Wendy's Hack: Broccoli Cheese Baked Potato
What Comes to Mind When You Hear "Broccoli Cheese Baked Potato"?
For me, it’s instant nostalgia for Wendy’s—my first love in the junk food world. 😆 Back in the day, the only veggies I ate were the ones in their burgers or baked potatoes. But now, it’s a different story. No more junk food for me, so I make my own at home instead. Healthier, more satisfying, and I can pile on as much broccoli as I want. Broccoli is packed with fiber, after all! Fiber is my true love these days. 😍
Speaking of Wendy’s, did you know Wendy was actually the name of the founder’s daughter? So, when I make this homemade version, wouldn’t it be funny to call it Kobi’s Hack: Broccoli Cheese Baked Potato? Just kidding!
Secrets to Perfectly Soft and Flavorful Baked Potatoes
First tip: soak the potatoes in salt water for about 15 minutes before popping them into the oven. Why salt water? Turns out, it doesn’t just add natural seasoning but also helps make the potatoes creamier inside. Salt draws out moisture, Bestnic, which shrinks the potato and softens its texture. The outside becomes slightly crispy while the inside stays tender.
A Cheesy Yet Healthy Sauce
For the cheese sauce, I go with grass-fed cheese. Not sure what grass-fed means? Let me clue you in. Grass-fed cheese comes from cows that eat grass instead of artificial feed. It’s richer in nutrients like beta carotene, omega-3s, and vitamin K2. Not only is it healthier, but the taste is creamier and more natural.
To get that lovely yellow color like the fast-food version, I add a pinch of turmeric powder. This little trick doesn’t just make the sauce Instagram-worthy; turmeric is also packed with antioxidants and anti-inflammatory properties.
For a rich texture, I use potato flakes powder. It adds body to the sauce and enhances the cheese flavor. Fun fact: potatoes are often used as a cheese substitute in vegan recipes!
Why Broccoli?
Now, let’s talk about the star ingredient: broccoli! Some might ask, Why broccoli? Isn’t it boring? My answer: absolutely not! This veggie is a powerhouse of benefits, and I’m a huge fan.
- High in Fiber
Broccoli is fiber-rich, promoting smooth digestion. It also helps stabilize blood sugar—great for anyone cutting down on sweets.
- Loaded with Antioxidants
Broccoli contains sulforaphane, a compound that fights free radicals. Eating broccoli not only keeps you healthy but also gives you naturally glowing skin.
- Vitamin C and Calcium
Did you know broccoli has more vitamin C than oranges? Plus, it’s got calcium for strong bones, making it great for kids and adults alike.
- Supports Detoxification
Glucosinolates in broccoli enhance your body’s detox processes. This is super important, especially if you still enjoy fried foods or snacks from outside.
To keep broccoli green and crunchy, I always use the blanching method before cooking. Just boil it for about 3 minutes, then immediately plunge it into ice water. This locks in its color and nutrients, keeping it fresh and juicy.
After that, mix the broccoli with the baked potato, drizzle the cheese sauce on top, and sprinkle with black pepper or paprika for extra flavor. If you want to add protein, go ahead and throw in some grass-fed smoked beef brisket like I do.
By the way, curious about grass-fed cheese? If enough of you want to know, I can definitely make a dedicated post on it. Let me know in the comments!
The best part about making this at home is you can customize the toppings however you like. Mushrooms, cherry tomatoes, or even avocado slices? Totally fair game. This is why homemade cooking is so much more satisfying than eating out.
So, when are you trying Nonanic’s Wendy’s Hack?
Course Snacks
Cuisine American
Keyword broccoli, baked potato, broccoli and cheese, wendy's hack
Prep 15minutes
Cook 70 minutes
Servings 10 servings
Ingredients
- 1 kg potatoes (4-5 pieces)
- 750 gr broccoli
- 160 gr grass-fed mozzarella cheese
- 40 gr salted grass-fed butter
- 1.5 tsp sea salt
For soaking potatoes:
- 3 L water + 1 tbsp sea salt
For washing broccoli:
- 3 L water + 1 tsp pure baking soda
For blanching:
- 3 L boiling water + 3 L ice water
Cheese Sauce Ingredients:
- 40 gr salted grass-fed butter
- 25 gr potato flakes powder
- 400 mL fresh milk
- 60 gr grass-fed cheddar cheese, grated
- 1/2 tsp turmeric powder
- 1/4 tsp sea salt
- 1/4 tsp chicken powder
- 1/4 tsp ground pepper
Instructions
How to Roast Potatoes:
- Prick the cleaned potatoes and soak them in saltwater for 15 minutes.
- Roast the potatoes at 200°C for 1 hour.
How to Blanch Broccoli:
- Cut the broccoli, soak it in water with baking powder for 15 minutes to clean, then rinse with boiled water.
- Prepare boiling water and blanch the broccoli for 3 minutes, then transfer it to ice water to stop the cooking process.
How to Make Cheese Sauce:
- Heat a pan, melt the butter, then add the potato flakes powder, stirring until crumbly and fragrant.
- Gradually pour in fresh milk, then add cheese and stir well.
- Season with turmeric powder, salt, chicken powder, and ground pepper. Stir well and taste.
How to Make:
- Cut each roasted potato in half and scoop some of the inside into a bowl.
- Mix the scooped potato with grass-fed butter and sea salt, then put it back into the potato skin.
- Place the drained broccoli on top of the potatoes, then add the cheese sauce and sprinkle with mozzarella cheese.
- Bake at 240°C for 7 minutes until the mozzarella melts.
- Broccoli Cheese Baked Potato is ready to serve.
Tips
- Potato Size
This recipe uses large local potatoes. If using smaller ones, reduce the baking time by about 20 minutes. Test with a skewer. If it easily pierces through the center, the potato is done.
- Cheese Alternative
Cheese sauce is typically made with cheddar cheese, but for a stronger flavor, gouda cheese works well in this recipe too.
- Vegan Option
If you can’t consume dairy, substitute grass-fed milk and cheese with plant-based milk according to your diet and use plant-based cheese or nutritional yeast in the same amount as the recipe requires. You can omit the mozzarella or replace it with shredded vegan cheese.
- Topping Variations
You can add other toppings like smoked grass-fed brisket pieces, scallions, or grated parmesan cheese to taste.
- Storage
Wendy's Hack: Broccoli Cheese Baked Potato can be stored in the fridge for up to 3 days or in the freezer for 2 weeks. Reheat in an oven or air fryer at 170°C for 15-20 minutes before serving.
