Broccoli and Cheddar Loaded Jacket Potatoes
Crisp-skinned baked potatoes piled with tender broccoli and a generous spoonful of cheese sauce, comforting and filling.
Made with Cheese sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelEasy
- Costabout £1.24 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Prick the potatoes all over with a fork, rub with the oil and the sea salt, and bake directly on the oven shelf for 1 hour to 1 hour 15 minutes until the skins are crisp and the middles are soft.
70 min - 2
About 10 minutes before the potatoes are ready, steam or boil the broccoli florets for 4 to 5 minutes until just tender. Drain well.
4 min 30 s - 3
Warm your ready made cheese sauce (see the base recipe) in a pan, loosening with a splash of milk if needed.
- 4
Cut a deep cross in each potato and squeeze the sides to open them up. Fluff the insides with a fork and add a small pinch of salt and pepper.
- 5
Spoon in the broccoli, then pour over the cheese sauce. Scatter with the cheddar.
- 6
Return to the oven for 5 minutes to melt the cheese, then top with the sliced spring onions and serve.
Tips
- Bake the potatoes on the oven shelf, not on a tray, so the skins crisp all the way round.
- Rubbing the skins with oil and coarse salt gives a savoury, crunchy shell.
- To speed things up, microwave the potatoes for 8 minutes first, then finish in the oven for 20 minutes.
Storing and freezing
Keeps in the fridge for up to 2 days. Cool within 1 to 2 hours and reheat in the oven or microwave until steaming hot all the way through. Do not reheat more than once.
Questions
Can I use frozen broccoli?
Yes. Cook it from frozen for 4 to 5 minutes in boiling water, drain well and pat dry. It works just as well as fresh.
Can I add meat?
Yes. Crispy bacon, diced ham or flaked cooked chicken all work. Then the dish is no longer vegetarian.
How do I stop the skins going soft?
Bake on the oven shelf, do not wrap in foil, and eat soon after baking. Foil traps steam and makes the skin soft.
More made with cheese sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.