Cheesy Stuffed Potatoes (Printable Version)
# What You'll Need:
→ Potatoes
01 -
About 3 large Russets (or whatever you need)
02 -
3 tbsp of olive oil
03 -
Kosher salt for sprinkling
→ Vegetables
04 -
3 cups of fresh broccoli cut into florets
→ Cheese Sauce
05 -
¼ cup unsalted butter
06 -
¼ cup plain flour
07 -
2 cups milk (or mix 12oz evaporated milk with 1 cup water)
08 -
8 ounces shredded cheddar or cheddar jack
09 -
Tiny bit of nutmeg
10 -
Small dash of cayenne
11 -
½ teaspoon dried thyme
12 -
Salt and pepper according to taste
# Preparation Steps:
01 -
Set your oven to 350°F and put some foil on the bottom rack to catch any dripping
02 -
Wash your potatoes well, poke them several times with a fork, coat with olive oil and sprinkle salt all over
03 -
Put them in the oven for about 60 minutes until you can easily stick a fork through them
04 -
In a pan, melt the butter, stir in flour, then slowly pour in milk while stirring. Add your spices and let it bubble. Turn down heat and mix in cheese bit by bit until it's all smooth
05 -
Put broccoli in a microwave dish with 2 tbsp water and nuke for 6-8 minutes
06 -
Cut the potatoes open, pile on broccoli and pour cheese sauce over everything
# Additional Tips:
01 -
Great option for a hearty meatless dinner
02 -
You can cook more or fewer potatoes depending on how many folks you're feeding
03 -
Don't worry if you're out of milk - the evaporated milk/water combo works just fine
04 -
Don't rush to cut the potatoes - let them sit for about 5 minutes after baking