| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 10 min |
| Cook: | 1 hr 5 min |
| Yield: | 4 stuffed potatoes |
Ingredients
- 4 medium-sized Idaho potatoes
- Extra-virgin olive oil
- Kosher salt
- 1/2 stick butter
- 1/4 cup all-purpose flour
- 1/2 cup milk
- About 2 cups, plus more for topping, shredded sharp white Cheddar
- 2 heads broccoli, florets, blanched in salty water
- 1/2 pound bacon, medium dice, cooked until crisp
- 2 tablespoons chives, chopped
- Freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.
- While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.
- When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 980 |
| Total Fat | 46 g |
| Saturated Fat | 22 g |
| Carbohydrates | 114 g |
| Dietary Fiber | 23 g |
| Sugar | 9 g |
| Protein | 35 g |
| Cholesterol | 101 mg |
| Sodium | 1640 mg |
Reviews
This was great with a tossed salad..
I love, love, love this recipe. Can you warm this up the next day and if so how?
I thought this recipe was amazing. I did add some garlic salt to add flavor because I forgot to add bacon and I used green onions instead of chives, but that did not make this any less tasty.
I’d also recommend mixing the potato in with everything and stuffing it back in, then baking it, this was a game changer.
Holy Crap this is the best baked potato EVER!! My wife told me that I’m only allowed to make them once a year because they are so horrible for you. I noticed a few people cooked the potatoes in the microwave. I would advise against. The whole point of oiling and salting the potato(and what makes this recipe so great is to make the skin crispy. It tastes like a french fry on the outside. I eat the entire potato, skin and all, every time. Well worth a try.
These were VERY rich but excellent. I prefer using Yukon Gold potatoes to the Idaho; I also stuffed them with beef (and chickpeas for my vegetarian instead of the bacon, flavored with allspice.
This was really great, but I dont know what he was thinking when he put down 1/2 cup of milk. It needs about 1 and 1/4 cup to be evenly distributed. Other than that, its delicious!
Made this last night as a side dish for grilled london broil (used the sweet and spicy rub from this site.) There is a bit of work involved, but it all fits in the time it takes to bake a potato anyway! The sauce though either needs more milk, about double what the recipe calls for (which I did – have a TON of leftover sauce) or perhaps less flour, it was too thick with the recipe as written. I also added some chopped scallions to the butter when making the roux. With the changes above, everyone loved the potatoes with the mornay, a nice change from plain sour cream if you have the time. Very filling and could be served alone as a simple supper.
I prepared the whole meal, potato and the steak. It was out of this world, I had so many compliments on the meal. Best EVER!
I added rosemary and garlic to the sauce. It was delicious.
This was good, but not great. You’ll need to cut down on the flour OR add more milk so the sauce doesn’t wind up so thick. I made this as a side, but it’s filling enough to be a meal on it’s own. Had tons of sauce leftover, which was great over pasta. Won’t be adding this one to the keeper box.