Wednesday, December 3, 2014

Broccoli & Cheese Stuffed Potatoes

In the wintertime where I work, we have a hot entree of the day with a side dish.  One of the customer favorites for a side dish is broccoli with cheese sauce.  My family loves it too, and they also love baked potatoes.  So why not make a Broccoli & Cheese Stuffed Potato!  I didn't add bacon to this dish, but I think it would be a welcome addition.  I know a lot of people are fans of crispy skin baked potatoes.  However, in my house, we all like to eat the skins and prefer a soft and salty version instead of the crispy.  Either way, it's good.  And you can substitute half and half for the cream, but you may need to add more cheese to thicken up the sauce.  Enjoy!

6 russet potatoes, washed
1 head of broccoli, cut into florets (about 3 cups)
2 C heavy cream
1/4 C butter
1/4 C flour
1 1/2 C shredded sharp Cheddar cheese
Salt & pepper, to taste
2 cloves garlic, minced
1/2 teaspoon nutmeg
Olive oil

Preheat the oven to 400 degrees.  Tear off six pieces of foil large enough to wrap each potato.  Place each potato onto a piece of foil.  Drizzle each potato with olive oil and season with salt and pepper.  Roll the potatoes around in the oil. Wrap them up and bake for about an hour or until they give to a squeeze.

Meanwhile, put the broccoli florets in a pot and cover with water.  Bring to a boil and continue to cook about 5 minutes or until the broccoli is as soft or as firm as you like it.

During the last five minutes of cooking the potatoes, melt the butter in a small pot.  Whisk in the flour.  Whisk in the cream, nutmeg, salt & pepper, and the garlic.  Cook and whisk until the mixture starts to bubble.  Turn the heat off and whisk in the cheese in small handfuls until all the cheese is melted and smooth.  Stir in the broccoli.  Split the potatoes down the center and serve with some of the broccoli cheese sauce.


  1. If you want to use half & half (or milk) for the sauce, double up on the roux (butter/flour mixture) to thicken the sauce more.