Broccoli Cheddar Baked Potatoes
Crackly-skinned bakers split open and smothered in a silky homemade broccoli cheese sauce that beats any steakhouse side.
Ingredients (serves 4)
- 4 potatoes
- 1 head broccoli
- 2 cups shredded cheddar cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 2 scallions
- 1/2 cup sour cream
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Save this recipeInstructions
- 1
Heat the oven to 425°F. Scrub the potatoes, prick each a few times with a fork, rub with oil and salt, and place directly on the rack.
- 2
Bake until the skins are crisp and a knife slides in easily, 50 to 60 minutes.
- 3
During the last 15 minutes, cut the broccoli into small florets and steam until just tender, about 4 minutes.
- 4
Melt the butter in a saucepan over medium heat, whisk in the flour for 1 minute, then gradually whisk in the milk. Simmer until thickened, about 3 minutes.
- 5
Off the heat, stir in the cheddar until smooth, then fold in the broccoli and season with salt and black pepper.
- 6
Split the potatoes, fluff the insides with a fork, and spoon the broccoli cheese sauce over. Top with sour cream and sliced scallions.
