Baked Potatoes & Cheese (Print Version)
# Ingredients:
→ Broccoli Cheese Sauce
01 -
1 cup milk (use whole or 2%)
02 -
2 tablespoons all-purpose flour
03 -
5.5 ounces medium cheddar cheese, grated fresh
04 -
2 tablespoons of butter, unsalted
05 -
2 cups of broccoli florets, chopped small
06 -
1/4 teaspoon of ground cayenne
07 -
1/8-1/4 teaspoon garlic powder
08 -
1/8-1/4 teaspoon of plain salt
→ Potatoes
09 -
2 big russet potatoes
10 -
A drizzle of olive oil
11 -
Sprinkle any coarse salt (like kosher) or sea salt
12 -
Chives or green onion and black pepper, amount up to you
# Instructions:
01 -
Set oven to 425°F. Scrub potatoes clean, jab with fork a few times, spread oil over them, and sprinkle on some salt.
02 -
Place potatoes on a pan and bake for about 50-60 minutes, or until you can stick a fork in without resistance.
03 -
Heat up butter until it melts, then whisk in flour until bubbling. Slowly pour in milk while whisking constantly. Stir in seasonings and cook until thickened.
04 -
Turn heat lower and mix cheese in slowly until melted nicely. Add broccoli, then take it off the heat.
05 -
Cut your cooked potatoes open and fluff them up. Add black pepper and chives for flavor. Top everything off with the broccoli and cheese sauce.
# Notes:
01 -
Microwaving potatoes (6-9 minutes) is an alternative method if you're in a hurry.
02 -
Always get freshly grated cheese—it’s better than pre-shredded for sauces.
03 -
This meal works as a hearty side or a simple main course.