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Baked: Slumber Party Potatoes

Source of Recipe

Diane Mott Davidson, Prime Cuts


List of Ingredients

4 large baking potatoes
2 tablespoons butter
3 tablespoons flour
1 tablespoon chicken broth granules
1 1/2 cups milk
1 cup grated cheddar cheese
1 pound fresh broccoli, trimmed of stems
separate in florets, lightly steamed
1 pound thick slice bacon, cook, drain, chop


Recipe

Preheat oven to 400ºF. Scrub and prick potatoes in 3 or 4 places with a fork. Bake them for about 1 hour, or until flaky.

While potatoes are baking, melt the butter in a large skilelt over low heat. Stir in the flour; cook and stir ust until the flour bubbles, 2 or 3 minutes. Add the chicken broth granules, stir, and then gently whisk in the milk.

Heat and stir constantly over medium heat until the sauce thickens, about 10 minutes. Add the cheese and stir until it melts, 2 or 3 minutes. Split each of the hot potatoes in half and place them on a platter. Place the steamed broccoli florets and chopped bacon into bowls. Pour the cheese sauce into a large gravy boat. Diners serve themselves assembly-line style, ending with the cheese sauce. Makes 4-8 servings.