Broccoli Cheddar Stuffed Baked Potatoes

Fluffy russet potatoes are split and filled with a creamy stovetop broccoli and cheddar sauce, then baked until bubbling and golden.

Prep: 15 min · Cook: 70 min · Yield: 4 · Method: Oven

Ingredients

• 4 large russet potatoes
• 3 cups broccoli
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1.5 cups whole milk
• 2 cups sharp cheddar cheese
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder

Cooking instructions

1. Heat the oven to 425°F. Scrub the potatoes, pat them dry, and prick each several times with a fork. Place them directly on the oven rack or on a baking sheet and bake until tender when pierced with a knife, 50 to 60 minutes. (about 60 min) — 425°F
2. Meanwhile, cut the broccoli into small florets. Steam or boil it until bright green and just tender, about 4 to 5 minutes; drain well and set aside. (about 5 min)
3. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Cook, whisking often, until the sauce thickens, 3 to 5 minutes. (about 5 min) — Medium heat
4. Remove the saucepan from the heat. Stir in 1 1/2 cups of the cheddar, salt, pepper, and garlic powder until smooth, then fold in the broccoli. (about 3 min)
5. Carefully split the hot potatoes lengthwise, leaving the bottoms intact. Gently fluff the centers with a fork, spoon the broccoli cheddar sauce into the openings, and sprinkle with the remaining 1/2 cup cheddar. (about 5 min)
6. Return the stuffed potatoes to the baking sheet and bake until the cheese is melted and bubbling, 8 to 10 minutes. Serve hot; the potato centers should reach at least 165°F. (about 10 min) — 425°F