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Gallery Broccoli-Cheddar Baked Potato Credit: Sidney Bensimon Recipe Summary prep: 25 mins total: 1 hr 25 mins Servings: 4
Ingredients Ingredient Checklist 4 russet potatoes (about 2 1/2 pounds) 2 tablespoons extra-virgin olive oil, plus more brushing Kosher salt and freshly ground pepper 4 cups broccoli florets 3 tablespoons unsalted butter 3 tablespoons unbleached all-purpose flour 1 1/2 cups whole milk 1 1/2 cups shredded sharp cheddar Pinch of cayenne pepper
Gallery Broccoli-Cheddar Baked Potato Credit: Sidney Bensimon
Recipe Summary prep: 25 mins total: 1 hr 25 mins Servings: 4
Gallery
Broccoli-Cheddar Baked Potato Credit: Sidney Bensimon
Broccoli-Cheddar Baked Potato
Credit: Sidney Bensimon
Broccoli-Cheddar Baked Potato
Recipe Summary prep: 25 mins total: 1 hr 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr 25 mins
Servings: 4
prep: 25 mins
total: 1 hr 25 mins
prep:
25 mins
total:
1 hr 25 mins
Servings: 4
4
Ingredients
Ingredients
- 4 russet potatoes (about 2 1/2 pounds) 2 tablespoons extra-virgin olive oil, plus more brushing Kosher salt and freshly ground pepper 4 cups broccoli florets 3 tablespoons unsalted butter 3 tablespoons unbleached all-purpose flour 1 1/2 cups whole milk 1 1/2 cups shredded sharp cheddar Pinch of cayenne pepper
Directions
Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Meanwhile, toss broccoli with oil. Spread onto a rimmed baking sheet; season with salt and pepper. When potatoes are halfway through baking, place sheet on rack in lower third. Cook until broccoli is tender and brown in places, about 20 minutes. Remove from oven and set aside.
Melt butter in a saucepan over medium-high heat. Whisk in flour. Cook until golden, about 1 minute. Whisk in milk. Boil, whisking, until thickened slightly, 3 to 4 minutes. Remove from heat. Stir in cheddar, cayenne, and 1/2 teaspoon salt until smooth.
Remove potatoes from oven. Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open and season generously with salt and pepper. Top with broccoli and drizzle with cheese sauce; serve.
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All Reviews for Broccoli-Cheddar Baked Potato
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All Reviews for Broccoli-Cheddar Baked Potato
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
