Cheesy Broccoli Baked Potato

Cheesy Broccoli Baked Potato
​



Prep Time: 15 Min
Cook Time: 1 Hour +

Yields: 1 Potato

WHAT YOU NEED

• 1 Large Russet Potato
• 1/2 C Whipping Cream
• 1/2 C Marble Cheddar, shredded
• 1/4 C Extra Old White Cheddar
• 1 C Frozen Broccoli Pieces
• 1 Tbsp. Unsalted Butter
• 1 Tbsp. Full Fat Cream Cheese, room temp
• 1/2 Tsp. Dry Mustard Powder
• 1/2 Tsp. Garlic Powder
• Red Pepper Flakes
• Sea Salt & Cracked Pep to Taste

DIRECTIONS

• Preheat oven to 400 F
• Scrub and dry the russet. Place it on a baking sheet and poke it several times with a fork. Drizzle it with EVOO and season liberally with salt, pepper, and pepper flakes.
• Bake for 30 mins, flip, and continue baking for 30 + mins until easily pierced with a fork.
• Steam the frozen broccoli for a few minutes until bright and tender.
• With about 10 minutes left, begin heating the cream, cream cheese, and butter in a small pan set to just below medium heat. Continue whisking as the sauce warms up but do not boil. Simmer and whisk for about 3 minutes as the sauce thickens.
• Whisk in the garlic powder, mustard, and  desired amount of salt & pepper.
• Remove from heat and stir in the marble & white cheddar until fully melted and a nice, cheesy sauce remains. Stir in the broccoli until nice and coated.

• Slice open the russet and and pinch both ends to open it up. Take a fork to the flesh to break it up a bit which allows sauce to work its way into the flesh. Pour the cheesy broccoli sauce all over the potato and garnish with additional cheddar (optional) and some extra red pepper flakes. ENJOY!

HAPPY VEG