Baked Potatoes Broccoli Cheese (Print Version)
# Ingredients:
→ Potatoes
01 -
2 big russet potatoes
02 -
A drizzle of olive oil
03 -
Sprinkle of sea or kosher salt
04 -
Fresh chives, scallions, and black pepper to your liking
→ Cheesy Broccoli Sauce
05 -
2 spoons unsalted butter
06 -
2 spoons of regular all-purpose flour
07 -
1 small cup of whole or 2% milk
08 -
Pinch (¼ teaspoon) of cayenne
09 -
⅛-¼ teaspoon garlic powder, depending on your taste
10 -
⅛-¼ teaspoon of simple table salt
11 -
5.5 ounces of medium cheddar, freshly grated (skip pre-bagged)
12 -
2 cups of tiny, chopped broccoli pieces
# Instructions:
01 -
Set your oven to 425°F. Scrub and poke potatoes with a fork after washing. Coat them with olive oil and sprinkle with salt.
02 -
Put them on a baking sheet and bake for 50-60 minutes. They should be soft enough to press gently with a fork.
03 -
Warm butter in a small pan on medium heat. Add flour, then whisk constantly while the mix thickens and turns golden.
04 -
Slowly pour in the milk while whisking. Stir in the spices, then cook until creamy and thick. Lower heat to melt in the cheese, stirring until smooth.
05 -
Stir in finely chopped broccoli, then take the pan off the heat.
06 -
Slice potatoes open, fluff the insides, and sprinkle with herbs and some pepper. Spoon the cheesy broccoli sauce on top.
# Notes:
01 -
Quick option: Use a microwave for 6-9 minutes to cook potatoes
02 -
Freshly grated cheese melts better—avoid pre-grated bags
03 -
Works great as a side or main dish, your call
04 -
Chop broccoli extra small for smoother blending