| 4-5 Russet Potatoes | 3 Cups Milk |
| 1 Tbsp Olive Oil | 1/2 tsp Salt |
| 1/2 lb Frozen Broccoli | 1/4 tsp Garlic Powder |
| 3 Tbsp Butter | 1 Cup Ceddar Cheese, shredded |
| 3 Tbsp Flour |
- Preheat the oven to 400ºF. Thaw broccoli and roughly chop into pieces.
- Wash the potatoes and pierce with a fork. Lightly coat eac potato with olive oil. Place potatoes on a baking sheet and sprikle with salt. Bake for 1 hour, or until tender. When the potatoes are almost finished continue to the next step.
- Add the butter and flour to a medium sauce pan, whisking together as the butter melts. Cook for 1 minute and then add milk. Bring the milk to a simmer, stirring constantly. After the mixture thickens turn the heat to low and add salt and garlic powder.
- Slowly add shredded cheese to the mixture. After cheese has melted add broccoli.
- When the potatoes are finished, slice them open and slightly mash the inside. Pour cheese mixture over potatoes.
OR…
Bake potatoes at 425 for 45 minutes, or until tender.
Pour left over broccoli and cheddar soup over potatoes, serve hot.
