There are so many fun variations you can do with a baked potato, and this is one of my favorites! There’s hardly any prep to it, it’s cheap, it fills you up, and tastes delicious! Something about the combination of broccoli, ham and cheese is delicious, right? My mouth is watering.
A perfectly baked potato, loaded with fresh broccoli and ham and topped with a cheesy bechamel sauce!
4 large russet potatoes
3-4 cups broccoli florets
1 heaping cup of diced, cooked ham
For the cheese sauce:
1 Tbsp butter
1 Tbsp flour
3/4 cup milk
Salt and pepper, to taste
1 cup grated sharp cheddar cheese
Preheat oven to 400 degrees F.
Wash and dry potatoes. Use a sharp knife to stab a few slits in them. Rub the potatoes with generously with olive oil and then kosher salt and bake for about 1 hour or until insides are soft.
Meanwhile, place broccoli florets in a saucepan with about 1/2 cup of water. Bring water to a boil. Cover pot and reduce heat to medium low. Cook until tender, about 7-8 minutes. Drain water.
In a small skillet over medium heat, saute chopped ham until warm. Set aside.
Now make the cheese sauce:
Melt butter in a small saucepan over medium heat. Stir in flour and whisk to form a thick paste (but don’t let it brown). Slowly whisk in milk and stir until smooth. Stir constantly for 3-4 minutes or until mixture thickens slightly. Season with salt and pepper to taste.
Remove from heat and add grated cheddar cheese. Stir until cheese is melted.
Slice the potatoes down the middle and fill with ham and broccoli. Top with cheese sauce. Enjoy!