Easy weeknight comfort food (Print Version)
# Ingredients:
→ Baked Potatoes
01 -
4 medium russet potatoes (about 8-10 ounces each)
02 -
2 tablespoons salt
03 -
½ cup water
→ Broccoli Cheese Sauce
04 -
1 head broccoli, cut into florets
05 -
2 tablespoons unsalted butter
06 -
2 tablespoons all-purpose flour
07 -
16 ounces whole milk
08 -
½ teaspoon paprika
09 -
½ teaspoon salt
10 -
¼ teaspoon black pepper
11 -
1 teaspoon hot sauce (more to taste)
12 -
6 ounces sharp cheddar cheese, freshly grated
# Instructions:
01 -
Heat your oven to 450°F. Line a baking sheet with foil and place an oven-safe rack on top if you have one - this helps the air circulate around the potatoes for even cooking.
02 -
Mix salt and water in a bowl until the salt dissolves to create a brine. Poke each potato about six times all over with a fork, then roll them in the brine to coat completely. Place the potatoes on your prepared baking sheet.
03 -
Bake for 45-60 minutes until the center of the potatoes reaches 205°F. They're done when a fork or metal skewer slides through with almost no resistance. Once done, quickly slice them open to release the steam.
04 -
While the potatoes bake, steam your broccoli florets. You can either use the stovetop method (add ½ inch water to a saucepan, bring to a boil, add broccoli, cover and steam for 3-5 minutes) or microwave method (place broccoli in a microwave-safe bowl with ½ inch water, cover with a paper towel, and microwave on high for 2-4 minutes). Once tender, drain well and let it cool uncovered to release moisture.
05 -
In a saucepan over medium heat, melt the butter. Add flour and whisk to create a paste, cooking for about a minute. Slowly whisk in the milk, then add paprika, salt, and pepper. Cook for 3-4 minutes, stirring frequently, until the sauce thickens to your liking.
06 -
Remove from heat. Stir in the hot sauce, then gradually add the shredded cheddar, stirring until completely melted. Finally, add the broccoli and stir to coat evenly with the cheese sauce.
07 -
Top each baked potato with a generous portion of the broccoli cheese sauce and serve while hot and bubbly.
# Notes:
01 -
Focus on potato temperature rather than time - they're perfectly done at 205°F internal temperature for that fluffy texture.
02 -
For extra crispy skins, brush the baked potatoes with oil and return to the oven for an additional 10 minutes.
03 -
Leftover potatoes will keep in the refrigerator for 3-4 days.