A devilish side dish for when indulgence is the name of the game! Sinful Stuffed Potatoes are tender and fluffy on the inside and crisp on the outside, as all great baked potatoes should be. Of course, that’s not what makes them sinful; that part comes from the creamy, rich, and deliciously sharp cheese sauce with floral broccoli mixed right in. Mmmm, other side dishes wish they could be as amazing as these Sinful Stuffed Potatoes!
Ingredients
For the baked potatoes:
- 4 russet potatoes, washed
- 1 tablespoon olive oil
- salt, to taste
For the broccoli cheese sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 6 ounces medium cheddar, shredded
- 1/2 pound frozen broccoli florets, thawed, chopped roughly
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Using a fork, prick several holes in the skin of each of the potatoes.
Step 3 –In a small dish, add the olive oil and the potatoes and, using your clean hands, coat the potatoes in the oil.
Step 4 –Place the prepared potatoes on a baking sheet and season them with the salt.
Step 5 –Bake the potatoes until they are tender all the way through, about 1 hour.
Step 6 –Start cooking the cheese sauce about 45 minutes into the potatoes baking time.
Step 7 –In a medium saucepan over medium heat, add the butter and the flour and cook, while whisking continuously, until they combine and the raw flour smell disappears, about 2-3 minutes. The flour mixture should bubble and foam, but do not let it brown.
Step 8 –Add the milk into the butter-flour mixture, while whisking.
Step 9 –Bring the mixture to a simmer, while whisking frequently, until it thickens enough to coat the back of a spoon.
Step 10 –Turn off the stovetop heat.
Step 11 –Add the remaining 1 teaspoon of the salt and the garlic to the milk mixture and stir to combine.
Step 12 –Gradually add the cheddar into the milk mixture one handful at a time, while whisking, making sure it fully melts before adding the next handful.
Step 13 –Add the broccoli to the cheese sauce and stir.
Step 14 –Transfer the potatoes from the oven and carefully slice each one open, down the middle.
Step 15 –Using a fork, slightly mash the insides of the potatoes.
Step 16 –Place each of the potatoes on a plate and ladle the broccoli cheese sauce over top.
Step 17 –Serve.
