You might’ve seen us making this stuffed potato recipe on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.
Regardless how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy!
Broccoli & Cheese Baked Potato
Ingredients
Baked Potato
- 4 Russet Potatoes
- Salt for rubbing
- 1 tbsp Olive Oil for rubbing
Broccoli + Cheese Sauce
- ½ lb Broccoli
- 3 cups Almond Milk
- 8 oz Cheedar Cheese
- 3 tbsp All-Purpose Flour
- 3 tbsp Butter
- 1 tsp Salt
- ¼ tsp Garlic Powder
Instructions
- Preheat oven to 400℉.
- Wash and pat potatoes dry.
- Line a baking sheet with aluminum foil and place potatoes spread evenly apart.
- Using a fork, prick holes into the potatoes on all 4 sides.
- Pour olive oil, salt, and pepper over each potato. Then rub each potato with both hands to spread oil, salt, and pepper evenly.
- Place in oven and let bake for 1 hour then remove.
- While potatoes bake in oven, during the last 10 minutes chop broccoli.
- Using a knife and spoon, carve out the inside of potato like a canoe and place scooped potato inside large mixing bowl. Place potato canoes back into the oven to bake for another 10 minutes.
- In a medium sauce pot over medium heat, melt butter. When butter is melted, add flour and begin to stir to make a roux. When fluffy foam like mixture forms pour in milk and continue to stir and bring to a boil. While boiling, add in salt, garlic powder, and continue to stir.
- Reduce heat to medium low to stop boil and begin adding cheese slowly. Stir cheese into sauce letting it completely melt before adding in more cheese. Sauce will begin to change colors.
- Pour 3/4 of cheese sauce into bowl with scooped potatoes. Add in broccoli and begin to mix. Using a spoon, begin to fill potato canoes with filling making sure to pack filling in tightly. Filling rise over the top of potato canoe. Pour rest of cheese sauce over potatoes.
- Enjoy!
