Broccoli and Cheez Whiz Baked Potato

Many moons ago, you could order up what had to be the most unhealthy yet delicious baked potato on the planet. You could do so in the middle of the night. You could do so without leaving the comfort of your car. You could have a craving for gooey Cheez Whiz and get your fix on top of a baked potato. Way back in the early 1980s, Wendy’s Fast Food offered a baked potato smothered in Cheez Whiz and broccoli. I can only assume they felt throwing in limp broccoli somehow made this potato “healthy”.  I’m not sure when Wendy’s stopped offering this particular potato. While they still have a nice selection of baked potatoes, everything from plain to chili topped potatoes, their Broccoli Potato had disappeared from the menu. At least here it has.

Once upon a time, I loved those potatoes. I can remember making it an almost weekly ritual. Drive to Wendy’s, order a Broccoli Potato, head home to curl up on the sofa, watch the latest episode of SNL and enjoy my midnight treat. While I don’t eat baked potatoes in the middle of the night any more, it’s nice to know that I could still get my fix if I wanted to simply by making them myself.

Broccoli and Cheez Whiz Baked Potato
4 large russet potatoes
1 can cream of celery soup
1 jar Cheez Whiz – (8 oz)
1 tablespoon dry minced onion
1 package frozen chopped broccoli – (10 oz) cooked, drained

Cut an X in the top of each potato. Rub with a little olive oil. Bake in the oven until cooked through and fluffy, about 45 to 50 minutes. Remove from oven, split in half and fluff.

Meanwhile, make toppings. Cook the broccoli according to package directions. Drain well so that there is no extra moisture.

In top of double boiler combine soup, Cheez Whiz, and minced onion, stirring until smooth. Stir broccoli into cheese sauce.

Split baked potato in half lengthwise. Using a fork, fluff the pulp. Place baked potato in a bowl. Spoon over baked potatoes. Let Cheez Whiz run all over the place.