Description
Baked potatoes topped with a creamy broccoli cheese sauce, making for a delicious and hearty meal.
Ingredients
Scale
- 4 large russet potatoes
- 2 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and prick the potatoes with a fork, then bake them directly on the oven rack for 45-60 minutes until tender.
- While potatoes are baking, steam the broccoli florets until tender, about 5-7 minutes.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux, then gradually add milk, whisking until smooth and thickened.
- Add shredded cheddar cheese to the sauce, stirring until melted and creamy. Fold in the steamed broccoli.
- Once potatoes are done, slice them open and top with the broccoli cheese sauce. Season with salt and pepper.
Notes
For a spicier version, add some chopped jalapeños to the sauce. Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 55g
- Protein: 15g