Stuffed with broccoli and a homemade cheese sauce, the baked potatoes with broccoli and cheese twice are full enough to be a meal!
Ingredients
POTATOES
6 large potatoes
1 tablespoon of canola oil
2 teaspoons of Kosher salt
FILLING IN
2 cups of whole milk, divided
3 tablespoons of all-purpose flour
1/2 teaspoon of salt
2 cups spicy cheddar cheese, divided
1/2 teaspoon freshly ground black pepper
2 cups of broccoli, blanched
Chives, for decoration
Instructions
Preheat oven to 350°F.
Puncture a few holes on both sides of the potatoes with a fork or knife.
Coat each potato with canola oil and salt.
Bake the potatoes for one hour, or until tender with a fork.
Using a sharp knife, slice the top (horizontally) of each potato.
Using a spoon, remove the center of the potatoes and place them in a large mixing bowl. Be careful not to tear the skin of the potato. Place the hollowed out potato skins on a baking tray.
FILLING
In a medium saucepan, whisk 1/4 cup milk and flour.
Pour in the rest of the milk and salt, bringing it to a boil over medium heat. Stir frequently.
Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will begin to thicken.
Remove from the heat and add the cheese and pepper until the cheese melts. Reserve 1/2 cup to 1 cup for the topping.
In the potato bowl, add the cheese sauce from the pan, mashing and mixing well.
Add the broccoli and stir until everything is well mixed.
Stuff the hollowed out potato skins with the filling, and make a hole in the filling.
Pour 2 spoonfuls of the cheese sauce in each well and fold the filling over the cheese sauce.
Cover each potato with the rest of the cheese sauce and bake for 15-20 minutes, or until the cheese melts and the potatoes are heated.
Garnish with chives.