Baked Potato with Cheese

Enjoying a tasty Baked Potato with Cheese isn’t just about the delicious flavors; it’s also an intelligent way to increase calcium intake. Calcium is a crucial mineral that helps keep your bones and teeth strong, supports muscle function, and promotes overall health. This recipe is an excellent option for those who need more calcium in their diet or have low calcium levels in their urine.

Adding cheese to your meal can boost your daily calcium intake, and savor the delightful combination of baked potatoes, creamy cauliflower, and nutritious broccoli. Whether you have specific dietary preferences or want to improve your calcium levels, this dish is a great choice that caters to various tastes while promoting your well-being.

Recipe Benefits

This dish has many health benefits. Calcium, a crucial nutrient for maintaining healthy bones, can be found abundantly in cheese. The recipe also includes nutrient-rich vegetables like broccoli and cauliflower, which provide essential vitamins, minerals, and fiber for overall well-being.

Combining creamy potatoes, savory cheese, and vibrant vegetables creates a well-balanced and satisfying flavor. Cheesy baked potatoes are customizable for various diets and preferences, making them a crowd-pleaser.

Ingredients

For 8 servings

• Four medium potatoes, 500 grams
• 2 cups chopped broccoli, about two heads of broccoli
• 2 cups chopped cauliflower, about one large head of cauliflower
• 1/2 cup low-fat buttermilk
• 2 tbsp sour cream
• 1/2 tbsp butter
• 1/2 tsp salt more to taste
• 1/8 tsp pepper more to taste
• 1 cup shredded cheddar cheese 

Instructions

1. Preheat your oven to 200°C. 
2. Poke potatoes with a fork and oven until done, or bake for an hour at 104°C.
3. While the potatoes are cooking, chop up all your broccoli and cauliflower.
4. In a saucepan, cook the cauliflower and broccoli together with salted water, covered, for 3 minutes. 
5. Take out the broccoli with a slotted spoon and put it into a bowl.
6. Cook the cauliflower for five more minutes until it is soft, then drain and put into a separate bowl. 
7. Cut the potatoes in half lengthwise and scoop the flesh into the bowl with the cauliflower, leaving 0.5 cm of the shell. 
8. Put the potato shells onto a baking sheet. 
9. Mash the cauliflower and potatoes with buttermilk, sour cream, butter, salt, and pepper until smooth.
10. Then, fold in half of the shredded cheddar. 
11. Spoon the potato/cauliflower mixture back into the shells and top with the cooked broccoli and remaining cheese. 
12. Bake for 5-10 minutes until heated through and the cheese is melted.

Nutritional Information

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