Broccoli & cheddar microwave potatoes
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Tender potatoes hold steamed broccoli and a melted cheddar cap.
North American · lunch, dinner · easy
Servings: 2
Prep: 5 min
Cook: 15 min
Total: 20 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Milk. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 2 medium potatoes (about 8 ounces/225 g each)
- 2 cups broccoli florets
- 2 ounces microbial-rennet cheddar cheese (55 g Grated. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 tablespoon butter (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 tablespoons water
Cooking instructions
- Scrub the potatoes and pierce each several times with a fork. Place on a microwave-safe plate and microwave on high for 8–12 minutes, turning halfway, until a knife slides in easily. Let stand for 2 minutes.
- Place the broccoli florets and water in a microwave-safe bowl. Cover with a vented lid and microwave for 2–3 minutes until tender; drain carefully.
- Split the potatoes and fluff the centers with the butter. Spoon in the broccoli and scatter over the microbial-rennet cheddar cheese.
- Microwave for 30–60 seconds until the cheese melts. Let steam escape before serving. Microwave strength changes timing.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.