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Beef and Broccoli Potatoes

A baked potato stuffed with browned ground beef, broccoli slaw, alfredo sauce, cheese, and seasonings.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Beef and broccoli work together. They rank in the top 10% of all ingredient pairs, and 577 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓

The recipe

Time18 minutes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Cook the potatoes

  1. Place baking potatoes on a paper towel and microwave on 100% power for 18 minutes or until tender.

  2. Remove potatoes, wrap each in foil, and let stand for 5 minutes.

Make the beef filling

  1. Heat a skillet.

  2. Brown the ground beef, sprinkling with Italian herb seasoning and 1/4 teaspoon salt.

  3. Add the broccoli slaw and cook until wilted.

  4. Whisk together the alfredo sauce, shredded cheddar cheese, milk, and nutmeg in a bowl.

  5. Stir the sauce into the beef mixture and cook until the cheese is melted.

  6. Remove the skillet from heat.

Stuff and broil

  1. Heat the broiler.

  2. Unwrap the potatoes, leaving the foil in place.

  3. Slice each potato in half lengthwise on top, pushing the ends to slightly open the tops.

  4. Transfer the potatoes in foil to a broiler pan and season with 1/4 teaspoon salt and a pinch of pepper.

  5. Scoop 3/4 cup of the beef mixture into each split potato.

  6. Sprinkle each potato with some of the remaining shredded cheddar cheese.

  7. Broil the potatoes until the cheese melts.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Beef + broccolitop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together577 recipes

    Shared aroma: linalool (floral, citrus).

  2. Potato + cheddar cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together932 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + broccolitop 3% of all pairs
    Aroma overlapstrong
    Mentioned together909 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Potato + beeftop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,051 recipes

    Shared aroma: sotolon (curry, maple).

  5. Potato + milktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Baking potatoes
Become tender and fluffy inside, forming the edible shell that holds the filling.
Ground beef
Provides the savory meaty base and browns for rich flavor in the filling.
Alfredo sauce
Adds creamy fat and moisture that binds the filling together.
Shredded cheddar cheese
Melts into the sauce for body and salty flavor, then browns on top under the broiler.
Broccoli slaw
Wilts in the skillet, adding vegetable texture and moisture to the filling.

The step that matters

Slice the potatoes on top without cutting through the bottoms. Pushing the ends to open the tops creates a pocket for the filling. Cutting all the way through would split the shell and let the filling spill out during broiling.

Flavor stand-ins for the nutmeg

How well each one fits the dish's main ingredients (potato, beef, broccoli, sauce, cheddar cheese, milk, pepper):

  1. Garlicbetter flavor fit
  2. Celerybetter flavor fit
  3. Dillbetter flavor fit
  4. Nutmegthe original

Fit is the average pairing score against potato, beef, broccoli, sauce, cheddar cheese, milk, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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