January 22, 2010

Loaded Broccoli Cheese Baked Potatoes

We went out to dinner last night, so my scheduled meal got pushed back a day. We are having these potatoes for dinner with a simple side salad. I am not feeling very verbose today, so I think I will leave my commentary at that. :)

Loaded Broccoli-Cheese Baked Potatoes
Adapted From: Eat At Home

Ingredients:
Kosher salt
olive oil
4 large baking potatoes, scrubbed
fresh broccoli, cut into florets
4 slices bacon, cooked and crumbled
3 Tbs. butter
3 Tbs. flour
1 1/2 cups warm milk
1 cup sharp cheddar cheese, shredded
salt and pepper to taste
2-3 dashes of Worcestershire sauce
1 tsp of Dijon mustard
butter (optional)

Directions:
Clean and scrub potatoes, dry with a kitchen towel. Rub outside of potatoes with olive oil and a sprinkle Kosher salt (this will get the skin flavorful and slightly crisp). Wrap each potato in foil packet individually. Bake them at 400 degrees for an 1 – 1 1/2 hours, or until tender.

Cut the broccoli in florets and steam in a pan until tender-crisp. Cook bacon until crisp, crumble and set aside for garnish.

In a skillet, melt the butter. Whisk in the flour and cook for a minute. Gradually whisk in the warm milk. Let it cook over medium heat until it begins to thicken a bit. Stir in the cheese, letting it melt into the sauce. Season with salt and pepper, add a couple dashes of Worcestershire sauce, and mix in the Dijon mustard until combined.

Split the baked potatoes open. Season with more salt and pepper to taste. Mash butter into potato if desired (optional). Top with broccoli, bacon and cheese sauce, then serve and enjoy!



The Result:
This was another hit...these turned out perfect! These potatoes rivaled any good restaurant baked potato that I have had, and they were easy to put together. The total cook time for our spuds took about an hour and fifteen minutes, and they were light and fluffy inside with a crisp and seasoned skin on the outside. Yum! Also, these were quite filling so they didn't just feel like a side dish. These are main coarse potatoes, for sure. I couldn't even eat my whole potato and I was stuffed. Once again, this recipe is a keeper. I am on a roll this week!

2 comments:

Claire said...

Was there a big difference between oven-cooked and microwave-cooked potatoes? Is it worth the extra time?

Jen B. said...

Actually, yes. The oven cooked potato tasted much better. The inside was fluffier (is that a word???) and the skin was much better...especially prepared with the salt and olive oil. In a pinch (for a side dish) I would still cook them in the microwave, but if you are having for a main coarse or a special dinner they are worth doing in the oven.