Ingredients

The following ingredients have 4 Servings
  • 4 medium russet potatoes
  • Olive oil, as needed
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 1/2 cups sharp cheddar cheese, grated
  • 1/2 lb frozen broccoli florets, thawed and chopped
  • Kosher salt and freshly ground black pepper, to taste

Instruction

  • Preheat oven to 400°F. (You can thaw broccoli while oven is preheating and potatoes bake.)
  • Scrub potatoes and poke with fork in several places. Rub olive oil in potatoes and season with salt. Bake until soft, about 1 hour.
  • About 45 minutes into baking time, start the cheese sauce:
  • In a medium pot over medium heat, melt butter. Whisk in flour and stir continuously until it starts to foam. Cook 1 minute.
  • Gradually whisk in milk and bring to a simmer, whisking often. Once mixture is thick enough to coat a spoon, remove from heat.
  • Stir in garlic and onion powder, and season with salt and pepper. Whisk in cheese a handful at a time, waiting until cheese has melted before adding next handful. Stir in chopped broccoli.
  • Slice open baked potatoes and mash the insides. Pour cheese sauce into potato and serve. Enjoy!