Scale

For the potatoes:

4 large russet potatoes

Olive oil & salt for baking

Broccoli Cheese Sauce:

2 tbsp butter

2 tbsp all-purpose flour

1 1/2 cups milk

2 cups sharp cheddar cheese, shredded

2 cups broccoli florets, steamed and chopped

Salt, pepper & garlic powder to taste

Preheat oven to 400°F (200°C). Scrub potatoes, rub with oil and salt, and bake for 45–60 minutes until tender.

For sauce, melt butter in a saucepan. Whisk in flour and cook for 1 minute.

Slowly whisk in milk until smooth. Simmer until thickened.

Stir in cheese until melted, then add steamed broccoli and seasonings.

Slice open baked potatoes, fluff the insides with a fork, and pour that creamy broccoli cheese sauce on top.