Life Made Simple: Cheesy Broccoli Stuffed Baked Potatoes

When trying to come up with something super easy to make for a weeknight meal, that also happens to be sort of vaguely nutritious, I came up with the idea to make stuffed potatoes.  And to make them healthy, they definitely needed broccoli.  But not too healthy, so they also needed cheese sauce.  These are comforting when it's cold out and filling and tasty.

Note: While I did have Cheddar cheese in my fridge, I also had a nice block of smoked Gouda that I hadn't found a use for, so I opted for that in my sauce.  Still delicious.

Cheesy Broccoli Stuffed Baked Potatoes

Adapted from Life Made Simple blog

4 large russet potatoes
2 teaspoons vegetable oil
2 teaspoons kosher salt, divided use

1 pound broccoli florets

2 tablespoons olive oil

¼ cup (½ stick) unsalted butter

¼ cup all-purpose flour
2 cups whole milk
½ teaspoon ground white pepper
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
2 cups grated Cheddar cheese (or smoked Gouda)

Preheat oven to 425°F.

Place scrubbed, dried potatoes on the baking sheet. Rub each with oil, sprinkle with 1 teaspoon kosher salt, and prick with a fork three times on each top. Wrap each potato in foil and place all four on a baking sheet. Bake for 40 minutes.

While potatoes are baking, making a foil boat/tray and place broccoli on it. Drizzle with olive oil and season with salt and pepper.  Put the foil boat on the tray with the potatoes and return to the oven to bake for an additional 20 minutes. Once the time is up, check potatoes and broccoli for doneness.  Smaller potatoes may be ready and should be set aside, still wrapped to remain hot.  Larger potatoes and broccoli may take a little longer. Remove from the oven and set aside when broccoli is tender and potatoes are soft.

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 remaining 1 teaspoon salt, white pepper, garlic powder, onion powder, and paprika. Simmer until thickened, about 5 minutes. Remove from heat and stir in cheese, stirring until melted, then broccoli.

Remove potatoes from foil, cut lengthwise, and press the ends of the potatoes to open.  Fluff the insides, adding some butter if desired.  Spoon broccoli cheese sauce over potatoes. Serve immediately.

Makes 4 servings