Cheesy Broccoli Baked Potatoes
This recipe serves up a delicious and colorful topping for baked potatoes.
Yield: 4 people
Materials
- 4 medium russet potatoes
- 1 cup milk, divided
- 2 tablespoons all-purpose flour
- 2 ounces sharp Cheddar cheese, shredded (about 1/2 cup)
- 1 cup cooked small broccoli florets
- Salt to taste
- Tiny dash cayenne pepper (optional)
Instructions
- Wash your hands with soap and water.
- Rinse potatoes well under running water and scrub with a clean vegetable brush to remove any dirt; try not to break the skin. Remove any bruises or discolored spots with the tip of a knife. Pat dry with a clean paper towel.
- Microwave potatoes according to the manufacturers' directions.
- Heat 3/4 cup of the milk in a small saucepan over medium heat until steaming, about 4 minutes.
- Stir together flour and the remaining 1/4 cup milk in a cup until smooth. Add to the hot milk, stirring constantly until the mixture boils and thickens. Remove from heat and stir in cheese. Season with salt and cayenne.
- Distribute broccoli over the baked potatoes, top with the cheese sauce and serve.
Notes
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