Ingredients
3 russet potatoes Or however many you need for your family or event
3 tbsp olive oil
kosher salt
3 cups broccoli florets
Cheese sauce
¼ cup butter
¼ cup flour
2 cups milk can sub (1) 12oz can evaporated milk+1c water
pinch nutmeg
pinch cayenne
½ tsp thyme
8 oz cheddar or cheddar jack cheese
salt and pepper to taste
Instructions
Preheat your oven to 350 degrees and place a piece of foil on the lower rack of your oven to catch drips.
Making the Potatoes
Scrub each potato clean and place them on a towel to dry.
Pierce each for several times with the prongs of a fork, I usually do 2 on each side, making 4 total.
Brush each potato with olive oil and shake a little Kosher salt over the top.
Bake the potatoes for an hour, or longer (this depends on the size of your potato) check with a fork for the desired doneness after an hour.
While the potatoes are baking, making the cheese sauce.
How to make the cheese sauce
In a large saucepan, melt the butter over medium heat. Make sure that the milk is ready to go before the butter finishes melting.
After the butter has melted, begin whisking in the flour a little at a time.
After the flour has been added, slowly pour in the milk and continue to whisk until incorporated.
Add in the spices and continue cooking over medium heat until the sauce begins to simmer.
Reduce heat to low and add cheese, small handfuls at a time while whisking to remove lumps. Continue until cheese has melted and sauce is smooth. Serve immediately.
Preparing the Broccoli
Put 3 cups of broccoli florets and 2 tbsp water in a microwave-safe bowl and microwave for 6-8 minutes.
Building the Best Potatoes with Broccoli and Cheese Sauce
After the potatoes have cooled for 5 minutes, cut them lengthwise down the middle and to X’s on each end. Squish the potato open, top with broccoli florets and a few ladles full of cheese sauce.
