I love the classic loaded baked potatoes as a snack during football season. You know the kind – bacon, cheddar cheese, green onion, and sour cream. But my hubby and I decided to try a new twist on our favorite game day snack.

This time, we made a cheesy broccoli feeling for our taters. Don’t worry, we did not skimp on the cheese here! It’s cheap to make too. Just pick up a bag of Russet potatoes, and you’re ready to go.

Try to pick a bag with smaller potatoes because you’ll want these guys to be easy to munch down in a couple bites.

 

Ingredients:

8 oz small broccoli florets

2 Tbsp unsalted butter

2 Tbsp all-purpose flour

1 cup milk

1 1/2 cups cheddar cheese, shredded and divided

1/2 tsp salt

1/2 tsp chili powder

6 small Russet potatoes, baked and cooled

1 Tbsp unsalted butter, melted

salt and pepper, to taste

crushed red pepper flakes, for garnish

 

Instructions:

Place broccoli in a microwave safe bowl with a splash of water, cover and microwave on high for 3 minutes. Set aside.

In a large skillet over medium high heat, melt the butter then add the flour and whisk for 1 minute until foamy and thoroughly combined. Whisk in the milk and turn up the heat. Continue whisking until milk simmers and begins to thicken. When milk is simmering, turn down the heat and let milk continue to cook for 2 minutes. Remove from heat and add cheese a bit at a time mixing until all cheese is added and melted. Stir in salt and chili powder then mix in the broccoli florets. Combine and set aside.

Preheat broiler and cut baked potatoes in half lengthwise.

Using a spoon, make shallow trough in cut side of potato to hold filling, leaving at least a ¼” border around edges. Be careful not to take too much potato out, just enough to keep filling from sliding off. Brush potatoes with butter, season lightly with salt and pepper. Turn potatoes over and butter and season the skin side. Place them on a baking sheet, skin side up and broil 2-3 minutes until starting to brown. Turn over and broil 2- 3 minutes more then remove from oven.

Sprinkle broccoli and cheddar cheese mixture evenly among the potato skins. Top with remaining cheese.

Broil about 3-4 minutes more until cheese is melted then remove from oven. Enjoy while still warm.

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Quick Tip: Add the cheese to the cream sauce in very small amounts, or the fast won’t melt properly.

Recipe and image courtesy of: Everyday Dishes