Twice baked Broccoli Potato
Preheat oven to 425°F, line a baking sheet with aluminum foil and set aside.
Lather the russet potatoes in vegetable, canola or avocado oil, season them with sea salt then prick the potatoes repeatedly, about 4 times each side of each potato, with a fork. Bake for 1-1.5 hours, until fork tender. Remove from the oven and allow to cool. (reduce stove to 350°F after the potatoes are cooked to twice bake.)
While the potatoes are baking, steam the broccoli. You can use a steamed bag of the florets, but fresh is always best. Set aside and allow to cool.
In a small saucepan over medium heat, add butter. Allow butter to melt, whisk in the flour, cook for about 1 minute. Slowly whisk in the milk, to make sauce. Bring mixture to a very low simmer.
Add in salt, pepper, garlic powder, onion powder and paprika. Simmer with spices till mixture has thickened, about 5 minutes. Remove from heat and stir in cheese, then broccoli.
Remove the top of the potatoes, score the filling and scoop out almost all of the potatoes, leaving enough potato on the skins to hold up on their own.
Mix the cheesy broccoli mixture and the potato filling together. Stuff the potatoes with the filling, place back on the baking sheet and bake the potatoes till cheese is fully melted or until you get a little crust on top to your liking. (You may also just stuff them and serve. I just like to reheat and melt everything further together and make it a true twice baked.)
Ingredients
4-6 russet potatoes, washed
2-3 tablespoons oil, vegetable, canola or avocado
1-2 teaspoon fresh sea salt
For the cheese sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cup whole milk
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon paprika
1 1/4 cup shredded cheddar cheese
2 cup broccoli florets, steamed
