Cheesy Baked Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
2 big russet potatoes
02 -
Drizzle of olive oil
03 -
Pinch of sea salt or kosher salt
04 -
Black pepper and freshly chopped scallions or chives, to your liking
→ Cheesy Broccoli Sauce
05 -
2 tablespoons of butter, unsalted
06 -
2 tablespoons regular flour
07 -
1 cup of whole or 2% milk
08 -
¼ teaspoon of cayenne powder
09 -
⅛ to ¼ teaspoon garlic powder, adjust as needed
10 -
⅛ to ¼ teaspoon table salt
11 -
5.5 ounces medium cheddar cheese, freshly grated (skip the pre-shredded kind)
12 -
2 cups broccoli florets, chopped into tiny pieces
# Instructions:
01 -
Set oven to 425°F. Scrub your potatoes clean, poke them with a fork, brush them with some olive oil, and sprinkle with a little salt.
02 -
Place potatoes on a baking sheet and cook for 50-60 minutes. They're ready when a fork slides in easily or they feel soft under pressure.
03 -
Melt butter in a small pan over medium warmth. Toss in flour and whisk right away until it bubbles and darkens in color.
04 -
Slowly pour in milk while whisking well. Stir in spices and let it thicken. Lower heat, then mix in cheese bit by bit until smooth.
05 -
Stir broccoli pieces into the sauce and take the pan off the burner.
06 -
Cut open the baked potatoes, fluff the inside with a fork, season with pepper and herbs, then spoon on the broccoli and cheesy sauce.
# Notes:
01 -
Microwave potatoes for 6-9 minutes if you're short on time
02 -
Use freshly grated cheese for better flavor and texture
03 -
Perfect as a side dish or the main event
04 -
Keep the broccoli florets finely chopped for best texture