Cheesy Potato Skins with Broccoli and Bacon

Ingredients

• 6 to 8 small to medium Idaho potatoes, washed and dried
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole or 2 percent milk
• 2 cups (8 ounces) shredded Roth Organic Sharp Cheddar cheese
• 1/8 to 1/4 teaspoon horseradish (optional)
• Salt
• pepper
• 1 tablespoon melted butter
• 1 head broccoli, trimmed and cut into small pieces (about 1 cup)
• 1 teaspoon olive oil
• 4 bacon strips, cooked and chopped
• Diced scallions, for garnish