Sunday, September 2, 2007

The Ultimate Stuffed Potatoes

I decided to make this recipe after picking up some chives at a local farm. I have to say the various flavors in this dish worked together beautifully! It was really delicious and is one of those dishes that is even better reheated the next day. The only thing I think I would change next time is to make the cheese sauce a little thinner. It was a little too "doughy" for me I think. So maybe less flour and more milk would be better?

The Ultimate Stuffed Potatoes
Recipe Courtesy of Tyler Florence/Food Network


4 medium-sized Idaho potatoes
Extra-virgin olive oil
Kosher salt

1/2 stick butter
1/4 cup all-purpose flour
1/2 cup milk
About 2 cups, plus more for topping, shredded sharp white Cheddar **I used regular cheddar
2 heads broccoli, florets, blanched in salty water
1/2 pound bacon, medium dice, cooked until crisp **I didn't use quite so much bacon...
2 tablespoons chives, chopped
Freshly ground black pepper


Preheat oven to 400 degrees F.

Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.

While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.

When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.

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