Ingredients
- 4 medium-sized Idaho potatoes
- Extra-virgin olive oil
- Kosher salt
- 1/2 stick butter
- 1/4 cup all-purpose flour
- 1/2 cup milk
- About 2 cups, plus more for topping, shredded sharp white Cheddar
- 2 heads broccoli, florets, blanched in salty water
- 1/2 pound bacon, medium dice, cooked until crisp
- 2 tablespoons chives, chopped
- Freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.
While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.
When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.
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By lkbt96_6800044
Tampa, FL
on June 10, 2010
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This was really great, but I dont know what he was thinking when he put down 1/2 cup of milk. It needs about 1 and 1/4 cup to be evenly distributed. Other than that, its delicious!
By ecf9_1503407
Ithaca, NY
on April 20, 2010
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Made this last night as a side dish for grilled london broil (used the sweet and spicy rub from this site. There is a bit of work involved, but it all fits in the time it takes to bake a potato anyway! The sauce though either needs more milk, about double what the recipe calls for (which I did - have a TON of leftover sauce or perhaps less flour, it was too thick with the recipe as written. I also added some chopped scallions to the butter when making the roux. With the changes above, everyone loved the potatoes with the mornay, a nice change from plain sour cream if you have the time. Very filling and could be served alone as a simple supper.
By Chef#3555
Saint Petersbur...
on April 13, 2010
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I prepared the whole meal, potato and the steak. It was out of this world, I had so many compliments on the meal. Best EVER!
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