Broccoli Cheese Stuffed Potatoes (Printer-Friendly Version)
# What You'll Need:
→ For the 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 for seasoning to taste
→ For the Broccoli Cheese Sauce
05 -
2 TBSP unsalted butter
06 -
2 TBSP all purpose flour
07 -
1 cup milk (whole or 2%)
08 -
¼ tsp ground cayenne pepper
09 -
⅛-¼ tsp garlic powder
10 -
⅛-¼ tsp salt
11 -
5.5 ounces freshly grated medium cheddar cheese (not bagged)
12 -
2 cups finely chopped broccoli florets
# Let's Cook!:
01 -
Preheat oven to 425℉. Wash and scrub potatoes and poke each in a few different spots with a fork. Brush all over with olive oil and sprinkle with kosher salt or sea salt
02 -
Bake on a sheet pan for 50-60 minutes (cook time varies based on spud size) until the interior is fork-tender and gives a little when pressed or gently squeezed
03 -
Make your sauce when there are about 5 minutes left on your oven timer for the potatoes. First prep and measure out all your ingredients
04 -
In a small saucepan, melt butter over medium heat. Once butter has melted add flour and whisk non-stop with a metal whisk as the mixture bubbles and darkens slightly in color
05 -
Next slowly add the milk while whisking. Add spices and continue to cook over medium until the sauce begins to thicken and simmer
06 -
Reduce heat to lowest setting and slowly add cheese one handful at at time, whisking fully between each handful. Do this for each portion of cheese until your sauce is perfectly smooth and melty
07 -
Mix in the broccoli and remove from heat
08 -
Once the potatoes are ready, allow them a few minutes to cool on the pan then slice lengthwise and fluff the insides with a fork. Season to taste with black pepper and some fresh chives or scallions
09 -
Pour the broccoli cheese sauce over the potatoes and add any additional salt + pepper to taste. Dig in while they're hot!
# Cook's Notes:
01 -
For a quicker option, microwave potatoes for 6-9 minutes
02 -
Sauce can be divided between 3 smaller potatoes if preferred
03 -
Freshly grated cheese works best for the smoothest sauce