A tray of stuffed jacket potatoes topped with creamy cheese and broccoli, garnished with crispy breadcrumbs. A can of Green Giant sweetcorn is visible in the background, suggesting a fresh and hearty meal option.

Broccoli and cheddar twice baked potatoes

Serving Time icon
Portions : 4
Clock icon
Total Time : 45 mins

Made With

A green and yellow can of Green Giant sweetcorn, labelled Original Naturally Sweet. The can features an illustration of a giant figure made of leaves, promoting its health benefits. The text highlights it as one of your five-a-day servings, with corn images on the side.
Original

Ingredients

  • 4 baking potatoes
  • 1 head broccoli, cut into small florets (about 200g)
  • 1 tbsp wholegrain mustard
  • 1 medium egg, beaten
  • 198g tin Green giant sweet corn, drained
  • 150g Mature cheddar cheese, grated
Equipment
  • Deep pan or saute pan with lid
  • Baking tray

Preparation

  1. Heat the oven to 200C, 180C fan, gas 6. Microwave the potatoes on high for 15 minutes, or until tender.
  2. Meanwhile, bring a pan of water to the boil and cook the broccoli florets for 3 minutes, until tender. Drain.
  3. Halve the potatoes and scoop out the middles then mix the flesh with the mustard, egg, broccoli florets, sweetcorn and ¾ of the cheese. Season.
  4. Place the potato skins onto a baking tray and spoon the potato broccoli mixture into each. Scatter over the remaining cheese and cook in the oven for 15 minutes, until golden.