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–+ servings

Loaded Baked Potatoes

Baked in the oven, cut in half, topped with a loaded bacon broccoli cheddar sauce! Ready in 30 minutes.
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Total Time: 1 hour 15 minutes
Servings: 6

Ingredients

For the potatoes:

  • 6 medium russet potatoes
  • 2 Tablespoons olive oil
  • salt and pepper

For the loaded cheese sauce:

  • 2 cups whole milk no substitutions
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 (8 oz) package sharp cheddar cheese, shredded
  • 2 Tablespoons hot sauce
  • 1 teaspoon cayenne pepper
  • salt + pepper to taste
  • 1 1/4 cups chopped steamed broccoli florets
  • 4 slices bacon cooked and crumbled

Instructions

To make the potatoes:

  • Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
  • Rub the potatoes on both sides with olive oil and sprinkle salt and pepper.
  • Place face down on the prepared baking sheet.
  • Bake for 1 hour, or until potatoes are fork tender.

To make the cheese sauce:

  • In a medium sauce pan, heat the milk over medium heat until you see bubbles forming at the top.
  • Meanwhile, melt the butter in another saucepan over medium heat.
  • Sprinkle the flour over the top, stirring constantly until a thick paste forms, 1 to 2 minutes.
  • Slowly add the warm milk to the flour and butter paste in a steady stream, whisking constantly.
  • Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. It should be thick but still pourable.
  • Add the cheese, whisking constantly until it is melted.
  • Add the hot sauce and cayenne.
  • Stir in the broccoli and bacon.
  • Taste, then add salt and pepper to taste.
  • Add more cayenne and/or hot sauce if preferred.
  • If the mixture is too thick, you can add a little bit more milk until desired consistency.
  • Spoon hot cheese sauce over baked potatoes and serve immediately.