Loaded Baked Potatoes with Broccoli & Cheese

Fluffy baked potatoes, topped with steamed broccoli and smothered in a tasty cheese sauce. This could be a meal in itself.

2-3 Russet Potatoes, rinsed and scrubbed 2 Tbsp. olive oil Kosher salt

Preheat oven to 350 degrees F. Pierce potatoes two or three times on each side with a fork. Brush with olive oil and sprinkle with salt.
Bake directly on oven rack for one hour. While potatoes are baking, make the cheese sauce. For the Cheese Sauce:
3-1/2 tsp. cornstarch 1/4 tsp. garlic powder 1/4 tsp. salt Dash pepper (even a pinch of cayenne pepper would be good) 1 cup milk (I used l% milk) 1 cup grated cheddar cheese 1/2 tsp. Worcestershire Sauce 3 Tbsp. unsalted butter
In a medium saucepan, add cornstarch, garlic powder, salt, pepper, milk and Worcestershire Sauce.  Bring to a boil over medium heat until sauce begins to thicken.  Reduce heat to low.

Add cheddar cheese and butter and whisk until smooth.

When potatoes are done, let cool for about 5 minutes or until they are cool enough to handle. (Or play a game of Hot Potato with the kids) While potatoes are cooling, steam about 3 cups broccoli florets in 2 Tbsp. water. Microwave on high 4-5 minutes.

Cut a slit down the center of the potato and make a 'X' in the center.
Squish both sides of the potato to open up the skin.

Load up your potatoes with plenty of steamed broccoli and hot cheese sauce.

Sprinkle with paprika and Enjoy! Sharing with: Fresh Eggs Daily Weekend Potluck Melt in your Mouth Monday Real Housemoms