BROCCOLI CHEDDÂR BÂKED POTÂTOES
BROCCOLI CHEDDÂR BÂKED POTÂTOES
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| BROCCOLI CHEDDAR BAKED POTATOES |
BROCCOLI CHEDDÂR BÂKED POTÂTOES âre ân eâsy vegetâriân dinner thât uses simple ingredients to mâke â filling ând flâvorful meâl.
Âuthor Beth M
INGREDIENTS
BÂKED POTÂTOES
· 4 russet potâtoes (2 lb. totâl) $2.99
· 1 Tbsp olive oil $0.16
· Sâlt $0.02
BROCCOLI CHEESE SÂUCE
· 1/2 lb frozen broccoli florets $0.85
· 3 Tbsp butter $0.23
· 3 Tbsp âll-purpose flour $0.03
· 3 cups whole milk $0.93
· 1/2 tsp sâlt $0.03
· 1/4 tsp gârlic powder $0.02
· 6 oz medium cheddâr, shredded $1.46
INSTRUCTIONS
1. Preheât the oven to 400ºF. Tâke the broccoli out of the freezer ând âllow it to thâw âs the potâtoes bâke. Once thâwed, roughly chop the broccoli into smâll pieces ând then set âside until reâdy to use.
2. Wâsh the potâtoes well, then dry with pâper towel or â cleân dish towel. Use â fork to prick severâl holes in the skin of eâch potâto. Pour the olive oil into â smâll dish, then use your hânds to coât eâch potâto in oil. Plâce the oil coâted potâtoes on â bâking sheet, ând seâson generously with sâlt. Bâke the potâtoes for 45-60 minutes, or until tender âll the wây through.
3. visit budgetbytes.com@BROCCOLI CHEDDAR BAKED POTATOES for full recipe
