Loaded Baked Potatoes with Cheese Sauce (Print Version)

# Ingredients:

→ Potatoes

01 - Russet potatoes (3, or as needed)
02 - Olive oil (3 tablespoons)
03 - Kosher salt

→ Vegetables

04 - Broccoli florets (3 cups)

→ Cheese Sauce

05 - Butter (¼ cup)
06 - All-purpose flour (¼ cup)
07 - Milk (2 cups, or 12oz evaporated milk + 1 cup water)
08 - Cheddar or cheddar jack cheese (8 ounces)
09 - Nutmeg (pinch)
10 - Cayenne (pinch)
11 - Thyme (½ teaspoon)
12 - Salt and pepper to taste

# Instructions:

01 - Preheat oven to 350°F and place foil on lower rack to catch drips
02 - Clean potatoes, pierce with fork multiple times, brush with olive oil and sprinkle with kosher salt
03 - Bake for one hour or until tender when pierced with fork
04 - Melt butter, whisk in flour, gradually add milk. Add spices and simmer. Reduce heat and gradually whisk in cheese until smooth
05 - Microwave broccoli florets with 2 tablespoons water for 6-8 minutes
06 - Split potatoes, top with broccoli and cheese sauce

# Notes:

01 - Perfect meatless main dish
02 - Can adjust number of potatoes based on serving needs
03 - Can substitute evaporated milk and water for regular milk
04 - Let potatoes cool 5 minutes before cutting

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