The Ultimate Stuffed Potato
Adapted from a recipe by Tyler Florence on Food Network
Ingredients
4 Russet potatoes
Extra-virgin olive oil
Kosher salt
1/2 stick butter
1/4 cup all purpose flour
1/2 cup milk
2 cups shredded cheese plus more for topping*
2 heads broccoli florets
1/2 pound chopped bacon**
2 tablespoon chopped chives (optional)
Freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Wash and dry potatoes, place on a baking sheet. Pierce with a fork, toss with olive oil and salt. Bake for 1 hour. Sometimes I like to cook it for longer; I like my potatoes on the crispier side.
Blanch the broccoli in boiling salted water until it's slightly cooked and tender (about 2 min). Set aside. Cook the bacon until crisp, chop, and set side.
About 20 minutes before the potatoes finish cooking, prepare a Mornay sauce. Melt the butter then whisk in the flour over medium heat. Whisk in the milk. Fold in 2 cups cheese and stir until melted. Once the cheese is melted, remove from heat and fold in the cooked broccoli florets, crispy bacon, and chives. Season with salt and freshly ground black pepper.
When the potatoes are done, make a small cut lengthwise along the top of each potato and squeeze ends together until the potato opens a bit, but not so much that it falls apart. Spoon the sauce over the top of the potato, sprinkle each with cheese, season with salt and pepper to taste, and then put back in the oven until golden brown (about 2 more minutes).
And there you have it, another delicious way to eat a potato!
* The original recipe calls for sharp white cheddar, but choose whatever firm cheese you like! I've tried Colby Jack, Cheddar, Monterey Jack, and even Mozzarella with good results.
** I've also tried smoked sausage and ham and they were just as good.
