Cheesy Baked Potatoes with Broccoli Cheese Sauce (Print version)
Crisp baked russet potatoes split open and spooned with tender broccoli and smooth cheddar cheese sauce.
# Ingredients:
For the potatoes
01 -
4 large russet potatoes, about 10-12 oz (280-340 g) each
02 -
1 tablespoon olive oil
03 -
1 teaspoon kosher salt, plus more to taste
For the broccoli cheese sauce
04 -
3 cups (225 g) small broccoli florets
05 -
3 tablespoons unsalted butter
06 -
3 tablespoons all-purpose flour
07 -
2 cups (480 ml) whole milk
08 -
1 teaspoon Dijon mustard
09 -
1/2 teaspoon garlic powder
10 -
1/4 teaspoon black pepper
11 -
2 cups (225 g) freshly shredded sharp cheddar cheese
12 -
2 green onions, thinly sliced
# Instructions:
01 -
Heat the oven to 425 degrees F. Scrub and dry the potatoes, prick each one several times with a fork, rub with olive oil, and sprinkle with kosher salt. Bake directly on a sheet pan for 50-60 minutes, until the skins are crisp and the centers are tender.
02 -
Steam the broccoli florets for 3-4 minutes, until bright green and just tender. Chop any large pieces and set aside.
03 -
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until smooth and lightly foamy.
04 -
Slowly whisk in the milk. Cook for 4-6 minutes, whisking often, until the sauce thickens enough to coat a spoon.
05 -
Reduce the heat to low. Stir in Dijon mustard, garlic powder, black pepper, and cheddar cheese a handful at a time until smooth. Do not let the sauce boil after the cheese is added.
06 -
Fold the steamed broccoli into the cheese sauce. Split the hot potatoes, fluff the insides with a fork, and spoon the broccoli cheese sauce over the top. Garnish with green onions and serve right away.
# Good to know:
01 -
Use freshly shredded cheddar for the smoothest sauce.
02 -
Bake potatoes without foil for crispier skins.
03 -
Add a splash of milk when reheating the sauce.