Perfect baked potatoes with a crisp skin and a fluffy inside, stuffed with roasted broccoli and a lightened up cheese sauce you'll want to put on everything!
Ingredients
4 medium Russet potatoes, scrubbed
2½ tablespoons olive oil, divided
1 tablespoon kosher salt
2 large heads of broccoli, stems trimmed off
½ cup cold 2% or skim milk
½ teaspoon cornstarch
1 cup reduced fat cheese (I used ½ cup Cabot Light Cheddar and ½ cup Cabot Extra Light Cheddar)
Instructions
Preheat the oven to 425° F. Rub each potato all over with 1 tablespoon of the olive oil and then pierce each potato several times with a fork. Over a plate (to catch the excess) sprinkle the potatoes with the kosher salt and then place the potatoes directly on the oven rack to bake for 45 - 50 minutes.
During the last 10- 15 mins of baking toss the broccoli florets with another 1 tablespoon of the olive oil. Scatter it evenly across a baking sheet and sprinkle with the leftover kosher salt (to taste). Place the broccoli in the oven and roast for about 10 minutes. The broccoli will be bright green and just a little bit crisp on the side touching the baking sheet.
While the broccoli and potatoes finish baking, place a medium saucepan on the stove. Stir together the milk and cornstarch and then bring it to a simmer (keep the heat medium to medium low). It will thicken. Stir in the remaining ½ tablespoon olive oil. Then stir in the cheese until the sauce it smooth.
To serve, split the potatoes and top each with the roasted broccoli and then spoon the cheese sauce over them.
Recipe by Sugar Dish Me at https://www.sugardishme.com/lightened-cheesy-broccoli-potatoes/