Name: Loaded Baked Potatoes
Yield: 6
Ingredients: Russet Potato Bag; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Regent Salt & Pepper Mini Shakers; Clover Sonoma Conventional Whole Milk Half Pint; Clover Sonoma Lactose Free Butter Unsalted Quarters; Bob's Red Mill White All-Purpose Flour, Unbleached, Organic; Hoffman's Cheese Cheddar Super Sharp; DEA Harissa Hot Sauce; Spicely Organics Cayenne Pepper, Organic; CADIA Broccoli Florets, Organic; Bac'uns Bacon-less Bits

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.

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Add the hot sauce and cayenne.
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Stir in the broccoli and bacon.
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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.

Loaded Baked Potatoes

Serves 6

75 mins total

What you need

For the potatoes:

For the loaded cheese sauce:

How to make

To make the potatoes:

To make the cheese sauce:

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