We all love a good baked potato so I wanted to see if I could make it into a meal by adding steamed broccoli, crispy bacon and scallions all smothered in a delicious cheese sauce. These Steakhouse Baked Potatoes weren't quite as filling as I wanted - we like to eat a big dinner most nights - but if you have a late or hearty lunch these would be perfect as a light dinner.
Steakhouse Baked Potatoes
4 russet potatoes (about 1/2 pound each)
vegetable or olive oil
2 broccoli crowns, cut into florets
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/4 cups 2% reduced-fat milk
2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed)
4 slices bacon, cooked and cut into small pieces
Preheat the oven to 350 degrees.
Wash and dry the potatoes and poke each potato all over with a fork (so they won’t explode).
Rub some oil over each potato. Place the potatoes on a baking sheet. Sprinkle salt over the potatoes and roll them around to cover completely.
Bake about 1 hour. Check the potatoes by inserting a fork into the center. It's done when the fork goes in easily.
While the potatoes are cooking, bring a large pot of water to a boil. Season wit salt and then add the broccoli. Cook for 4 minutes, then drain and keep warm. You can also steam the broccoli.
Melt butter in a small saucepan. Sprinkle flour over melted butter; cook for 1 minute, stirring often with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring often with a whisk. Cook for 1 minute or until slightly thick, then remove from heat. Add the cheese and stir until smooth.