broccoli cheddar stuffedbaked potatoes
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Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
- 6 russet potatoes
- 1 tablespoon olive oil
- ½ pound broccoli florets chopped
- 8 ounces medium cheddar cheese freshly shredded
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon garlic powder
- 6 strips bacon crisped and chopped (optional)
- Preheat the oven to 400ºF.
- Wash the 6 russet potatoes well, then dry with a paper towel or a dish towel. Use a fork to prick the skin of each potato. Drizzle the potatoes with 1 tablespoon olive oil then use your hands to fully coat each potato. Transfer to a baking sheet, and season liberally with salt and pepper. Bake the potatoes for about 60 minutes, or until fork tender.
- In the meantime, chop ½ pound chopped broccoli and shred 8 ounces medium cheddar cheese.
- When there is about 15 minutes left in the baking time for the potatoes, start preparing the cheese sauce. Add ¼ cup unsalted butter and ¼ cup flour to a large sauce pan or skillet. Over medium-high heat, melt the butter and whisk in the flour. Allow the mixture to begin to bubble and foam, whisking continuously. Continue to cook for another minute to remove the raw flour flavor, but don’t let the flour begin to brown.
- Whisk 3 cups whole milk into the butter and flour mixture. Bring the mixture up to a simmer, whisking frequently as it thickens. Once thick enough to coat the back of a spoon, turn off the heat and season with 1 teaspoon salt and ½ teaspoon garlic powder.
- One handful at a time, whisk the shredded cheddar into the sauce, making sure the cheese is fully melted before adding the next handful. Once all of the cheese has melted into the sauce, stir in the chopped broccoli.
- When the potatoes are finished baking, let them cool slightly then carefully slice them open. Use a fork to slightly mash the insides of the potatoes and season with a pat of butter (optional) and salt and pepper. When ready to serve, spoon the broccoli cheese sauce over each potato and top with bacon, if desired. Serve warm.
- To get the creamiest sauce, don’t buy pre-shredded cheese. They contain separating agents that prevent the cheese from melting smoothly.
- Serve with a big, crisp green salad.
- Protein: Swap the crisped bacon for a shredded rotisserie chicken that could be stirred into the sauce.
- Vegetarian: Remove the bacon from the recipe.
- Other: Swap traditional russet potatoes for sweet potatoes.
WEEKEND PREP / MAKE AHEAD
- Chop the broccoli florets in advance and store in an airtight container.
- This broccoli cheddar sauce is best fresh, and not reheated.
Calories: 913kcal | Carbohydrates: 78g | Protein: 33g | Fat: 54g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 696mg | Potassium: 1911mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1588IU | Vitamin C: 69mg | Calcium: 701mg | Iron: 4mg