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Ultimate Stuffed Baked Potato




Source of Recipe


Katherine


List of Ingredients




4 medium Idaho potatoes
enough extra-virgin olive oil, Kosher salt
1/2 stick butter or margarine
1/4 cup all-purpose flour
1/2 cup milk
2 cups shredded sharp white cheddar, + more for topping,
2 heads florets, blanched in salty water
1/2 lb. bacon, medium dice, cooked until crisp
2 tbsp.chives, chopped
to taste freshly ground black pepper




Recipe




Heat oven to 400º F. (200º C). Bake potatoes first, as this will take longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into oven and bake about 1 hour. While they are baking, prepare stuffing. Make a mornay sauce by combining butter and flour over medium heat and then whisking in milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper. When potatoes are done make a cut across top and squeeze it from bottom so a small pouch opens up and bottom is squared off. Spoon filling over top of potato, sprinkle with cheese, season with pepper, and then pop in oven for 2 more minutes until golden brown and bubbly. Makes 4 servings.