Happy New Years! (and cheesy broccoli baked potatoes)

cheesy broc potatoes

Hooray, we made it to 2015! To celebrate, I baked some potatoes!

cheesy broc potatoes
Also I made Will take a picture of me and my creation because I realized that with all my cooking, there are zero pictures of me with food. That needed immediate fixing, naturally.

How were/are your holidays? Did you also get sucker punched by how busy and crazy December was? It’s pretty obvious I did because I meant to post about a dozen different recipes – my favourite Christmas cookies, the dip I made for my work Christmas potluck, my mom’s two mixes that she gifts – and then suddenly it’s December 31st and I didn’t post any of them!

Oh well. There’s always next year.

And since next year is mere hours away, I decided we needed something filling for dinner before we drink some bubbly (and what a bubbly it will be, as we have a bottle of Hinterland’s Ancestral 2014 that we picked up in Prince Edward County on our honeymoon!). Something starchy and cheesy but with enough green vegetables to make it feel like it confirms to any healthy eating resolutions one might be considering.

cheesy broc potatoes
Will choose to keep his potatoes and broccoli separate, which is a fair choice. I just can’t get enough veggies on veggies. It’s why vegetarianism works so well for me.

Cheesy Broccoli Baked Potatoes

(shamelessly stolen from Wendy’s except mine doesn’t contain anything unpronounceable!)

  • 4 medium potatoes about 2 potatoes per person)
  • 1 tsp olive oil
  • 1 head broccoli, cut into florets
  • 1 tbsp butter
  • 1 tbsp flour
  • 1.5 cup 2% milk
  • 1 cup old cheddar cheese, grated
  • salt and pepper

To start, preheat your oven to 375. Scrub your potatoes under running water, dry and then rub all over with a few drops of olive oil. Pierce each potato a few times with a fork and place in the oven. Bake for around an hour, or until the potato gives way easily when squeezed (with an oven-mitted hand, of course!)

Melt butter over medium low in a small saucepan. Once melted, add the flour and whisk well. Slowly add the milk, whisking constantly. Let the sauce cook for a few minutes until it begins to thicken – it will nicely coat the back of a spoon when it’s ready! Add the grated cheese and stir until the cheese is fully melted and the sauce has a smooth consistency. Add some salt and pepper to taste. Take the pot off the heat and set aside, covered, while you finish the other components.

Meanwhile, bring a pot of water to boil and steam the broccoli until tender.

Once the potatoes are done, slice x’s into the tops and squeeze them to open them up. Top with broccoli, cheese sauce, grated cheese and black pepper. Enjoy!

2 comments

  1. Jennifer says:

    Oh please still post about the dip you made for the work potluck!! It is perfect for all upcoming wintery get togethers. 🙂

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