Large russet potatoes are baked until tender and then topped with an irresistible broccoli cheese sauce and crumbled pieces of smoky, salty bacon. The broccoli cheese sauce is exceptional eaten all on its own, and turns a boring baked potato into something completely crave-worthy.
I love when I can use simple, basic ingredients to turn out something special like this. The cheese sauce begins with a garlic bechamel and is made with a combination of Gouda and extra sharp cheddar. Broccoli loves cheese and garlic. This I know to be true by the delicious outcome. A side dish that eats like a main and will steal the show no matter what you serve alongside!
1. Preheat oven to 400 degree F. Wash potatoes, prick with a fork a few times and wrap each one in aluminum foil. Bake until fork tender about 1 hour.
2. About 40 minutes into potato cook time cook bacon and steam broccoli until tender. Cook the bacon in a large skillet, stove top or in the oven in a cast iron skillet or baking pan until crispy.
3. When broccoli is cooked, melt butter in a large saucepan over low heat, add garlic and saute until fragrant, whisk in flour, cook for 2 to 3 minutes, whisking often. Turn heat up to medium and slowly whisk in milk. When milk starts to boil add cheese and stir until completely melted. Remove from heat. Stir in cooked broccoli.
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