Loaded Baked Potatoes With Broccoli & Cheese

• 2-3 russet potatoes, rinsed and scrubbed
• 2 tablespoon olive oil
• kosher salt
• 3-1/2 teaspoon 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 tablespoon unsalted butter
• 3 cup broccoli florets
• 2 tablespoon water

1. 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.
2. Bake directly on oven rack for one hour. While potatoes are baking, make the cheese sauce.
3. 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.
4. Add cheddar cheese and butter and whisk until smooth.
5. 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.
6. Cut a slit down the center of the potato and make a 'X' in the center.
7. Squish both sides of the potato to open up the skin. Load up your potatoes with plenty of steamed broccoli and hot cheese sauce