Description
Creamy, cheesy broccoli sauce over perfectly baked russet potatoes, creating a comforting and satisfying vegetarian meal.
Ingredients
4 russet potatoes (about ¾ lb. each)
1 Tbsp olive oil
Salt
½ lb frozen broccoli florets
3 Tbsp butter
3 Tbsp all-purpose flour
3 cups whole milk
1 tsp salt
¼ tsp garlic powder
6 oz medium cheddar, shredded
Instructions
- Preheat the oven to 400°F. Wash and dry the potatoes, then prick several holes in the skin. Coat each potato with olive oil and sprinkle with salt. Place them on a baking sheet.
- Bake the potatoes for about 60 minutes or until tender throughout.
- While the potatoes bake, thaw and chop the broccoli. Set aside.
- In a medium saucepot, melt butter and whisk in the flour over medium heat. Cook for about 2 minutes without browning the flour.
- Slowly whisk in the milk and bring to a simmer, whisking until the sauce thickens enough to coat a spoon.
- Turn off the heat and stir in the salt, garlic powder, and shredded cheddar cheese. Add the chopped broccoli and mix well.
- Once the potatoes are done, slice them open and slightly mash the insides with a fork. Spoon the creamy broccoli cheese sauce over each potato and serve warm.
Notes
- Add Protein: Top with cooked chicken or crumbled sausage for a heartier meal.
- Spicy Version: Add red pepper flakes or hot sauce for some heat in the cheese sauce.
- Vegan Option: Use plant-based butter, milk, and cheese alternatives for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 380
- Sugar: 7g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg
