Loaded Broccoli & Cheese Twice Baked Potato

Prep time: 20 min | Cook time: 75 min | Total time: 1 hour 25 min

Ingredients

  • 4 large Russet potatoes
  • 1/2 stick unsalted butter
  • 1/2 cup milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt

Broccoli & Cheese Sauce

  • 4 tablespoons unsalted butter
  • 1/2 cup all purpose Gold Medal Flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups vegetable or chicken broth, reduced sodium
  • 1 cup shredded cheddar cheese
  • 10 ounce bag broccoli florets
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh chives

Directions

  1. Preheat oven to 375 degrees F. Pierce potatoes a couple times with a fork and wrap loosely in foil. Bake for 1 hour or until fork tender. Remove and cut off top 1/2 inch across tops. With a knife, cut around borders of potato leaving about 1/4 inch around edges. Spoon out centers and place into a bowl. Transfer to a mixer and add butter, salt, pepper, garlic salt and milk. Beat on low until well combined.
  2. To prepare sauce, melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper. Slowly whisk in broth, continuously stirring until thickened. Add cheese and sour cream, stirring to combine.
  3. Steam broccoli florets until fork tender, drain then cut into small pieces. Add to cheese sauce.
  4. Add one cup of cheese sauce to mashed potatoes, mixing to combine then fill potato shells with mashed potatoes. Top with additional shredded cheese and bake for about 20 minutes or until cheese is melted. Garnish with chopped chives if desired. Serve warm.

Note: Use leftover broccoli cheese sauce as a soup. It is divine

Makes 4 Servings