Broccoli Cheese Twice Baked Potato
Filled with broccoli and a homemade cheese sauce, Broccoli Cheese Twice Baked Potatoes are filling enough to be a meal!
Servings: 6
Calories: 226kcal
Ingredients
Potatoes
- 6 large baking potatoes, washed
- 1 tablespoon canola oil
- 2 teaspoons kosher salt
Broccoli
- 2 cups (182 g) fresh broccoli florets, chopped
Cheese Sauce
- 2 cups (490 g) whole milk, divided
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 2 cups (226 g) sharp cheddar cheese, divided
- 1 teaspoon freshly ground black pepper
- chives, for garnish
Instructions
Potatoes
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Prick a few holes in both sides of the potatoes with a fork or knife.
- Coat each potato with canola oil and salt. Place on the lined baking sheet.
- Bake the potatoes for one hour, or until they are fork-tender. Let the potatoes cool a bit before assembling. While the potatoes are baking, blanch the broccoli.
Blanching Broccoli*
- In a large saucepan over medium-high heat, add water, filling halfway to the top.
- Add a pinch of salt and heat to boiling.
- To the boiling water, add broccoli. Cook for three minutes (or until bright green). Meanwhile, prepare a bowl of iced water for the ice bath.
- Transfer the broccoli to the ice bath to cool. When completely cool, drain and set aside.
Cheese Sauce
- In a medium saucepan, whisk together ¼ cup of milk and the flour.
- Pour in the remaining milk and salt, bringing it to a boil over medium heat. Stir frequently.
- Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken.
- Remove from heat, and stir in the cheese and pepper until the cheese melts. Reserve 1 ½ cups of the sauce for the topping.
Assembly
- Using a sharp knife, slice the top (horizontally) off of each baked potato.
- Using a spoon, remove the centers of the potatoes and place them into a large mixing bowl. Be careful not to tear the potato skin. Lay the hollowed-out potato shells onto a parchment paper-lined baking sheet.
- To the bowl of potatoes, add the cheese sauce from the saucepan (remembering to reserve 1 ½ cups of sauce first), mashing and mixing well. Salt to taste.
- Fold in the broccoli, mixing everything together.
- Fill each hollowed-out potato skin with an equal amount of the filling.
- Top each potato with about 2 tablespoons of the reserved cheese sauce. Bake for 15-20 minutes, or until the cheese is melted and the potatoes are warmed through.
- Garnish with chives.
Video
Notes
*If using frozen broccoli, skip this step. Simply let the frozen broccoli thaw before adding it to the cheese sauce.
Nutrition
Calories: 226kcal