Cheesy Twice Baked Potato

Ingredients

4 large baked russet potatoes

1 recipe cheese sauce (below)

1 cup broccoli florets, steamed

2 green onions, chopped

Directions

Cut baked potatoes in half.  Scoop out the center leaving about a ¼’ of potato flesh around the edges.

Put flesh into a bowl and mix with cheese sauce.

Return the cheese mixture into the potato skins and bake for 25 minutes.

Top with steamed broccoli and green onions.

Cheese Sauce

Ingredients

2 tablespoons butter

½ cup onions

2 cloves garlic, minced

1 tablespoon flour

1 cup milk

1/8 teaspoon cayenne pepper

2 oz. cream cheese

½ cup sour cream

1 cup cheddar cheese, shredded

Directions

Melt butter with onions and garlic over low heat.  Sweat for 3 to 5 minutes, stirring frequently until onions are soft. Stir in flour.  Cook and stir for a few minutes.  Add milk and cayenne pepper and cook over medium low heat, continuing to stir until milk begins to bubble. 

Stir in cream cheese and sour cream and continue to cook and stir until cream cheese in melted and incorporated.

Remove form heat and whisk in cheddar cheese until fully melted and combined.