Cheesy Stuffed Baked Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
3 Russet potatoes (or however many you need)
02 -
3 tbsp olive oil
03 -
Kosher salt
→ Vegetables
04 -
3 cups broccoli florets
→ Cheese Sauce
05 -
¼ cup butter
06 -
¼ cup all-purpose flour
07 -
2 cups milk (or mix 12oz evaporated milk with 1 cup water)
08 -
8 ounces cheddar or cheddar jack cheese
09 -
Small pinch of nutmeg
10 -
Tiny pinch of cayenne
11 -
½ teaspoon thyme
12 -
Salt and pepper as needed
# Instructions:
01 -
Turn oven to 350°F and put some foil on the bottom rack to catch any dripping
02 -
Wash potatoes, poke them several times with a fork, coat with olive oil and sprinkle kosher salt all over
03 -
Put potatoes in oven for about an hour until they feel soft when poked with a fork
04 -
In a pan, melt the butter, stir in flour, pour milk in slowly. Add your spices and let it bubble. Lower heat and mix in cheese bit by bit until it's all smooth
05 -
Put broccoli in microwave bowl with 2 tbsp water and cook for 6-8 minutes
06 -
Cut open the potatoes, add broccoli on top and pour cheese sauce over everything
# Notes:
01 -
Great veggie dinner option
02 -
You can make more or fewer potatoes depending on how many people you're feeding
03 -
Don't have fresh milk? Mix evaporated milk with water instead
04 -
Wait 5 minutes before cutting open the hot potatoes