Broccoli Cheddar Stuffed Baked Potatoes
Ingredients
The potatoes
-
4
pieces
russet potatoes
-
1
Tbsp
olive oil
-
to taste
none
salt
The broccoli cheese sauce
-
½
lb
frozen broccoli florets
-
3
Tbsp
butter
-
3
Tbsp
all-purpose flour
-
3
cups
whole milk
-
1
tsp
salt
-
¼
tsp
garlic powder
-
6
oz
medium cheddar, shredded
Instructions
- Preheat the oven to 400ºF.
- Wash and dry the potatoes, prick holes in them, coat with olive oil, and sprinkle with salt.
- Bake the potatoes for about 60 minutes until tender.
- Thaw and chop the frozen broccoli into small pieces.
- In a medium saucepan, melt butter and whisk in flour to create a paste, cooking for 2 minutes.
- Slowly whisk in milk and bring to a simmer, cooking until thickened.
- Season the sauce with salt and garlic powder, then add shredded cheddar gradually until melted.
- Stir in the chopped broccoli into the cheese sauce.
- Once the potatoes are baked, slice them open and slightly mash the insides.
- Ladle the broccoli cheese sauce over each potato and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
602
Total fat
32.8g
Total carbohydrates
56.2g
Total protein
23.35g
Sodium
1123.25mg
Cholesterol
mg
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