Broccoli Cheese Baked Potatoes (Print Version)

# Ingredients:

→ Potatoes

01 - Black pepper and fresh chives or scallions, as desired
02 - A drizzle of olive oil
03 - A sprinkle of kosher or sea salt
04 - 2 large russet potatoes

→ Broccoli Cheese Sauce

05 - 1/4 teaspoon ground cayenne pepper
06 - 1/8-1/4 teaspoon garlic powder
07 - 5.5 ounces medium cheddar, grated fresh
08 - 2 tablespoons unsalted butter
09 - 2 cups chopped small broccoli florets
10 - 1 cup milk (2% or whole milk work)
11 - A pinch of salt, about 1/8-1/4 teaspoon
12 - 2 tablespoons all-purpose flour

# Instructions:

01 - Heat your oven to 425°F, scrub and dry the potatoes, poke a few holes with a fork, coat lightly with some oil, and sprinkle with salt.
02 - Pop the potatoes on a baking sheet and cook them for 50 to 60 minutes, or until soft enough to easily pierce with a fork.
03 - Melt the butter in a pan, stir the flour in, and let it bubble. Slowly whisk in the milk, toss in the spices, and let it thicken up.
04 - Lower the heat, stir in the cheese bit by bit until melted, then add the broccoli, give it a good stir, and take it off the heat.
05 - Cut open the potatoes, fluff up the inside, sprinkle with pep and chives, and pour that cheesy broccoli goodness on top.

# Notes:

01 - You can microwave the potatoes for 6-9 minutes if you're in a rush.
02 - Freshly grated cheese melts smoother than pre-shredded.
03 - Works as a filling main or a hearty side.

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