Ingredients
Scale
- 2 large russet potatoes
- Olive oil
- Kosher salt
- Black pepper
- 5.5 ounces freshly grated medium cheddar cheese
- 2 cups finely chopped broccoli florets
- 1 cup milk
- 2 TBSP unsalted butter
- 2 TBSP all purpose flour
- ¼ tsp ground cayenne pepper
- ⅛–¼ tsp garlic powder
- ⅛–¼ tsp salt
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub and dry the potatoes, then poke holes in them with a fork. Drizzle with olive oil and sprinkle with salt.
- Bake directly on the oven rack or on a lined baking sheet for about 50 minutes or until tender.
- In a saucepan, melt butter, whisk in flour to create a roux, and cook for 1 minute. Gradually add milk while whisking until smooth.
- Stir in spices and cheese until melted, then fold in chopped broccoli.
- Once potatoes are baked, cut them open and fluff the insides before spooning over the broccoli cheese sauce.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 398
- Sugar: 3g
- Sodium: 712mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 54mg