This baked potato is topped with mustard and balsamic roasted broccoli and melted cheddar cheese. So simple, so satisfying!
Ingredients
- 2 Russet potatoes
- 1 head of broccoli, chopped
- 1 tablespoon dijon mustard
- 1 tablespoon Traditional Dark Aged Balsamic Vinegar
- 1 tablespoon Sonoran Arizona Olive Oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup cheddar cheese, shredded
Instructions
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Heat oven to 450 degrees.
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Wrap potatoes in foil and roast for about an hour until tender.
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While the potato cooks toss the broccoli with mustard, oil, vinegar, salt and pepper on a sheet pan. Add to the oven with about 20 minutes left for the potatoes.
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When the potatoes are tender and broccoli roasted, top the potato with the broccoli and top with cheese. Put in the oven until the cheese is melted.
Note: For a speedier process prick the potatoes all over and microwave for about 5 minutes per side.
Takes 60 minutes
Serves 2
