Ingredients
- 4 russet potatoes washed and dried
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- 2 broccoli crowns cut into florets
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup milk
- 1/8 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of salt for cheese sauce
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F. Poke each potato several times with a fork so steam can escape. Coat the potatoes with 1 tablespoon of olive oil, ensuring to rub the oil evenly, then season with salt and pepper. Arrange the potatoes on a baking sheet.
- Bake the potatoes until they are fork-tender, about 45-55 minutes.
- Toss the broccoli florets with the remaining 1 tablespoon olive oil. During the final 15 minutes of baking, add the broccoli to the baking sheet.
- In the meantime, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk until the mixture thickens.
- Add the paprika, garlic powder, onion powder, and a pinch of salt. Mix in the shredded cheddar cheese and stir until the sauce becomes smooth and creamy.
- Take the potatoes out of the oven. Cut each one open, carefully fluff the insides with a fork, and generously drizzle the cheese sauce on top, followed by the broccoli. Serve while warm.
