Description
Deliciously cheesy stuffed russet potatoes filled with broccoli and a creamy cheese sauce.
Ingredients
Scale
- 4 medium/large russet potatoes
- 3 cups broccoli florets
- 2 tablespoons olive oil (divided)
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1/2 teaspoon paprika
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups cheddar cheese (shredded)
Instructions
- Preheat the oven to 400 degrees.
- Scrub the potatoes and using a fork poke several holes into each potato.
- Rub 1 tablespoon of olive oil all over the potatoes. Place them on a baking sheet and bake for 45-50 minutes.
- When the potatoes are just about fork tender, remove the sheet from the oven and place the broccoli on the baking sheet, drizzle the remaining olive oil on top. Place back into the oven and bake an additional 12-15 minutes.
- Heat a medium skillet on medium high heat and add the butter. Once melted whisk in the flour and cook another 30-45 seconds.
- Whisk in the milk, paprika, mustard powder, salt, cayenne pepper and nutmeg until smooth and let simmer on low for about 2-3 minutes until thickened.
- Turn off the heat and whisk in the shredded cheese until smooth and creamy.
- Use a knife and slice open each potato, add in the broccoli florets and pour the cheese sauce on top and serve!
Notes
- For a spicier version, increase the cayenne pepper to taste.
- Great as a side dish or a main course!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg