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All-In-One Meal

Gayle Spice
Course Main
Servings 1 potato


Baked potato:

  • 1 large russet potato skin scrubbed and dried
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  • 1/2 cup fresh broccoli florets see directions below
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup shredded cheddar cheese


  • Preheat oven to 425F. Lightly grease a medium baking pan with non-stick cooking spray or line with parchment paper. Set aside.
  • Rub potato with olive oil, coating all sides, and then sprinkle with salt and pepper. Place onto prepared baking pan.
  • Prick potato several times with a fork on each side. Bake for about 50-55 minutes, or until potatoes are soft when squeezed.
  • Remove from oven and allow to cook for several minutes.
  • If using the pre-cut broccoli florets: steam in bag, prepare broccoli according to package directions. Remove from package after microwaving and sprinkle with salt, pepper, and garlic powder.
  • If using broccoli florets from a head of broccoli, prepare broccoli while potato is baking. Fill a medium pot with about 1/4 cup of water and bring to a boil.
  • Place a steam over pot, add broccoli and cook for about 4-5 minutes, or until tender. Remove from steamer and sprinkle with salt, pepper, and garlic powder.
  • Once potatoes have cooled, cut a slit down the center and pinch ends to make a wide opening.
  • Add broccoli to inside of the potato, then top with shredded cheese.
  • Return to the oven and back for about 5-7 minutes, or until cheese has melted.
  • Serve immediately.
  • Enjoy!