Ingredients
- 6 russet baking taters
- 2 heads broccoli, reduce small florets
- Vegetable oil, for frying
- 1 medium onion, thinly sliced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded Cheddar
- 2 cups shredded pepper Jack cheese
Directions
Preheat the oven to 350 levels F. Poke a couple of holes within the taters having a fork. Bake until tender, 50 to an hour.
Meanwhile, bring a pot water to some boil and fill a bowl with cold water. Blanch the broccoli by tossing the florets in to the boiling water until vibrant eco-friendly but still slightly crisp, 1 1/2 to two minutes. Immediately drain the broccoli and plunge it in to the bowl of cold water to prevent the cooking process. Take it out of the cold water and hang it aside.
Inside a skillet over medium heat, add 1/4 inch of vegetable oil. Add some onions and fry until browned and crisp. 15-20 minutes. Drain in writing towels and warm.
In another skillet, melt the butter over medium heat. Whisk within the flour and prepare for any minute or 2, but don't allow the flour brown. Whisk within the milk and prepare until it thickens. Turn heat to low, stir within the Cheddar and pepper Jack and prepare until they're melted. Add some broccoli and prepare, stirring, before the broccoli is warmed through.
Create a slit lower the size of each potato utilizing a fork. Push within the ends to look at the taters and split up a few of the potato inside. Pour a ladle from the cheese sauce over each potato. Garnish using the crispy onions and serve while hot.
Recipe thanks to Ree Drummond