INGREDIENTS
4 medium Russet potatoes , scrubbed 2½ tablespoons olive oil , divided 1 tablespoon kosher salt 2 large heads of broccoli , stems trimmed off ½ cup cold 2 % or skim milk ½ teaspoon cornstarch 1 cup reduced fat cheese ( I used ½ cup Cabot Light Cheddar and ½ cup Cabot Extra Light Cheddar
Directions
1 . Preheat the oven to 425 ° F . Rub each potato all over with 1 tablespoon of the olive oil and then pierce each potato several times with a fork . Over a plate ( to catch the excess ) sprinkle the potatoes with the kosher salt and then place the potatoes directly on the oven rack to bake for 45 - 50 minutes .
2 . During the last 10- 15 mins of baking toss the broccoli florets with another 1 tablespoon of the olive oil . Scatter it evenly across a baking sheet and sprinkle with the leftover kosher salt ( to taste ). Place the broccoli in the oven and roast for about 10 minutes . The broccoli will be bright green and just a little bit crisp on the side touching the baking sheet .
3 . While the broccoli and potatoes finish baking , place a medium saucepan on the stove . Stir together the milk and cornstarch and then bring it to a simmer ( keep the heat medium to medium low ). It will thicken . Stir in the remaining ½ tablespoon olive oil . Then stir in the cheese until the sauce it smooth .
4 . To serve , split the potatoes and top each with the roasted broccoli and then spoon the cheese sauce over them .