Baked potato with classic broccoli cheddar sauce. Broccoli roasts on a lower rack while the potatoes are baking here. The charred florets are then teamed with a rich cheese sauce atop the fluffy spuds. Broccoli-Cheddar Baked Potato. this link is to an external site that may or may not meet accessibility guidelines.
Layer broccoli over the potatoes in the baking dish. I used diced Russet potatoes and fresh broccoli instead of frozen and replaced Swiss cheese with Cheddar.delicious! I also defrosted the hash browns in the microwave before adding to the cheese sauce. You can cook Baked potato with classic broccoli cheddar sauce using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Baked potato with classic broccoli cheddar sauce
- It’s 1 of potato.
- You need of Olive oil.
- Prepare of Salt.
- You need of Black pepper.
- You need of Sauce.
- It’s of Butter.
- It’s 1 cup of fresh milk.
- Prepare of Garlic powder.
- It’s 1 tsp of flour.
- Prepare 1/6 of broccoli (chopped).
- It’s 2 slices of cheddar (roughly chopped).
Baked potatoes are done in a fraction of the time using the Instant Pot! Prick the potatoes all over with a fork. Top with the broccoli and bacon and pour over the cheese sauce. Cheddar, broccoli and bacon are stuffed into baked potato skins to create a delicious side dish or main meal Twice-baked potatoes are the ultimate twist on a side dish.
Baked potato with classic broccoli cheddar sauce instructions
- Heat the oven..
- Clean the potato, prick and rub the surface with olive oil and salt. Put on the baking tray, and bake for 45-60m.
- When it is about 15 minutes to cooked, prepare sauce pan, heat the butter and add milk..
- Bring the broccoli in until soft, season with garlic powder, melt cheddar cheese wait until it's thickened. Add all purpose flour to make it even thicker (optional)..
- Let the potato cool for minutes, cut in half, abd drizzle the sauce..
Twice-baked potatoes are sometimes called "stuffed baked potatoes Broccoli-Bacon Casserole with Cheesy Mustard Sauce. Bake off your potatoes, and run them through a food mill or potato ricer. Mix in the broccoli and some flour. Roll out the dough and cut off evenly sized pieces. I made a quick cheddar sauce and tossed them right in.
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