31mBroccoli Cheddar Baked Potatoes
A simple Sunday lunch of fluffy baked potatoes topped with tender broccoli florets, creamy cheddar sauce, and green onions. Made for a family of 4 with common vegetarian ingredients.
- Energy
- 454 calories per serving
- Protein
- 18.6 g per serving
- Carbs
- 54.6 g per serving
- Fat
- 18.2 g per serving
- Sodium
- 787 mg per serving
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Cook this recipe
- russet potatoes-4 each
- broccoli florets-4 cups
- shredded sharp cheddar cheese-1.5 cups
- 2% milk-1 cup
- green onions-4 stalk
- water-2 tbsp
- unsalted butter-1 tbsp
- all-purpose flour-1 tbsp
- fine salt-0.75 tsp
- garlic powder-0.5 tsp
- black pepper-0.25 tsp
Scrub the potatoes, pierce each several times with a fork, slice the green onions, and set the measured ingredients near the stove.
Pierce the potatoes before microwaving so steam can escape safely.
Place the potatoes on a microwave-safe plate and microwave on high for 14 to 16 minutes, turning once, until fork-tender all the way through.
Use oven mitts when turning or removing the hot potatoes.
While the potatoes cook, place the broccoli florets and water in a microwave-safe bowl, cover loosely, and microwave for 3 to 4 minutes until bright green and tender-crisp; drain well.
Open the covered broccoli bowl away from your face to avoid steam burns.
While the potatoes cook, melt the butter in a saucepan over medium heat, whisk in the flour for 30 seconds, then whisk in the milk, garlic powder, salt, and pepper until smooth and lightly thickened, 2 to 3 minutes.
Use care around the hot saucepan and whisk steadily to avoid splashes from the thickening sauce.
Remove the saucepan from the heat, stir in 1 cup cheddar cheese until melted and creamy, then turn the broiler to high.
Split the potatoes lengthwise, fluff the centers, top with broccoli and cheese sauce, sprinkle with remaining 1/2 cup cheddar, and place on the baking sheet.
Use an oven mitt or towel to steady the hot potatoes while splitting them.
Broil for 2 to 3 minutes until the tops are melted and bubbling, then sprinkle with green onions and serve warm.
Use oven mitts when handling the hot baking sheet, and let kids’ servings cool for a few minutes before eating.
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