Fluffy baked potatoes, topped with steamed broccoli and smothered in a tasty cheese sauce.
This could be a meal in itself.
2-3 Russet Potatoes, rinsed and scrubbed
2 Tbsp. olive oil
Kosher salt
Preheat oven to 350 degrees F.
Pierce potatoes two or three times on each side with a fork.
Brush with olive oil and sprinkle with salt.
Bake directly on oven rack for one hour.
While potatoes are baking, make the cheese sauce.
For the Cheese Sauce:
3-1/2 tsp. cornstarch
1/4 tsp. garlic powder
1/4 tsp. salt
Dash pepper (even a pinch of cayenne pepper would be good)
1 cup milk (I used l% milk)
1 cup grated cheddar cheese
1/2 tsp. Worcestershire Sauce
3 Tbsp. unsalted butter
In a medium saucepan, add cornstarch, garlic powder, salt, pepper, milk and Worcestershire Sauce. Bring to a boil over medium heat until sauce begins to thicken. Reduce heat to low.
Add cheddar cheese and butter and whisk until smooth.
When potatoes are done, let cool for about 5 minutes or until they are cool enough to handle.
(Or play a game of Hot Potato with the kids)
While potatoes are cooling, steam about 3 cups broccoli florets in 2 Tbsp. water.
Microwave on high 4-5 minutes.
Cut a slit down the center of the potato and make a ‘X’ in the center.
Squish both sides of the potato to open up the skin.
Load up your potatoes with plenty of steamed broccoli and hot cheese sauce.
