Loaded Baked Potatoes With Broccoli & Cheese Recipe

Fluffy baked potatoes loaded with steamed broccoli and smothered in a tasty cheese sauce.

For the potatoes:

* 2-3 russet potatoes, rinsed and scrubbed
* 2 tablespoons olive oil
* Kosher Salt

Cheese Sauce:

* 3-1/2 teaspoons cornstarch
* 1/4 teaspoon garlic powder
* 1/4 teaspoon salt
* Dash of pepper
* 1 cup milk
* 1 cup shredded cheddar cheese
* 1/2 teaspoon Worcestershire Sauce
* 3 tablespoons unsalted butter

Steamed Broccoli:

* 3 cups broccoli florets
* 2 tablespoons water

DIRECTIONS
For the potatoes:

Preheat oven to 350 degrees F.
Pierce potatoes two or three times on each side with a fork.
Brush with olive oil and sprinkle with salt.
Bake directly on oven rack for one hour.
While potatoes are baking, make the cheese sauce.

Cheese Sauce:

In a medium saucepan, add cornstarch, garlic powder, salt, pepper, milk and Worcestershire Sauce. Bring to a boil over medium heat until sauce begins to thicken. Reduce heat to low.
Add cheddar cheese and butter and whisk until smooth.
Steamed Broccoli:

When potatoes are done, let cool for about 5 minutes or until they are cool enough to handle.
(Or play a game of Hot Potato with the kids)
While potatoes are cooling, steam about 3 cups broccoli florets in 2 Tbsp. water.
Microwave on high 4-5 minutes.
Cut a slit down the center of the potato and make a 'X' in the center.
Squish both sides of the potato to open up the skin.
Load up your potatoes with plenty of steamed broccoli and hot cheese sauce