Description
Delicious baked potatoes stuffed with a creamy broccoli cheddar cheese sauce.
Ingredients
Scale
- 4–6 large russet potatoes
- 3 tablespoons unsalted butter
- 1/4 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper (optional)
- 1 teaspoon salt
- 3 cups whole milk
- 2 cups finely diced frozen broccoli
- 2 cups freshly shredded sharp Cheddar cheese
Instructions
- Prepare the potatoes. See note 3 for detailed instructions. Meanwhile, thaw the frozen broccoli, chop finely, and measure 2 cups.
- Heat a medium pot over medium-low heat and melt the butter. Add flour, paprika, garlic powder, mustard powder, cayenne pepper, and salt. Whisk constantly for 1–2 minutes, until fragrant. Avoid browning or burning the mixture.
- Very gradually pour in the milk, while whisking constantly. Increase heat to medium-high and whisk until the mixture boils and thickens, about 1 minute. (See note 4 for doneness.)
- Off heat, add the shredded cheese a handful at a time, stirring until melted before adding more. Stir in the diced broccoli and adjust seasonings as needed.
- Slice the baked potatoes in half and lightly mash the insides with a fork. Ladle the broccoli cheese sauce over the potatoes and serve immediately.
Notes
- Note 1: Frozen broccoli can be replaced with fresh broccoli. Just steam it lightly before chopping.
- Note 2: Use any type of sharp Cheddar cheese for added flavor.
- Note 3: For detailed instructions on baking potatoes, pierce potatoes with a fork, then bake in a preheated oven at 400°F for about 45-60 minutes until tender.
- Note 4: The sauce is ready when it coats the back of a spoon.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg