Made with Organic Sharp Cheddar, these Cheesy Potato Skins with Broccoli and Bacon are perfect game day fare. Looking for more? Try our Cheesy Sriracha Chicken and Cheesy Chorizo-Salsa versions.
- 6 to 8 small to medium Idaho potatoes, washed and dried
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole or 2 percent milk
- 2 cups (8 ounces) shredded Roth Organic Sharp Cheddar cheese
- 1/8 to 1/4 teaspoon horseradish (optional)
- Salt and pepper, to taste
- 1 tablespoon melted butter
- 1 head broccoli, trimmed and cut into small pieces (about 1 cup)
- 1 teaspoon olive oil
- 4 bacon strips, cooked and chopped
- Diced scallions, for garnish
- Heat oven to 400 degrees F.
- Prick potatoes with a fork, then place directly on the center rack of the oven. Bake 45 to 50 minutes or until fork tender.
- Meanwhile, prepare the cheese sauce. Melt 2 tablespoons butter in a small saucepan over medium-low heat. Add garlic, and cook 2 to 3 minutes, until fragrant.
- Whisk in flour to form a roux. Slowly pour milk into the saucepan, whisking until smooth. Bring mixture to a low boil until thickened slightly. Add cheese in small handfuls, whisking between each addition, to ensure cheese is melted. Season with horseradish (optional), and salt and pepper, to taste. Reduce heat to low, stirring occasionally to prevent burning.
- Remove potatoes from oven, and let cool for 10 minutes. Adjust oven to broil.
- Halve potatoes lengthwise. Scoop out pulp, leaving 1/4-inch thick shell intact. Discard pulp. Place potato halves skin side up on a parchment-lined baking sheet. Brush with melted butter.
- Broil 2 to 3 minutes or until skin is crispy. Flip skins over. Brush insides with melted butter, and broil 2 to 3 minutes, until golden around the edges. Remove from oven.
- Reset oven to 400 degrees F.
- Toss broccoli, olive oil, salt, and pepper on a parchment-lined baking sheet. Roast 15 minutes or until broccoli is crispy.
- To serve, ladle 2 to 4 tablespoons cheese sauce into each potato skin. Top with roasted broccoli, bacon bits, and scallions.