Broccoli Stuffed Potatoes
Servings: 4
Equipment
- Cutting Board
- Sharp knife
- Grater
- Fork
- aluminum foil optional
- Measuring cups and spoons
- Microwave-safe bowl with cover
- Microwave
- saucepan
- Oven
- Stove
- Spoon
- Serving plate
Ingredients
Farmers Market Ingredients
- 4 medium baking potatoes
- 1 cup fresh broccoli, chopped
- ½ cup onion, chopped
- ½ cup carrots, shredded
Grocery Store Ingredients
- 1 Tbsp butter
- 1 Tbsp flour
- ¾ cup milk
- ½ cup cheddar cheese, shredded
- Salt and pepper, to taste
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Preheat the oven to 350°F.
- Prick the potato skins with a fork in several places and wrap with aluminum foil.
- Bake the wrapped potatoes 30-60 minutes, until soft inside. Check doneness by piercing with a fork.
- Place the broccoli, onion, and carrots in a microwave-safe dish with 2 Tbsp water. Cover and microwave until tender, about 5 minutes. Drain and set aside.
- Melt the butter in a saucepan. Stir in the flour. Slowly add the milk while stirring continuously, and cook a few minutes until the sauce thickens.
- Add the shredded cheese to the sauce and stir until melted. Add the cooked vegetables to the cheese sauce. Season with salt and pepper to taste.
- Unwrap the potatoes and place on a serving plate. Slice the top of each potato lengthwise and spoon the sauce into the opening.
Notes
Substitutions
- Broccoli: Any vegetables available.