Supertato by Sue Hendra and Paul Linnet is published by Simon & Schuster UK. Follow the adventures of Supertato with CBeebies on BBC iPlayer.
Cheesy broccoli-stuffed potatoes (inspired by Supertato)
SERVES 2 PREP 15 mins
COOK 1 hr 20 mins EASY V ❄
4 baking potatoes
1 tbsp sunflower oil
1 small broccoli (about 300g), broken into small florets (or use frozen sweetcorn or peas)
50g unsalted butter
150g cheddar, grated
1 Heat the oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, rub over the oil and season with salt. Put the potatoes directly on the oven rack and bake for 1 hr until the skin is crisp and golden, and the potatoes are cooked. Leave until cool enough to handle, about 15 mins. Meanwhile, cook the broccoli in a pan of boiling water for 3-4 mins until just tender. Drain.
Cut the baked potatoes in half lengthways and scoop
