Ingredients
- 4 medium/large russet potatoes
- 3 cups broccoli florets
- 2 tbsp olive oil, divided
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 1/2 tsp paprika
- 1 tsp ground mustard
- 1 tsp salt
- 1/4 tsp cayenne pepper
- 1/8 tsp ground nutmeg
- 1 1/2 cups cheddar cheese, shredded
Instructions
- Preheat oven to 400°F. Scrub potatoes, poke holes with a fork, and rub with 1 tbsp olive oil. Place on a baking sheet and bake for 45–50 minutes, until almost fork-tender.
- When potatoes are nearly done, add broccoli to the baking sheet, drizzle with 1 tbsp olive oil, and bake for an additional 12–15 minutes until tender.
- In a skillet over medium-high heat, melt butter. Whisk in flour and cook for 30–45 seconds.
- Whisk in milk, paprika, mustard, salt, cayenne, and nutmeg until smooth. Simmer on low for 2–3 minutes until thickened.
- Remove from heat and whisk in cheddar cheese until creamy.
- Slice each potato open and fluff the inside with a fork. Add roasted broccoli, then pour cheese sauce over the top.
- Serve immediately.
Notes
- Use sharp cheddar for a bolder cheese flavor.
- Potatoes can be baked ahead and reheated before topping.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 potato
- Calories: 426
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 47mg
