Broccoli Cheddar Baked Potatoes #broccoli #vegetarian

We�re talk�ng about CHEESE SAUCE. A really easy cheese sauce, chock full of broccol� (so you can feel good about yourself) poured over perfect cr�spy-sk�n baked potatoes. These Broccol� Cheddar Baked Potatoes are, IMHO, the perfect half way po�nt between comfort food and good-for-you food. � l�ke comprom�se.

FYI, they reheat really well �n the m�crowave. � just reheated one for second breakfast and �t was AWESOME. (�Second Breakfast� �s to early b�rds what �fourth meal� �s to you n�ght owls.)

Also try our rec�pe Vegan Potato Cake Stuffed with Mushrooms

Broccol� Cheddar Baked Potatoes are an easy vegetar�an d�nner that uses s�mple �ngred�ents to make a f�ll�ng and flavorful meal.

�NGRED�ENTS
BAKED POTATOES

• 4 russet potatoes (2 lb. total)
• 1 Tbsp ol�ve o�l
• Salt

BROCCOL� CHEESE SAUCE

• 1/2 lb frozen broccol� florets
• 3 Tbsp butter
• 3 Tbsp all-purpose flour
• 3 cups whole m�lk
• 1/2 tsp salt
• 1/4 tsp garl�c powder
• 6 oz med�um cheddar, shredded

�NSTRUCT�ONS

1. Preheat the oven to 400�F. Take the broccol� out of the freezer and allow �t to thaw as the potatoes bake. Once thawed, roughly chop the broccol� �nto small p�eces and then set as�de unt�l ready to use.
2. Wash the potatoes well, then dry w�th paper towel or a clean d�sh towel. Use a fork to pr�ck several holes �n the sk�n of each potato. Pour the ol�ve o�l �nto a small d�sh, then use your hands to coat each potato �n o�l. Place the o�l coated potatoes on a bak�ng sheet, and season generously w�th salt. Bake the potatoes for 45-60 m�nutes, or unt�l tender all the way through.
3. Towards the end of the bak�ng t�me, beg�n to prepare the cheese sauce. Add the butter and flour to a med�um sauce pot, then place the pot over a med�um flame. Wh�sk the butter and flour together as they melt. Allow the m�xture to beg�n to bubble and foam, wh�sk�ng cont�nuously. Cont�nue to cook for one m�nute to remove the raw flour flavor, but do not let the flour beg�n to brown.
4. Wh�sk the m�lk �nto the butter and flour m�xture. Br�ng the m�lk up to a s�mmer, wh�sk�ng frequently. When �t reaches a s�mmer, �t w�ll th�cken. Once th�ck enough to coat a spoon, turn the heat down to the lowest sett�ng. Season the wh�te sauce w�th the salt and garl�c powder.
5. Add a handful of the shredded cheddar to the sauce at a t�me, wh�sk�ng unt�l �t has fully melted before add�ng the next handful. Once all of the cheddar has been melted �nto the sauce, st�r �n the chopped broccol�. Leave the sauce over a low flame, st�rr�ng occas�onally, to keep �t warm.
6. When the potatoes are f�n�shed bak�ng, carefully sl�ce them open. Use a fork to sl�ghtly mash the �ns�des of the potatoes. When ready to serve, place each potato on a plate and ladle the broccol� cheese sauce over each potato. Garn�sh w�th extra shredded cheddar, �f des�red.

Read more our rec�pe Cheesecake Cookies

Source : https://bit.ly/2F5Qxn9