Cheesy Broccoli Stuffed Potatoes Recipe

Name: Cheesy Broccoli Stuffed Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 4 russet potatoes; 2 tsp. vegetable oil or avocado oil; 1 tsp. kosher sea salt; 2 tbsp. unsalted butter; 2 tbsp. all-purpose flour; 1 c. whole milk; 1/2 tsp. kosher sea salt (more to taste); 1/4 tsp. ground black pepper; 1/4 tsp. garlic powder; 1/8 tsp. onion powder; 1/8 tsp. paprika; 1 c. grated medium cheddar cheese; 2 c. steamed broccoli florets

Ingredients

4 russet potatoes
2 tsp. vegetable oil or avocado oil
1 tsp. kosher sea salt
2 tbsp. unsalted butter
2 tbsp. all-purpose flour
1 c. whole milk
1/2 tsp. kosher sea salt (more to taste)
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. paprika
1 c. grated medium cheddar cheese
2 c. steamed broccoli florets

PREP TIME 15m	COOK TIME 1h15m	TOTAL TIME 1h30m
YIELD 4 servings

Instructions

Preheat oven to 425 degrees. Line a baking sheet with foil or a baking mat, set aside.
Place scrubbed, dried potatoes on the baking sheet. Rub each with oil, sprinkle with sea salt, and prick with a fork three times on each top.
Bake for 1 hour or until fork tender (this could take up to 1 hour 15 minutes). Remove from the oven and allow to cool.
Meanwhile, in a small saucepan set over medium heat, add the butter. When the butter has melted, whisk in the flour, cook for 1 minute.
Slowly add milk, whisking to create a smooth sauce. Bring mixture to a low simmer.
Add salt, pepper, garlic powder, onion powder, and paprika. Simmer until thickened, about 5 minutes.
Remove from heat and stir in cheese, then broccoli.
Remove top of potatoes, then score the inside and remove about 2 tablespoons of potatoes (you can spoon it onto the tops and serve it with it), scoop a generous amount of the sauce inside of each potato. Return the reserved potato and top back. Serve immediately.