1825 Pearl A, Boulder, CO 80302
Baked potatoes are vehicles for all things good! Including cheese broccoli….
2 russet potatoes
Olive oil for coating potato
2 TBSP butter
2 TBSP flour (gf works)
1 cup milk
1.5 cups grated sharp cheddar
3 cups broccoli florets
6 slices bacon, cooked crisp
Heat oven to 400. Rub potatoes with oil and place on rack with baking sheet next rack down. Cook for 45 minutes. Put butter in a sauce pan and turn to medium heat. When butter is melted, whisk in flour. It will become a paste of sorts within a couple of minutes. Pour in milk and bring to a simmer, add cheese and stir until you have a velvety sauce. Season with salt and pepper.
Place broccoli florets in a pan with a 1/2 cup of water and salt. Cover and simmer until the broccoli is bright green and water is absorbed. Mix broccoli into cheese sauce.
When bakers are done, spilt down the middle and fill with cheesy broccoli. Top with bacon and pepper.