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Broccoli Baked Potatoes

Put a new spin on the classic baked potato with this quick and tasty recipe

By bbcgoodfood · From Open Recipes · 5 ingredients
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Why it works: Potato and broccoli match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 909 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

The recipe

Serves 4
Prep10 min
Cook30 min

Ingredients

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Heat the oven to 425°F (220°C). Prick each potato several times with a fork and microwave on high for 8 minutes, turning once, until partly softened.

  2. Place the potatoes directly on the oven rack and bake for 15 minutes until the skins are starting to crisp.

  3. Meanwhile, put the broccoli florets in a microwave-safe bowl with a splash of water, cover, and microwave for 3 minutes until tender-crisp. Drain well.

  4. Cut a lengthwise slit in each potato, scoop the flesh into a bowl, and leave the shells on a baking sheet.

  5. Mash the potato flesh with the wholegrain mustard, the beaten egg, and two-thirds of the grated cheddar. Stir in the broccoli.

  6. Spoon the filling back into the potato shells, mounding it slightly, and sprinkle with the remaining cheddar.

  7. Bake for 10 minutes until the cheese is melted and golden and the center of the filling reaches 160°F (71°C) from the raw egg. Serve hot.

By bbcgoodfood. Recipe from Open Recipes.

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

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

  2. Broccoli + mustardtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together705 recipes

    Shared aroma: linalool (floral, citrus).

  3. Potato + mustardtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,339 recipes

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

  4. Potato + eggtop 16% of all pairs
    Aroma overlapstrong
    Mentioned together4,716 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Mustard + eggtop 18% of all pairs
    Aroma overlapmoderate
    Mentioned together8,549 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

Flavor stand-ins for the mustard

How well each one fits the dish's main ingredients (potato, broccoli, egg):

  1. Asparagusbetter flavor fit
  2. Chivebetter flavor fit
  3. Spinachabout as good a flavor fit
  4. Mustardthe original

Fit is the average pairing score against potato, broccoli, egg. 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).