Loaded Potatoes with Cheese (Print Version)
# Ingredients:
→ Potatoes
01 -
3 large russet potatoes, or however many you need
02 -
3 tablespoons of olive oil
03 -
Kosher salt for sprinkling
→ Vegetables
04 -
3 cups of cut broccoli florets
→ Cheese Sauce
05 -
¼ cup of butter
06 -
¼ cup of plain flour
07 -
2 cups of milk (or 12oz evaporated milk combined with 1 cup of water)
08 -
8 ounces of cheddar or a cheddar-jack blend
09 -
A pinch of ground nutmeg
10 -
A pinch of cayenne pepper
11 -
½ teaspoon dried thyme
12 -
Salt and black pepper as needed
# Instructions:
01 -
Get your oven heated to 350°F. Use foil on the bottom rack to catch any messes.
02 -
Wash the potatoes well, poke them a bunch of times with a fork, rub with olive oil, and dust on some kosher salt.
03 -
Pop the potatoes in the oven for about an hour, or until a fork slides in easily.
04 -
Start by melting butter, stir in flour, and mix in the milk little by little. Add your spices and let it bubble before lowering the heat. Slowly whisk in cheese until it’s nice and creamy.
05 -
Microwave the broccoli with 2 tablespoons of water for around 6-8 minutes.
06 -
Slice the potatoes open, stack on the broccoli, and pour the cheese sauce over everything.
# Notes:
01 -
A wonderful veggie-packed dinner
02 -
Use more or fewer potatoes for your preferred portion size
03 -
Evaporated milk and water can replace fresh milk if needed
04 -
Let the potatoes sit for a few minutes after baking before cutting into them