Cheesy Baked Potato Delight (Print Version)
# Ingredients:
→ Potatoes
01 -
3 large russet potatoes (or use as many as needed)
02 -
3 tablespoons of olive oil
03 -
Coarse kosher salt
→ Veggies
04 -
3 cups of broccoli cut into florets
→ Cheese Sauce
05 -
1/4 cup butter
06 -
1/4 cup regular white flour
07 -
2 cups milk (or 1 cup water mixed with a 12oz can of evaporated milk)
08 -
8 ounces of cheddar or cheddar jack cheese
09 -
A pinch of ground nutmeg
10 -
A pinch of cayenne pepper
11 -
1/2 teaspoon thyme
12 -
Add salt and pepper as needed
# Instructions:
01 -
Turn your oven on to 350°F. Put foil on the bottom rack to catch any drips during baking.
02 -
Wash the potatoes, poke them all over with a fork, brush with olive oil, then coat them with some kosher salt.
03 -
Put the potatoes in the oven for an hour. They’ll be done when a fork slides in easily.
04 -
Melt the butter in a pan. Stir in the flour and slowly whisk in the milk. Toss in the spices, let it simmer, then lower the heat and slowly add in the cheese, whisking until smooth.
05 -
Microwave the broccoli with 2 tablespoons of water for about 6-8 minutes.
06 -
Cut the potatoes open, pile on the broccoli, and pour the cheese sauce over everything.
# Notes:
01 -
A fantastic meat-free main course
02 -
Change up the number of potatoes to suit how many people you’re serving
03 -
Sub in evaporated milk and water if you’re short on regular milk
04 -
Let the potatoes sit for 5 minutes to cool before splitting them