Baked Potatoes with Broccoli and Cheese Sauce Recipe
In American steakhouses, you’ll often find large baked potatoes served “loaded,” meaning stuffed with toppings. This version is a bit lighter: inside you’ll find broccoli and a creamy cheese sauce reminiscent of mac and cheese. It’s an easy oven-baked lunch or a hearty dinner after a long day.
Prep Time
20 min
Cook Time
60 min
Total Time
80 min
Servings
4
Ingredients
- potatoes - 4 piece
- broccoli - 1 piece
- cheddar cheese - 150 g
- milk - 300 ml
- butter - 40 g
- wheat flour - 25 g
- garlic - 1 clove
- vegetable oil - 10 ml
- salt
- pepper
- chives - 10 g
Main Ingredient:
potatoes
Preparation
- Preheat the oven to 200°C (top and bottom heat). Scrub the potatoes thoroughly, dry them, prick several times with a fork and rub lightly with oil. Sprinkle with a little salt.
- Place the potatoes on a baking tray and bake for 50–60 minutes, until soft in the centre – you can check by inserting a thin knife into the thickest part; it should slide in without resistance.
- Divide the broccoli into small florets. Bring a pot of water to the boil, lightly salt it, add the broccoli and cook for 3–4 minutes, until bright green and slightly tender. Drain and rinse with cold water to stop the cooking.
- In a small saucepan, melt the butter over medium heat. Add the flour and stir vigorously with a spoon or whisk for about 1 minute, until a smooth paste forms and it foams slightly but does not brown.
- Gradually pour in the milk, stirring constantly so no lumps form. Cook for 4–5 minutes, stirring, until the sauce thickens to the consistency of a loose pudding.
- Remove the saucepan from the heat, add the grated cheddar and finely chopped garlic. Stir until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.
- Take the baked potatoes out of the oven. Cut a cross lengthwise into each one without cutting all the way through, then gently squeeze the sides so the centre opens up and there is room for the filling.
- Place a portion of broccoli inside each potato, then generously spoon over the cheese sauce.
- Sprinkle with chopped chives and serve immediately, while hot and the sauce is still pourable.
Storage
In fridge:
2 days
Freezing:
No
Store leftover stuffed potatoes in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave until hot throughout; if the sauce has thickened too much, loosen it with a splash of milk when reheating.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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