Broccoli Cheese Baked Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium/large russet potatoes
02 -
3 cups broccoli florets
03 -
2 tablespoons olive oil, divided
→ Cheese Sauce
04 -
3 tablespoons butter
05 -
3 tablespoons flour
06 -
2 cups milk
07 -
1/2 teaspoon paprika
08 -
1 teaspoon ground mustard
09 -
1 teaspoon salt
10 -
1/4 teaspoon cayenne pepper
11 -
1/8 teaspoon ground nutmeg
12 -
1 1/2 cups shredded cheddar cheese
# Instructions:
01 -
Preheat the oven to 400°F. Scrub the potatoes and use a fork to poke several holes into each one. Rub 1 tablespoon of olive oil all over the potatoes, place them on a baking sheet, and bake for 45–50 minutes.
02 -
Remove the baking sheet from the oven when the potatoes are nearly fork-tender. Add the broccoli florets to the sheet, drizzle with the remaining tablespoon of olive oil, and return to the oven. Bake for an additional 12–15 minutes.
03 -
Heat a skillet over medium-high heat and melt the butter. Whisk in the flour and cook for 30–45 seconds. Gradually whisk in the milk, followed by paprika, mustard powder, salt, cayenne pepper, and nutmeg. Let it simmer on low for 2–3 minutes until thickened. Remove from heat and whisk in the shredded cheddar cheese until smooth.
04 -
Slice each baked potato open and add roasted broccoli florets. Pour the cheese sauce over the top and serve warm.
# Notes:
01 -
You can use cheddar, Monterey Jack, mozzarella, or American cheese for this recipe.