Description
Tender russet potatoes are baked until soft and then loaded with a rich, homemade broccoli cheese sauce. This comforting dish is perfect as a hearty side or a satisfying vegetarian main.
Ingredients
### For the Potatoes:
– 4 large russet potatoes, scrubbed and dried
– 1 1/2 tablespoons olive oil
– Salt and pepper, to taste
### For the Broccoli Cheese Sauce:
– 1 tablespoon butter
– 1 tablespoon all-purpose flour
– 1 cup whole milk
– 1/8 teaspoon garlic powder
– 1/4 teaspoon paprika
– 1/4 teaspoon salt (adjust to taste)
– 1 cup sharp Cheddar cheese, freshly shredded
– 2 cups broccoli florets (frozen or fresh, finely chopped; if using frozen, thaw and drain)
Instructions
1. Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork. Rub with olive oil and season with salt and pepper.
2. Arrange the potatoes on a baking sheet and bake for about 45 minutes until tender.
3. While the potatoes bake, prepare the broccoli cheese sauce: In a medium saucepan over medium heat, melt the butter.
4. Add the flour, garlic powder, paprika, and salt; whisk for about 1 minute to form a roux.
5. Slowly whisk in the milk until smooth. Continue to cook, stirring constantly, until the sauce thickens (about 6–8 minutes). Do not let it boil.
6. Off the heat, gradually stir in the shredded Cheddar until completely melted. Fold in the chopped broccoli.
7. Once the potatoes are done, slice them open lengthwise and fluff the insides with a fork.
8. Spoon the warm broccoli cheese sauce generously over each potato. Serve immediately.
Notes
– For a richer flavor, use freshly shredded Cheddar from a block rather than pre-shredded cheese.
– If using fresh broccoli, steam it lightly before chopping.
– You can microwave the potatoes (6-9 minutes) if short on time; however, oven-baked potatoes yield a crispier skin.
Nutrition
- Serving Size: 1 potato
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 40 mg