Broccoli Cheddar Stuffed Baked Potatoes
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
60258 kcal
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Course
Main Course, Others
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Cuisine
Vegetarian
Broccoli Cheddar Stuffed Baked Potatoes
Description
In this recipe, russet potatoes are oiled, salted, pricked, and baked for about an hour at 400°F until fully cooked through. Meanwhile, frozen broccoli florets are thawed and chopped to small pieces. A cheese sauce is prepared by whisking butter and flour to form a roux, cooking to remove flour taste, and gradually adding whole milk while whisking until thickened. Seasoned with salt and garlic powder, shredded cheddar cheese is stirred in to create a smooth, rich sauce studded with broccoli. Once the potatoes are done, they can be split and filled with this creamy, cheesy broccoli sauce. The dish offers a pleasant mix of textures with a soft potato base, a creamy sauce, and slight broccoli bite, suitable as a comforting side or light main.
Ingredients
BAKED POTATOES
- 4 russet potatoes $2.35, about ¾ lb. each
- 1 Tbsp olive oil $0.16
- salt $0.02
BROCCOLI CHEESE SAUCE
- 1/2 lb broccoli floret $1.19, frozen
- 3 Tbsp butter $0.39
- 3 Tbsp all-purpose flour $0.03
- 3 cups milk $1.27, whole
- 1 tsp salt $0.05
- 1/4 tsp garlic powder $0.02
- 6 oz. cheddar cheese $1.28, medium, shredded
Instructions
- Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use.
- Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish, then use your hands to coat each potato in oil. Place the oil coated potatoes on a baking sheet, and season with a pinch of salt. Bake the potatoes for about 60 minutes, or until tender all the way through.
- When there is about 15 minutes left in the baking time for the potatoes, begin to prepare the cheese sauce. Add the butter and flour to a medium sauce pot. Place the pot over a medium flame and whisk the butter and flour together as they melt. Allow the mixture to begin to bubble and foam, whisking continuously. Continue to cook for 2 minutes more to remove the raw flour flavor, but do not let the flour begin to brown.
- Whisk the milk into the butter and flour mixture. Bring the milk up to a simmer, whisking frequently. When it reaches a simmer, it will thicken. Once thick enough to coat a spoon, turn off the heat. Season the white sauce with the salt and garlic powder.
- Begin to whisk the shredded cheddar into the sauce one handful at a time, making sure the cheese is fully melted into the sauce before adding the next handful. Once all of the cheddar has been melted into the sauce, stir in the chopped broccoli.
- When the potatoes are finished baking, carefully slice them open. Use a fork to slightly mash the insides of the potatoes. When ready to serve, place each potato on a plate or in a bowl and ladle the broccoli cheese sauce over each potato. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 60258 kcal
% Daily Value*
| Serving | 1potato | |
| Calories | 602.58kcal | 30% |
| Carbohydrates | 56.2g | 19% |
| Protein | 23.35g | 47% |
| Fat | 32.8g | 50% |
| Sodium | 1123.25mg | 47% |
| Fiber | 5.1g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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