Categories: Sides

Ingredients

• 6 russet potatoes
• Vegetable oil, for frying
• 1 medium onion, thinly sliced
• 2 heads broccoli, cut into small florets
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 2 cups shredded Cheddar cheese
• 2 cups shredded pepper Jack cheese

Directions

1. Preheat the oven to 350. Poke a few holes in the potatoes with a fork. Set them on a rimmed baking sheet and bake until tender, 50-60 minutes.

2. Fry up some onions for the top of the potatoes: In a skillet over medium-low, add 1/4 inch of vegetable oil. Add the onion and fry until browned and crisp, 15-20 minutes. Drain on paper towels and keep warm.

3. Meanwhile, bring a pot of water to a boil and fill a bowl with ice water. Blanch the broccoli by throwing the florets into the boiling water for about 1 1/2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Drain the broccoli and set it aside.

4. To make the cheesy sauce, in a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and cook for a minute or so, being careful not to let it get too brown. Whisk in the milk and cook until it thickens, about 4 minutes. Reduce the heat to low, stir in the Cheddar and pepper Jack, and let them melt.

5. Add the broccoli and stir it in, letting the broccoli warm through. Make a slit down the length of each potato using a fork. Push in the ends to open up the potatoes and break up some of the potato inside. Pour a big ladle of the cheese sauce over each potato. Sprinkle on the crispy fried onions.

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