Cheesy Baked Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
2 big russet potatoes
02 -
Drizzle of olive oil
03 -
Sprinkle of salt, like kosher or sea salt
04 -
Chopped fresh chives or scallions and black pepper, as much as you want
→ Broccoli Cheese Sauce
05 -
2 cups of broccoli florets diced small
06 -
5.5 ounces of medium cheddar, grated fresh (no pre-shredded stuff)
07 -
1 cup of milk (whole or 2%, your call)
08 -
2 tablespoons of melted unsalted butter
09 -
2 tablespoons of regular flour
10 -
Dash of cayenne (about 1/4 teaspoon)
11 -
Pinch of salt (1/8-1/4 teaspoon)
12 -
Garlic powder (just a little, 1/8-1/4 teaspoon)
# Instructions:
01 -
Set your oven to 425°F. Clean and scrub those potatoes, poke them with a fork. Coat in olive oil and shake on some salt.
02 -
Put potatoes on a baking sheet. Cook for 50-60 minutes till soft when you press them or poke with a fork.
03 -
Over medium heat, melt butter in a small pot. Toss in the flour and whisk—keep at it till the mix bubbles and deepens in color.
04 -
Gradually whisk in the milk. Stir in spices and let the mixture thicken. When it’s good and creamy, lower the heat and mix in cheese bit by bit until smooth.
05 -
Stir the finely chopped broccoli into the cheesy mix, then take it off the stove.
06 -
Cut open the potatoes, fluff up the insides, and sprinkle with herbs and pepper. Scoop on the broccoli cheese sauce and serve.
# Notes:
01 -
Zap those potatoes in the microwave for 6-9 minutes if you're in a rush
02 -
Grate cheese yourself—skip the pre-grated kind for better results
03 -
Perfect as a meal or a side
04 -
Make sure the broccoli is chopped really fine for the best texture