Broccoli Cheese Baked Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
2 big baking potatoes (russets recommended)
02 -
Drizzle of olive oil
03 -
Coarse salt, like kosher or sea salt, for sprinkling
04 -
Chopped scallions or fresh chives with a little black pepper
→ Cheesy Broccoli Sauce
05 -
2 cups broccoli, chopped finely
06 -
5.5 ounces medium cheddar, shredded fresh
07 -
2 tablespoons plain flour
08 -
2 tablespoons butter (unsalted)
09 -
1 cup milk (whole or 2%), as needed
10 -
Pinch of cayenne for a little heat
11 -
Garlic powder, start with 1/8 tsp, taste and adjust
12 -
Small pinch of salt, adjust later if needed
# Instructions:
01 -
Set oven to 425°F. Scrub potatoes clean, poke them with a fork, oil lightly, and sprinkle on some salt.
02 -
Place on a baking tray and bake for about an hour, or until soft when poked with a fork.
03 -
Melt the butter in a small pot, stir in the flour until bubbling, then slowly pour in milk while whisking. Mix in the spices and cook until you’ve got a thick mixture.
04 -
Turn heat lower, slowly add cheese to melt. Stir in broccoli, take off heat when it’s all combined nicely.
05 -
Cut each potato open, fluff the insides a bit, and season with pepper and chives. Spoon over warm broccoli-cheese sauce before serving.
# Notes:
01 -
For a quicker method, microwave the potatoes for 6-9 minutes.
02 -
Shred fresh cheese rather than using pre-grated for smoother sauce.
03 -
Works great as both a hearty meal or a smaller side dish.