Stuffed Potatoes

I ignored the fact that we have a fridge full of various leftovers and made stuffed potatoes for dinner. I did at least put some leftover mac-n-cheese on the plate so we did use some of the leftovers. And yes, it was high-carb night here. Once a year, you just have to load up!



Printable Recipe

Ingredients for the stuffed potato:

2 medium-sized Idaho potatoes
Salt
1/2 stick butter
1/4 cup AP flour
1/2 cup milk
2+ cups shredded very sharp white cheddar cheese
2 heads broccoli florets, blanched in salty water
1/2 pound bacon, diced, cooked crisp
2 T chives, chopped
Pepper

1. Preheat oven to 400° F.

2. Pierce potatoes with a fork, wrap in foil and put in oven for about 1 hours 20 mins.

3. While potatoes are baking, combine the butter and flour over medium heat in a sauce pan then whisk in the milk.

4. Fold in 2 cups of the cheese and stir until melted.

5. Remove from heat and fold in the broccoli, bacon, chives, and S&P.

6. When the potatoes are done, make a slit down the stop and spoon filling on top. Sprinkle with additional cheese and return to oven to melt cheese, about 2-4 minutes.