2 Large Russett Potatoes
8 ounces of Broccoli Florets (diced into very small chunks)
1 cup Milk
1 cup Cheddar Cheese and Monterey Jack Cheese (combined)(reserve 1/4 of it for topping)
1 Tbsp of Flour
1.5 Tbsp of Butter
Salt and Pepper to taste
Sour cream and onion seasoning powder to taste (optional)
Poke your potatoes with a fork a few times all around, then rub some olive oil and a pinch of salt.
Pop in the oven at 350 for about an hour and 20 minutes, or until knife tender.
Melt butter in a frying pan over medium heat
Add broccoli and stir for about 5 minutes
Turn heat to low and continue stirring until broccoli softens.
Season with salt pepper and sour cream and onion seasoning powder to taste
Stir in flour and stir for at least 3 minutes
Gradually pour in milk, whisking as you go, until thickened and lump free.
Turn off heat and stir in 3/4 cups of cheese.
Season to taste and set aside.
When the potatoes are cool enough to handle, slice down the middle, use a fork to mash up the potato season and add some butter and some cheese.
Add you broccoli mixture top with cheese and place back in the oven for about 5-7 minutes
Allow to rest for a few minutes.