Crisp-skinned baked potatoes split open and loaded with broccoli in a creamy cheddar sauce, scallions and crunchy fried onions.
Before you start: heat the oven to 425°F. Short on time? Halve the potatoes lengthwise, rub with oil and salt and roast cut-side down at 425°F about 30 minutes.
The potatoes are done at about 205°F inside if you have a thermometer. Add crumbled bacon or a spoonful of sour cream if you like.
Ingredients
Scale
Measurement units
- 2 russet potatoes (scrubbed and dried; 8 to 10 oz each)
- 1 tsp olive oil
- ½ tsp kosher salt (divided, plus more for the broccoli water)
- 2 cups small broccoli florets
- 2 tbsp unsalted butter
- 1 ½ tbsp all-purpose flour
- ¾ cup whole milk
- 4 oz sharp cheddar cheese (shredded (about 1 cup))
- ¼ tsp garlic powder
- ⅛ tsp black pepper
- 3 scallions (thinly sliced, whites and greens separated)
- ½ cup crispy fried onions
Ingredients
Scale
Measurement units
- 2 russet potatoes (scrubbed and dried; 8 to 10 oz each)
- 1 tsp olive oil
- ½ tsp kosher salt (divided, plus more for the broccoli water)
- 2 cups small broccoli florets
- 2 tbsp unsalted butter
- 1 ½ tbsp all-purpose flour
- ¾ cup whole milk
- 4 oz sharp cheddar cheese (shredded (about 1 cup))
- ¼ tsp garlic powder
- ⅛ tsp black pepper
- 3 scallions (thinly sliced, whites and greens separated)
- ½ cup crispy fried onions
Instructions
Bake the potatoes
Pierce potatoes a few times with a fork and rub them with olive oil (1 tsp) and salt (¼ tsp).
Bake directly on the oven rack at 425°F, with a sheet pan on the rack below, until the skin is crisp and a skewer slides into the center with no resistance, about 45 minutes.
Equipment: oven rack and a sheet pan below, fork
Cook the broccoli
Near the end of the potato baking time, drop broccoli florets (2 cups) into a pot of boiling salted water and cook until bright green and just tender, about 3 minutes.
Drain well and shake off the water so it doesn't thin the sauce.
Equipment: medium pot and colander
Make the cheddar sauce
Melt butter (2 tbsp) in a small saucepan over medium heat. Whisk in flour (1 ½ tbsp) and cook, whisking, until it smells toasty, about 1 minute.
Slowly whisk in milk (¾ cup) and cook, whisking constantly, until it bubbles and thickens, about 2 minutes.
Take the pan off the heat and stir in cheddar (4 oz), garlic powder (¼ tsp), salt (¼ tsp) and pepper (⅛ tsp) until smooth. Fold in the broccoli.
Equipment: small saucepan and whisk
Load the potatoes
Split each potato lengthwise, press the ends to open it up and fluff the inside with a fork.
Scatter in the whites of scallions, spoon the broccoli-cheddar sauce over the top and finish with crispy onions (½ cup) and the scallion greens. Serve right away.
Equipment: fork
Tomorrow's Meal
Broccoli Cheddar Potato Hash
Leftover potato and broccoli-cheddar sauce chopped and pan-fried until crisp, topped with a fried egg.
You'll need to pick up:
1 tbsp butter2 eggshot sauce for serving
Quick overview:
- 1.Chop leftover potatoes, skin and all, into chunks
- 2.Melt the butter in a skillet over medium-high heat and cook the potatoes 5 to 6 minutes, turning once, until crisp
- 3.Stir in leftover broccoli-cheddar sauce and cook 2 minutes until hot
- 4.Top with fried eggs and a dash of hot sauce
Before you cook
Cook notes
- • Before you start: heat the oven to 425°F.
- • Short on time? Halve the potatoes lengthwise, rub with oil and salt and roast cut-side down at 425°F about 30 minutes.
- • The potatoes are done at about 205°F inside if you have a thermometer.
- • Add crumbled bacon or a spoonful of sour cream if you like.
- • The cheese sauce thickens as it sits; whisk in a splash of milk to loosen it.
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