Cheesy Baked Potatoes with Broccoli (Print Version)
# Ingredients:
→ Base
01 -
2 large russet potatoes
02 -
Olive oil for drizzling
03 -
Kosher salt or sea salt for sprinkling
04 -
Fresh black pepper to taste
05 -
Fresh chives or scallions for garnish
→ Broccoli Cheese Sauce
06 -
2 tablespoons unsalted butter
07 -
2 tablespoons all-purpose flour
08 -
1 cup milk (whole or 2%)
09 -
¼ teaspoon ground cayenne pepper
10 -
⅛-¼ teaspoon garlic powder
11 -
⅛-¼ teaspoon salt
12 -
5.5 ounces freshly grated medium cheddar cheese (about ¾ of a block)
13 -
2 cups finely chopped broccoli florets
# Instructions:
01 -
Start by heating your oven to 425℉. Give those potatoes a good scrub and poke them with a fork in several spots. Brush them with olive oil and give them a nice sprinkle of kosher or sea salt.
02 -
Pop those spuds onto a baking sheet and let them do their thing for 50-60 minutes. You'll know they're ready when you can easily stick a fork in them and they give a little squeeze.
03 -
When your potatoes have about 5 minutes left, get all your sauce ingredients measured and ready to go - trust me, this moves fast! Melt your butter in a small saucepan over medium heat.
04 -
Once that butter's melted, sprinkle in the flour and keep whisking like your life depends on it. You'll see it bubble and darken just a bit - that's exactly what you want!
05 -
Now comes the fun part - slowly pour in your milk while whisking away. Add those spices and keep cooking until everything starts to thicken up and gets all bubbly.
06 -
Turn that heat way down low and start adding your freshly grated cheese one handful at a time. Keep whisking between each addition until it's silky smooth.
07 -
Toss in your finely chopped broccoli and take it off the heat. The broccoli pieces should be nice and small so they cook quickly in the hot sauce.
08 -
Once your potatoes are done, let them cool for a few minutes. Slice them open, fluff up the insides with a fork, and season with pepper and fresh herbs. Pour that amazing broccoli cheese sauce all over and dig in while it's hot!
# Notes:
01 -
For a quick version, you can microwave the potatoes for 6-9 minutes instead of baking
02 -
You can make this as a side dish by serving half potatoes or stretching the sauce over 3 potatoes
03 -
Always use freshly grated cheese - pre-shredded won't melt as smoothly