| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 6 russet baking potatoes
- 2 heads broccoli, cut into small florets
- Vegetable oil, for frying
- 1 medium onion, thinly sliced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded Cheddar
- 2 cups shredded pepper Jack cheese
Instructions
- Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes.
- Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
- In a skillet over medium heat, add 1/4 inch of vegetable oil. Add the onions and fry until browned and crisp, 15 to 20 minutes. Drain on paper towels and keep warm.
- In another skillet, melt the butter over medium heat. Whisk in the flour and cook for a minute or 2, but do not let the flour brown. Whisk in the milk and cook until it thickens. Turn the heat to low, stir in the Cheddar and pepper Jack and cook until they are melted. Add the broccoli and cook, stirring, until the broccoli is warmed through.
- Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a ladle of the cheese sauce over each potato. Garnish with the crispy onions and serve while hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1525 |
| Total Fat | 129 g |
| Saturated Fat | 28 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 9 g |
| Sugar | 9 g |
| Protein | 34 g |
| Cholesterol | 104 mg |
| Sodium | 614 mg |
Reviews
Yummy!! The pepper jack was perfect. Not overpowering but just a little kick!!
being diabetic, I would appreciate nutritional information.
This recipe is perfect with no modifications. The cheese sauce is velvety smooth and the fried onions really are worth the effort. My family loved it. Yum!
Fantastic!!!! I make it almost every week with a side of salmon and yellow rice i do cut down on the cheese and use mozzarella instead of monetary jack my family loves it quick tip: microwave the potatoes its much quicker that way love RD!!!!
If your cheese is not very finely grated the cheese will not melt quickly enough to turn into a sauce and it will result as a milky liquid with a clotted clump of cheese floating in the middle. If this occurs, cranking up the heat will only scortch the milk and the cheese blob will remain unchanged. I tried to make this particular recipe twice and both occasions I used pre-shredded cheddar; which was not shredded finely enough to melt quickly into the sauce, and unfortunately both were discarded shortly after the cheddar was added to the sauce. I decided to attempt a 3rd sauce; but one that did not include cheese but instead uses butter. I replaced the cheese sauce by melting monterey jack & cheddar cheese on scooped-out baked potatoes. To this, I added the broccoli (5-6 florets per potato), and drizzled a butter sauce (4 tbsp salted butter, 1 tbsp liquid popcorn butter, & 1/8 tsp freshly ground black pepper, over the broccoli and potato). And last, I finished the potatoes by adding the freshly pan-fried chopped bacon bits (1 1/2- 2 tbsp per potato), and a small handful of fried onions (1/4 cup) on top as a garnish. I absolutely loved this revised version and I didn’t even miss not having a cheese sauce!
People forget that the objective of a rating/review is to evaluate the quality of the recipe AFTER you’ve tried it, NOT weigh-in on the idea of the dish, calorie count, host’s wardrobe, husband, lifestyle or kitchen, etc.
If you don’t think a recipe is worth trying, don’t try it, but please, don’t give a low rating just because you have an opinion that’s only tangentially related to the recipe. MOST people open the recipe page because they want to know how to make the dish.
With that said…
I really liked this dish. I’m pretty stingy with five star ratings, but, if I could, I’d give it 4.5 stars. I halved the sauce recipe and used “old” frozen broccoli (so, of course, I skipped the blanching step). My broccoli/sauce ratio was “a little” different. The sauce wasn’t too soupy and using pepper jack added a nice kick. The onions were a nice touch, but not really worth the extra work and dishes.
This is my go to for ‘teenagers’ recipe – just cheese sauce and crumbled bacon over split baked potato (no broccoli)!
Basically it was broccoli with cheese sauce side dish. Baked potato is better with good ole butter.
Love your meatless recipes. Being vegetarian their pretty tasty,
So delicious! Made with baked pork chops