Baked Potato with Cheese and Broccoli
A baked potato topped with melted cheese and steamed broccoli. The potato bakes until tender, then receives a layer of cheese sauce and fresh or roasted broccoli.
Ingredients
Method
Preheat the oven to 400°F.
Scrub the potatoes clean under cold water and prick each with a fork several times.
Place potatoes on a baking sheet and bake for 45–50 minutes, until a knife slides through the center with no resistance.
While potatoes bake, steam broccoli florets for 6–8 minutes over boiling water until just tender. Alternatively, toss with olive oil and roast on a separate baking sheet at 400°F for 15–20 minutes.
In a small saucepan, melt butter over medium heat. Whisk in flour and stir constantly for 1 minute to cook the raw flour.
Slowly add milk while whisking to avoid lumps. Simmer for 2–3 minutes, stirring often, until thickened.
Remove from heat and stir in shredded cheese, salt, pepper, and garlic powder until cheese is melted and sauce is smooth.
Cut each baked potato in half lengthwise and fluff the flesh with a fork.
Top each potato half with a portion of steamed broccoli, then spoon cheese sauce over the broccoli and potato.
Serve immediately while hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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