Slow cooker baked potatoes piled high with broccoli and a glorious cheddar cheese sauce. Perfect for Meatless Mondays!
Ingredients
- Special Tools or Equipment
- Slow Cooker
- Aluminium Foil
- Baked Potatoes
- 4 medium baking potatoes scrubbed and dried
- Cooking spray or olive oil
- Salt
- Topping
- 1 1/2 pounds broccoli florets cut into bite-sized pieces
- Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cup (6oz) sharp cheddar cheese shredded
- 1/4 teaspoon cayenne
- Salt and pepper
Instructions
- Baked Potatoes
- Poke potatoes 5-6 times each with a fork.
- Lay a sheet of foil down on the counter. Place a potato in the center and spray with cooking spray or drizzle in olive oil, turning to coat. Sprinkle with salt and close foil. Repeat with other potatoes. Place all potatoes in the slow cooker and cook on low for 8-10 hours. They will be done in 8, but should be fine if cooked for up to 10 hours.
- Broccoli
- Bring a medium pot of lightly salted water to a boil. Add broccoli and cook until tender 3-5 minutes. Drain and cover to keep warm. Set aside.
- Cheese Sauce
- In a medium pot, melt butter over medium heat. Whisk in flour and cook until flour is lightly golden, stirring constantly, about 1 minute.
- Slowly add in milk, whisking continuously so no lumps form. Continue to whisk and cook over medium heat until mixture is thick and bubbly, 4-5 minutes. Remove from heat and stir in cheese, cayenne, salt and pepper.
- Slice open the tops of the potatoes and pile with broccoli. Top with cheese sauce.
Recipe Notes
If you have an older slow cooker (10+ years), your potatoes may take longer than 8 hours. I did a test batch of these in ancient cooker and they required 9 hours of cooking time.
Recipe Adapted From Slow Cooker Baked Potatoes With Broccoli and Cheese Sauce @ bakingmischief.com