White Cheddar Broccoli Stuffed Baked Potatoes
  • 4 medium-large russet potatoes
  • olive oil
  • ½ stick unsalted butter
  • ¼ cup flour
  • 1¼ cup 2% milk
  • 2 cups, shredded sharp white Cheddar (plus more for topping)
  • 2 heads broccoli, florets, boiled for 4 minutes in salted water
  • 12 oz bacon, rough chop, cooked until crisp
  • salt & pepper
  1. Preheat oven to 400 degrees.
  2. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt and pepper. Place into preheated oven and bake for about 1 hour.
  3. While they are baking prepare the sauce. In a saucepan make a roux by combining the butter and flour over medium heat.
  4. Whisk in the milk. Stir in about 2 cups cheese and stir until melted. Once combined smoothly, remove from heat and fold in the cooked broccoli florets, crispy bacon bits {save some for topping}
  5. and season with salt and pepper to taste.
  6. When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up.
  7. Spoon the filling into the potato, sprinkle with cheese and bacon then pop in the oven for a few more minutes until golden brown and bubbly.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2019/09/white-cheddar-broccoli-stuffed-baked-potatoes/