Masstown Market

2 Baking potatoes 2
CHEESY BROCCOLI SAUCE:
1 cup Broccoli florets chopped 250 mL
4 Slices back bacon, trimmed 4
1/2 cup Chopped onion 125 mL
2 tsp All-purpose flour 10 mL
1/2 cup Milk 125 mL
1/4 tsp Each salt and pepper 1 mL
1/4 cup Shredded old Cheddar cheese 50 mL

Scrub and prick potatoes; bake in 400°F (200°C) oven for 1 hour or until tender. (Or microwave on High for 8 minutes.)

Cheesy Broccoli Sauce: Meanwhile, in skillet, bring 1/4 cup (50 mL) water to boil. Add broccoli; cover and cook for 5 minutes or until tender. Drain; set aside. In same skillet, cook bacon over medium heat for 5 minutes or until golden. Drain on paper towel; chop and set aside.

Add onion to skillet; cook until softened. Stir in flour, cook for 30 seconds. Whisk in milk, salt and pepper, cook, stirring, for 1 minute or until thickened. Remove from heat. Stir in cheese until melted. Add bacon and broccoli.

Cut potatoes lengthwise down centre almost but not all the way through. Scoop out flesh into sauce, leaving 1/4-inch (5 mm) thick shell. Stir filling until blended; spoon into shells.


Cheesy Broccoli Baked Potatoes
2 Baking potatoes 2 CHEESY BROCCOLI SAUCE: 1 cup Broccoli florets chopped 250 mL 4 Slices back bacon, trimmed 4 1/2 cup Chopped onion 125 mL 2 tsp All-purpose flour 10 mL 1/2 cup Milk 125 mL 1/4 tsp Each salt and pepper 1 mL 1/4 cup Shredded old Cheddar cheese 50 mL Scrub and prick potatoes; bake in 400°F (200°C) oven for 1 hour or until tender. (Or microwave on High for 8 minutes.) Cheesy Broccoli Sauce: Meanwhile, in skillet, bring 1/4 cup (50 mL) water to boil. Add broccoli; cover and cook for 5 minutes or until tender. Drain; set aside. In same skillet, cook bacon over medium heat for 5 minutes or until golden. Drain on paper towel; chop and set aside. Add onion to skillet; cook until softened. Stir in flour, cook for 30 seconds. Whisk in milk, salt and pepper, cook, stirring, for 1 minute or until thickened. Remove from heat. Stir in cheese until melted. Add bacon and broccoli. Cut potatoes lengthwise down centre almost but not all the way through. Scoop out flesh into sauce, leaving 1/4-inch (5 mm) thick shell. Stir filling until blended; spoon into shells.