There are evenings when you don’t need an elaborate plan. Just something warm from the oven, with a soft center and plenty of crispy edges. This baked potato with roasted broccoli, bacon bits and a creamy topping is exactly that kind of dish. Simple to make, but with enough flavor to make you really want to sit down and enjoy it.
The potato becomes soft and fluffy on the inside. Roasting gives the broccoli dark edges and a lightly nutty flavor. Bacon bits add salt and savoriness, while the fresh sauce keeps everything in balance. It’s everyday food, but made with care.
Cooking time: about 1 hour and 10 minutes. Active cooking time: about 20 minutes. Preparation: you can cook the potatoes in advance and reheat them later in the oven.
Why this dish works
The combination is simple, but well balanced. The potato is mild and warm. Broccoli develops more flavor in the oven than when you boil it. Bacon bits add a salty, savory bite. The creamy topping with lemon or vinegar keeps the dish from feeling too heavy.
Pay close attention to how the potatoes cook. They really need to be soft inside. Pierce them with a knife or fork to the center. If it slides in easily, they’re ready. Give the broccoli enough space on the baking tray so it roasts instead of steams.
Ingredients for 4 people
- 4 large floury potatoes, for example bintje size
- 1 large broccoli, or 2 smaller ones, in small florets
- 150 to 200 g bacon bits
- 2 to 3 tbsp olive oil, preferably a smooth, full-bodied oil such as extra virgin olive oil for everyday cooking
- 1 tsp smoked paprika powder, optional
- Salt, to taste
- Freshly ground pepper, for example black pepper with a warm bite
- 150 g crème fraîche or Greek yogurt
- 1 tsp mustard, mild or coarse
- 1 tbsp lemon juice or a small splash of mild vinegar
- 1 small clove of garlic, finely grated, optional
- 1 handful of chives or spring onion, finely chopped
A pinch of Nicolas Vahé salt mix or a mild herb blend can work beautifully with the broccoli. Use sparingly and taste as you go. The seasonings should deepen the dish, not overpower it.
Method
1. Bake the potatoes until tender
- Preheat the oven to 220°C, or 200°C fan.
- Scrub the potatoes clean and prick them all over a few times with a fork.
- Place the potatoes directly on the rack or on a baking tray.
- Bake them for 50 to 70 minutes, depending on the size.
- Check with a knife or fork whether the inside is completely soft.
Do the potatoes still have some resistance in the middle? Then give them another 10 minutes. A baked potato tastes best when the inside is really soft and fluffy.
2. Roast the broccoli
- Cut the broccoli into small florets. The smaller the florets, the more crispy edges you’ll get.
- Toss the broccoli on a baking tray with olive oil, a pinch of salt, pepper and, if desired, smoked paprika.
- Roast the broccoli for 15 to 20 minutes in the oven.
- Toss once halfway through.
- The broccoli is done when the tips have turned darker and are slightly crisp.
Using frozen broccoli? Let it thaw first and pat it dry well. Too much moisture will prevent the broccoli from roasting nicely.
3. Fry the bacon bits until crisp
- Fry the bacon bits in a dry frying pan over medium heat.
- Stir regularly and fry until they are golden brown and just crisp.
- Let the bacon bits drain briefly on kitchen paper if a lot of fat has been released.
4. Make the creamy topping
- Stir the crème fraîche or Greek yoghurt until smooth with mustard, lemon juice or vinegar and, if desired, garlic.
- Season with salt and freshly ground pepper.
- Taste well. The sauce should be fresh, but not too sour.
Using yoghurt? Then slowly add the lemon juice. Yoghurt is already fresher in taste than crème fraîche.
5. Fill the potatoes
- Cut each potato open lengthwise.
- Gently press the ends toward each other so the potato opens up.
- Loosen the inside with a fork.
- Add a small drizzle of olive oil and some pepper.
- Scatter the roasted broccoli and bacon bits over the potatoes.
- Finish with a generous spoonful of creamy topping and chives or spring onion.
Serve the potatoes immediately after you’ve filled them. That way the potato is warm, the broccoli is still slightly crisp, and the sauce is fresh.
What to pay attention to
- Choose floury potatoes. They become soft and airy on the inside.
- Prick the potatoes. That lets steam escape during baking.
- Cut the broccoli small. Small florets get crispy edges faster.
- Don't overcrowd the baking tray. Otherwise the broccoli will steam.
- Add the sauce only at the end. That keeps the topping fresh and creamy.
Smart substitutes
- No crème fraîche? Use Greek yoghurt, sour cream or a plant-based yoghurt.
- No bacon bits? Use roasted nuts, crispy fried capers or grated aged cheese.
- No broccoli? Cauliflower, Brussels sprouts or green asparagus also work well.
- No lemon? Use a small splash of mild vinegar.
- More flavour? Add a small pinch of herbs from the Nicolas Vahé kruiden collection.
Serving tips
- For a light meal: serve with a green salad with lemon and olive oil.
- For a fuller plate: add grated cheese to the warm potato before the topping goes on.
- At the table: place the potatoes, broccoli, bacon bits and sauce separately and let everyone build their own.
- For a calm presentation: place the stuffed potatoes on a large platter. Take a look at the serving platters collection for a fitting base on the table.
Variations to play with
Vegetarian, but still savoury
- Replace the bacon bits with roasted almonds or hazelnuts.
- Briefly fry capers until crisp in a little oil for a salty bite.
- Stir some grated aged cheese through the warm potato.
Extra vegetables
- Roast cauliflower florets along with the broccoli.
- Add thin slices of fennel for a subtle anise flavour.
- Finish with arugula for a fresh, peppery touch.
Extra kick
- Add chili flakes to the broccoli before it goes into the oven.
- Stir a little harissa or coarse mustard into the creamy topping.
- Use extra black pepper just before serving.
Making weekdays easier
Would you like to get this dish on the table faster? Then cook the potatoes in advance. Let them cool, store them in the fridge and reheat them the next day in the oven. Allow about 15 to 20 minutes at 200°C.
You can also use smaller potatoes. They cook faster and are handy if you have less time. You can prepare the broccoli and bacon pieces while the potatoes are reheating.
Storing and using leftovers
Store leftovers covered in the fridge for up to 2 days. It is best to keep the sauce separate. Reheat the potato, broccoli and bacon pieces in the oven or frying pan. That way the texture stays better than in the microwave.
Leftover broccoli and bacon pieces are also delicious in an omelette, through a lunch salad or on a toasted slice of bread with a little yoghurt-mustard sauce.
Frequently asked questions
Can I make this dish in advance?
Yes. You can bake the potatoes in advance and reheat them later. Roast the broccoli and prepare the topping preferably just before eating.
Which potatoes should I use best?
Floury potatoes work best. They become soft on the inside and absorb the oil, pepper and creamy topping well.
Can I make this recipe vegetarian?
Yes. Replace the bacon pieces with roasted nuts, crispy capers or some grated cheese. That way the dish stays savoury and full of flavour.
How do I prevent the broccoli from going limp?
Cut the broccoli into small pieces, pat it dry well and give the florets enough space on the baking tray. Roast at a high temperature and toss only once.
Which Nicolas Vahé products go well with this?
A good olive oil, freshly ground pepper, a spiced salt or a mild herb mix goes well with this dish. Use seasonings sparingly. You can find more ideas among the Nicolas Vahé recipes.
Finally
This baked potato with broccoli and bacon pieces is a great dish for weekdays. The oven does much of the work, while you only take care of good timing and a fresh finish. With soft potato, crisp broccoli, salty bacon pieces and a creamy spoonful of sauce, you get a plate that is simple, yet still feels special enough.
Would you like to cook more often with simple ingredients and subtle flavourings? Then take a look at the world of flavour of Nicolas Vahé delicatessen for your everyday kitchen.
