Description
Perfect, fluffy baked potatoes are adorned with a cheesy broccoli-cheddar sauce; serve as a side dish or a vegetarian main (perhaps with a salad?!).
Ingredients
Scale
- 4 Perfect Baked Potatoes, recipe follows
- 2 heads (about 1–1/2 pounds) broccoli, cut into bite-sized florets
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1–1/3 cups whole milk
- 1/4 cup crème fraiche or sour cream
- 8 ounces (about 2 cups) shredded sharp Cheddar
- 8 ounces (about 2 cups) shredded Pepper Jack cheese
- Cayenne pepper, to taste
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter, or more to taste
- Thinly sliced green onions, for serving
PERFECT BAKED POTATOES:
- Two to four 1-pound baking/russet potatoes, unpeeled, rinsed, scrubbed and lightly pricked with fork
- Kosher salt and freshly ground black pepper
- Vegetable oil
Instructions
- To make the Perfect Baked Potatoes: Adjust the oven rack to the middle position in the oven and preheat to 450°. Line a large rimmed baking sheet with aluminum foil and place a wire cooling rack on inside.
- In a medium mixing bowl, stir together 2 tablespoons kosher salt in 1/2 cup lukewarm water to dissolve. Place the potatoes in the saltwater mixture and toss so potatoes are coated. Transfer the potatoes to the prepared pan and bake until the center of the largest potato reaches 205°, 50 to 65 minutes (start checking at 50 minutes).
- Remove the potatoes from the oven and lightly coat with vegetable oil. Return the potatoes to the oven and bake for an additional 10 minutes.
- Remove the potatoes from the oven; using a paring knife, cut an X in the top of the potato, taking care not to cut completely from end-to-end. Using a dish towel, hold the ends and squeeze slightly to open where the X was cut. Season the inside with salt and pepper. Serve hot.
- To make the Broccoli-Cheese Baked Potatoes: Bring a pot of salted water to a boil over high heat. Once boiling, add the broccoli florets and cook for 2 to 2-1/2 minutes, until bright green and tender when pierced with a knife. Drain and transfer to an ice bath to stop the cooking process. Drain and reserve.
- In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes, until the roux is a very light blonde color. Slowly whisk in the milk and cook, whisking constantly, until the mixture is thick and coats the back of a spoon, about 4 to 5 minutes. Reduce the heat to medium-low and stir in the crème fraiche. Slowly add the cheese, stirring constantly, until all the cheese has been added and is melted. Season to taste with cayenne, salt and pepper. Add the drained broccoli and stir together. Add 1 tablespoon of butter (or more, this is a personal choice!) to the opened potatoes and mash in lightly. Pour the cheese sauce on top of the baked potatoes and sprinkle with green onions to serve.
Notes
Inspiration: Best Baked Potatoes for Two on cooksillustrated.com
- Category: Vegetable Sides, Vegetarian Mains