Cheesy Broccoli Baked Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
2 large russet potatoes
02 -
Olive oil for drizzling
03 -
Kosher salt or sea salt for sprinkling
04 -
Black pepper and fresh chives or scallions, to taste
→ Broccoli Cheese Sauce
05 -
2 tablespoons unsalted butter
06 -
2 tablespoons all purpose flour
07 -
1 cup milk (whole or 2%)
08 -
¼ teaspoon ground cayenne pepper
09 -
⅛-¼ teaspoon garlic powder
10 -
⅛-¼ teaspoon salt
11 -
5.5 ounces freshly grated medium cheddar cheese (not pre-bagged)
12 -
2 cups finely chopped broccoli florets
# Instructions:
01 -
Preheat oven to 425°F. Wash, scrub, and fork-poke potatoes. Brush with olive oil and sprinkle with salt.
02 -
Bake on sheet pan for 50-60 minutes until fork-tender and slightly gives when pressed.
03 -
Melt butter in saucepan over medium heat. Add flour and whisk constantly as mixture bubbles and darkens.
04 -
Slowly add milk while whisking. Add spices and cook until thickened. Reduce heat and gradually whisk in cheese until smooth.
05 -
Mix in finely chopped broccoli and remove from heat.
06 -
Split potatoes, fluff insides, season with pepper and herbs. Top with broccoli cheese sauce.
# Notes:
01 -
Can microwave potatoes for 6-9 minutes if in a hurry
02 -
Best with freshly grated cheese, not pre-bagged
03 -
Can be served as main dish or side dish
04 -
Chop broccoli very finely for best results