Ingredients:
4 large russet potatoes
2 cups fresh broccoli florets
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C).
Wash the potatoes, poke holes with a fork, and bake directly on the oven rack for 45-60 minutes until soft.
While the potatoes bake, steam the broccoli until tender (about 5 minutes). Set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Slowly add milk, whisking constantly, and cook until thickened (about 3-5 minutes).
Stir in cheddar cheese, garlic powder, salt, and pepper. Mix until smooth. Add the steamed broccoli and stir gently.
Slice each baked potato open and fluff the insides with a fork.
Pour the broccoli cheese sauce over each potato. Serve hot and enjoy!
