Broccoli Cheese Twice Baked Potato

Potatoes

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Prick a few holes in both sides of the potatoes with a fork or knife.
3. Coat each potato with canola oil and salt. Place on the lined baking sheet.
4. Bake the potatoes for one hour, or until they are fork-tender. Let the potatoes cool a bit before assembling. While the potatoes are baking, blanch the broccoli.

Blanching Broccoli*

1. In a large saucepan over medium-high heat, add water, filling halfway to the top.
2. Add a pinch of salt and heat to boiling.
3. To the boiling water, add broccoli. Cook for three minutes (or until bright green). Meanwhile, prepare a bowl of iced water for the ice bath.
4. Transfer the broccoli to the ice bath to cool. When completely cool, drain and set aside.

Cheese Sauce

1. In a medium saucepan, whisk together ¼ cup of milk and the flour.
2. Pour in the remaining milk and salt, bringing it to a boil over medium heat. Stir frequently.
3. Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken.
4. Remove from heat, and stir in the cheese and pepper until the cheese melts. Reserve 1 ½ cups of the sauce for the topping.

Assembly

1. Using a sharp knife, slice the top (horizontally) off of each baked potato.
2. Using a spoon, remove the centers of the potatoes and place them into a large mixing bowl. Be careful not to tear the potato skin. Lay the hollowed-out potato shells onto a parchment paper-lined baking sheet.
3. To the bowl of potatoes, add the cheese sauce from the saucepan (remembering to reserve 1 ½ cups of sauce first), mashing and mixing well. Salt to taste.
4. Fold in the broccoli, mixing everything together.
5. Fill each hollowed-out potato skin with an equal amount of the filling.
6. Top each potato with about 2 tablespoons of the reserved cheese sauce. Bake for 15-20 minutes, or until the cheese is melted and the potatoes are warmed through.
7. Garnish with chives.