Ingredients
Scale
- 3 medium russet potatoes (scrubbed and rinsed)
- 2 tablespoons butter (diced into 4 pieces)
- 2 tablespoons all-purpose flour
- ¼ teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1 cup milk
- salt and ground black pepper (to taste)
- 1 cup shredded sharp cheddar cheese
- 1 cup steam broccoli florets (chopped)
Instructions
- Heat the oven to 400 degrees F. Pierce each potato several times using a fork. Place the potatoes into the oven and bake until tender (about 45 minutes to 1 hour).
- In a medium saucepan melt the butter over medium heat. Add onion and garlic powder and flour and cook, whisking constantly for 1 minute. Whisk in the milk and season with salt and pepper to taste. Allow the mixture to cook, stirring constantly until it is thickened and bubbly. Reduce heat to warm and stir in the cheddar cheese.
- Stir until the cheese has melted and then stir in the steamed broccoli. Serve over the baked potatoes.