Broccoli Cheese Baked Potatoes

• Produce

  • 4 Baking potatoes, large
  • 4 cups Broccoli florets
  • 4 cloves Garlic

• Baking & Spices

  • 2 tbsp Flour
  • 1 Sea salt and fresh black pepper

• Dairy

  • 3 tbsp Butter
  • 2 cups Cheese
  • 1 cup Whole milk

• Other

  • 2 - 3 slices crispy, crumbled bacon, optional

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 4 large baking potatoes (like Russet or Idaho)
• 4 cups broccoli florets (before steaming)
• 3 tablespoons butter
• 4 cloves garlic, minced
• 2 tablespoons flour
• 1 cup whole milk
• 2 cups shredded cheese (I use a mix of Gouda and Extra Sharp Cheddar)
• sea salt and fresh black pepper
• 2 - 3 slices crispy, crumbled bacon, optional

Directions

• Preheat oven to 400 degree F. Wash potatoes, prick with a fork a few times and wrap each one in aluminum foil. Bake until fork tender about 1 hour.
• About 40 minutes into potato cook time steam the broccoli until tender.
• When broccoli is cooked, melt butter in a large saucepan over low heat, add garlic and saute until fragrant, whisk in flour, cook for 2 to 3 minutes, whisking often.
• Turn heat up to medium and slowly whisk in milk. When the milk starts to boil add cheese and stir until completely melted. Remove from heat. Stir in cooked broccoli. Season to taste with salt and pepper.
• Turn off the heat and put a lid on the pan to keep warm until the potatoes are ready.
• To serve slice potatoes lengthwise and spoon a generous amount of broccoli cheese sauce over top. Garnish with bacon if desired.