Cheesy Broccoli Baked Potatoes
Cheesy Broccoli Baked Potatoes
Photography by Matthew Kimura
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 352 |
| pro | 21 g |
| total fat | 10 g |
| sat fat | 5 g |
| carb | 47 g |
| fibre | 5 g |
| chol | 42 mg |
| sodium | 1,039 mg |
| % RDI: | - |
| calcium | 200 |
| iron | 21 |
| vit A | 13 |
| vit C | 88 |
| folate | 23 |
- Portion size: 2
Ingredients
- 2 2baking potatobaking potatoes Cheesy Broccoli Sauce
- 1 cup 1cupbroccoli floretbroccoli florets, chopped
- 4 4slices back bacon, trimmed
- 1/2 cup 1/2cupchopped onion
- 2 tsp 2tspall-purpose flour
- 1/2 cup 1/2cupmilk
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/4 cup 1/4cupshredded old Cheddar cheese
Preparation
Scrub and prick potatoes; bake in 400°F (200°C) oven for 1 hour or until tender. (Or microwave on High for 8 minutes.)
Cheesy Broccoli Sauce: Meanwhile, in skillet, bring 1/4 cup (50 mL) water to boil. Add broccoli; cover and cook for 5 minutes or until tender. Drain; set aside. In same skillet, cook bacon over medium heat for 5 minutes or until golden. Drain on paper towel; chop and set aside.
Add onion to skillet; cook until softened. Stir in flour, cook for 30 seconds. Whisk in milk, salt and pepper, cook, stirring, for 1 minute or until thickened. Remove from heat. Stir in cheese until melted. Add bacon and broccoli.
Cut potatoes lengthwise down centre almost but not all the way through. Scoop out flesh into sauce, leaving 1/4-inch (5 mm) thick shell. Stir filling until blended; spoon into shells.
Source : © CanadianLiving.com
