Cheesy Baked Potatoes with Broccoli Cheese Sauce
Make Cheesy Baked Potatoes with Broccoli Cheese Sauce with crisp russet skins, fluffy centers, tender broccoli, and a smooth homemade cheddar sauce.
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Cooking tools:
- Oven
- Baking sheet
- Fork
- Chef's knife
- Steamer basket
- Cutting board
- Saucepan
- Whisk
- Grater
- Measuring cup
- Measuring spoon
- Kitchen towel
- Spoon
- Colander
- Stove
- Microwave
- Pan
Ingredients
- 4 large russet potatoes, about 10-12 oz (280-340 g) each
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more to taste
- 3 cups (225 g) small broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups (480 ml) whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups (225 g) freshly shredded sharp cheddar cheese
- 2 green onions, thinly sliced
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