Easy to make baked potatoes with roasted broccoli and a quick 10 minute cheese sauce that makes the perfect weeknight dinner!
Source: https://theschmidtywife.com/broccoli-cheese-baked-potatoes/
1) Preheat oven to 400ºF. Clean potatoes. Carefully with a fork poke little holes all over each of the potatoes, about 9-12 times, this lets stem escape from the potatoes.
2) Using about 1 ½ tablespoons of the olive oil, rub oil all over the potatoes until covered. Arrange potatoes on a sheet pan, season with salt and pepper. Transfer to the oven and bake 45 minutes.
3) Just before the 45 minutes are up toss the broccoli florets in the remaining olive oil. When the time is up carefully add the broccoli florets to the sheet pan around the potatoes. Transfer back to the oven. Bake an additional 15 minutes or until potatoes are tender and broccoli is cooked.
4) While the sheet pan finishes cooking make the cheese sauce, you are basically making a roux and then adding the cheese. In a medium saucepan add the butter and bring over medium heat. Melt the butter, once the butter starts to bubble add the flour and whisk together, it okay if it is clumpy.
5) Very slowly add about 1/4 of the milk to the saucepan, whisk together with the butter/flour mixture until smooth. It should start to thicken. Slowly whisk in the remaining milk, make sure there are no clumps of flour remaining.
6) As the milk warms it should thicken, let it continue to heat up, stirring every so often until the milk is hot and starts to steam. Do NOT let the milk boil, it can take about 6 to 8 minutes for the milk to heat up and start to thicken. Once it has started to thicken stir in the paprika and salt.
7) Turn off the heat. Add half of the cheese to the top of the milk, let it begin to melt, 10 to 20 seconds then whisk in until combined. Repeat with the rest of the cheese to finish making your cheese sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (521g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 689 | ||
Calories from Fat: 316 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.2g | 47 % | |
Saturated Fat 20.3g | 102 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 96.6mg | 30 % | |
Sodium 514.8mg | 18 % | |
Potassium 1570.5mg | 41 % | |
Total Carbohydrate 68.7g | 20 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 64.5g | ||
Protein 27.2g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 689
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