Broccoli Cheese Baked Potatoes

01Method

1. 1

   Heat the oven to 180°C. Pierce each potato several times with a fork, then bake directly on the oven rack until completely tender, 50 to 60 minutes.

2. 2

   While the potatoes bake, bring a large pot of water to a boil and prepare a bowl of ice water. Drop the broccoli florets into the boiling water and cook until bright green and just barely tender, about 1½ to 2 minutes. Drain immediately and transfer to the ice water to halt cooking, then remove and set aside.

3. 3

   Pour enough vegetable oil into a skillet to reach about 1 cm depth and heat over medium. Add the onion slices and fry, stirring occasionally, until deep golden and crispy, 15 to 20 minutes. Transfer to paper towels to drain and keep warm.

4. 4

   In a separate skillet, melt the butter over medium heat. Whisk in the flour and stir constantly for 1 to 2 minutes without letting it colour. Gradually whisk in the milk and cook until the sauce thickens. Reduce the heat to low, stir in both cheeses and cook until fully melted and smooth. Fold in the blanched broccoli and stir until heated through.

5. 5

   Score each baked potato lengthwise with a fork, then press in the ends to open them up and fluff the interior. Spoon a generous ladle of cheese-broccoli sauce over each potato, scatter the crispy fried onions on top, and serve immediately.