minutes to make, you can easily prepare them ahead and heat just before serving. I served them with Garlic Lover’s Roast Beef^[2] and I had one happy family!

For those of you on Weight Watchers, these are 3 points plus per serving. You can easily halve this recipe to make less.

Twice Baked Super Stuffed Cheesy Potatoes
gordon-ramsay-recipe.com
Servings: 8 • Size: 1/2 loaded potato • Old Pts: 3 pts • Weight Watchers Points+: 3 pts
Calories: 146.5 • Fat: 3.5 g • Protein: 8 g • Carb: 23 g • Fiber: 2.5 g • Sugar: 1.5 g
Sodium: 152.5 mg (without the salt)

Ingredients:

(18 oz) 4 medium russet potatoes
salt and pepper, to taste
1 1/2 cups chopped broccoli florets
2 cups chopped cauliflower
1/2 cup low fat buttermilk
1 tbsp minced chives (optional)
1 cup (4 ounces) shredded low-fat sharp cheddar cheese

Directions:

Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)

Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.

Preheat the oven to 400°F.

Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼” shell. Place the potato shells on a baking sheet.

Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired).

Spoon the potato/cauliflower mixture back into the shells. Top
with the cooked broccoli (I just inserted them in) and remaining cheese
on top. Bake for 5-10 minutes, or until heated through and the cheese
is melted. (you can also microwave it for a few minutes if you prefer
not to use the oven)

References

^{^} baked potato soup (www.gordon-ramsay-recipe.com)
^{^} Garlic Lover’s Roast Beef (www.gordon-ramsay-recipe.com)

Incoming search terms:

Cheesy macaroni and broccoli are topped with bread crumbs and baked to perfection. Kid friendly, vegetarian and comfort food at it’s finest.

I first made this back in 2011, and it has since been very popular. Last week I made it again and updated the photos, I forgot just how good this is! This time I used rotini pasta, you can really use whatever shape you like. My step by step photos are still the original, so keep that in mind when you make this.

It’s perfect if you’re craving macaroni and cheese but don’t want to waste a days worth of calories in one meal. You still get that same comforting taste, with a little less guilt.

When I first made this, I used a Mexican blend of cheese, because it was all I had on hand, but since I’ve been making it with a sharp reduced-fat Cheddar such as 50% less-fat Cabot, in my opinion this is better with a sharp cheddar to really let the cheesy flavors stand out.

To speed things up, I used pre-cut fresh broccoli. This recipe was loved by all in my home, even my not-so-crazy-about-broccoli husband loved it and leftovers are perfect for lunch. You can bake this in one large baking dish, or individual oven safe dishes for perfect portion control, or you can make half and use a 9 x 9-inch baking dish.

Skinny Baked Broccoli Macaroni and Cheese
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: 1 cup • Old Points: 6 pts • Points+: 8 pts
Calories: 314.9 • Fat: 9.8 g • Protein: 17.7 g • Carb: 44.3 g • Fiber: 6.3 g • Sugar: 4 g
Sodium: 215.7 (without salt)

Ingredients:

12 oz high fiber elbows like Ronzoni Smart Taste
1 1/2 tbsp butter
1/4 cup minced onion
1/4 cup flour
2 cups skim milk
1 cup fat free chicken broth (vegetarians use vegetable broth)
8 oz (2 cups) reduced-fat sharp cheddar (Cabot 50%)
salt and fresh pepper to taste
12 oz fresh broccoli florets (I used pre-cut bag)
2 tbsp grated parmesan
1/4 cup seasoned bread crumbs
cooking spray

Directions:

Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.

In a large, heavy skillet, melt butter. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.

Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.

Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Tag: broccoli florets

Broccoli and Cheese Twice Baked Potatoes

References

Incoming search terms: