Broccoli Cheddar Stuffed Baked Potatoes
A classic vegetarian comfort food: crispy-skinned russet potatoes filled with creamy broccoli cheddar sauce. Perfect for a cozy dinner or hearty lunch.
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Servings: 4
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Ingredients
For the Baked Potatoes:
- 4 russet potatoes (about ¾ lb each)
- 1 Tbsp olive oil
- Salt, to taste
For the Broccoli Cheddar 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 cheese, shredded
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Prepare the Potatoes:
Wash and dry the potatoes thoroughly. Prick each one several times with a fork. Rub them with olive oil and sprinkle with a bit of salt. Place them on a baking sheet and bake for about 60 minutes, or until they’re tender all the way through. - Thaw and Chop Broccoli:
While the potatoes are baking, let the frozen broccoli thaw. Once thawed, chop it into small pieces and set aside. - Make the Cheese Sauce (Start ~15 mins before potatoes are done):
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and continue cooking for about 2 minutes, whisking constantly. The mixture will bubble but shouldn't brown.
- Gradually whisk in the milk. Continue whisking as the sauce heats and thickens—this should take a few minutes.
- Once the sauce is thick enough to coat a spoon, remove from heat. Stir in the salt and garlic powder.
- Add the shredded cheddar a handful at a time, whisking until fully melted and smooth.
- Stir in the chopped broccoli.
- Assemble and Serve:
Once the potatoes are done, slice them open and gently fluff the insides with a fork. Spoon the warm broccoli cheese sauce over each potato and serve immediately.