broccoli cheddar stuffed

baked potatoes
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4

Ingredients

BAKED POTATOES

  • 4-6 russet potatoes
  • 1 tablespoon olive oil
  • kosher salt and cracked black pepper

BROCCOLI CHEDDAR SAUCE

  • ¼ cup unsalted butter, plus more for serving
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • 8 oz. cheddar cheese, freshly shredded (about 2 cups)
  • ½ lb. broccoli florets chopped (about 3-4 cups)
  • 6 strips bacon crisped and chopped (optional)

Instructions

FOR THE BAKED POTATOES

  • Preheat the oven to 400ºF.
  • Wash 4-6 russet potatoes well and dry with a paper towel or a dish towel. Prick the skin of each potato with a fork. Drizzle with 1 tablespoon oil, rubbing to coat each potato. Transfer to a sheet pan, and season liberally with salt and pepper. Bake potatoes for about 60 minutes, or until fork tender.

FOR THE BROCCOLI CHEDDAR SAUCE

  • When there is about 15 minutes left on the potatoes, begin cheese sauce. Melt in a large sauce pan or skillet over medium-high heat ¼ cup butter and whisk in ¼ cup flour. Allow mixture to bubble and foam, whisking continuously. Cook for 1 minute to remove the raw flour flavor, but don’t let the flour begin to brown.
  • Whisk in 3 cups milk and 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 in 8 oz. shredded cheddar, make sure the cheese is fully melted before adding the next handful. Once all of the cheese has melted into the sauce, stir in ½ lb. chopped broccoli.
  • When the potatoes are finished baking, let them cool slightly then carefully slice open. Use a fork to slightly mash the inside 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.

NOTES

  • To get the creamiest sauce, don’t buy pre-shredded cheese. They contain separating agents that prevent the cheese from melting smoothly.

SERVING SUGGESTIONS

  • Serve with a big crisp green salad to complete this meal.

SWAP SUGGESTIONS

  • Protein: Swap the crisped bacon for a shredded rotisserie chicken that could be stirred into the sauce.
  • Vegetarian: Remove the bacon from the recipe.
  • Gluten-Free: Use a gluten-free flour such as Cup 4 Cup.
  • Other: Swap traditional russet potatoes for sweet potatoes.

MAKE AHEAD

  • Chop broccoli florets up to 3 days in advance and store in an airtight container in the refrigerator.
  • Bake potatoes, cool completely and store up to 3 days in advance in an airtight container in the refrigerator.
  • This broccoli cheddar sauce is best fresh, and not reheated.

Nutrition

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