Loaded Baked Potatoes with Broccoli & Cheese

Loaded Baked Potatoes with Broccoli & Cheese
By
Staff Writer
Patricia Stagich
Baked potato, broccoli, cheese sauce

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

3
Servings
639
Calories Per Serving
Deliver Ingredients

Ingredients

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

Nutritional Facts

Total Fat
33g
47%
Sugar
9g
10%
Saturated Fat
22g
92%
Cholesterol
68mg
23%
Carbohydrate, by difference
60g
46%
Protein
25g
54%
Vitamin A, RAE
176µg
25%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
14mg
19%
Calcium, Ca
745mg
75%
Choline, total
29mg
7%
Fiber, total dietary
2g
8%
Folate, total
27µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
35mg
11%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
714mg
100%
Selenium, Se
13µg
24%
Sodium, Na
1375mg
92%
Vitamin D (D2 + D3)
1µg
7%
Water
112g
4%
Zinc, Zn
2mg
25%

Baked Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Baked Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.