Tuesday, August 25, 2009

Cheese and Broccoli Baked Potatoes

This is definitely a more sophisticated cheese and broccoli baked potato than I'm used to (no cheez whiz!). It was very tasty and this recipe made enough topping for probably four potatoes instead of two (although we loaded it on two anyways). We weren't sure this would be enough for dinner, so we made BLTs and a couple ears of corn. Way too much food....

Baked Potatoes

2 baking potatoes
olive oil
kosher salt

1) Preheat over to 400 degrees.
2) Pierce potatos skins with fork.
3) Spritz with olive oil.
4) Sprinkle on kosher salt.
5) Bake for one hour.

Cheese and Broccoli Topping

2 T butter
2 T flour
1 1/4 c milk
salt & pepper, to taste
cayenne pepper, to taste
1 c Jarlsberg or other swiss cheese, grated
1 small head of broccoli, steamed

1) Melt butter over medium heat.
2) Whisk in flour and simmer for 2-3 minutes; do not brown.
3) Stir in milk and bring just to a boil.
4) Add salt, pepper, cayenne and simmer 2-3 minutes.
5) Remove from heat; stir in cheese until melted.
6) Chop steamed broccoli and add to sauce.
7) Spoon over baked potatoes.

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