Slow-Cooker "Baked" Potatoes with Broccoli-Cheese Sauce {Grill Instructions Included}


I enjoy baked potatoes, J does not.  So, the only way to get the buy-in and agree to have them from time-to-time is to add toppings that he does like.  This falls right into that category.  The good thing is that this is super easy, perfect for the weeknight.

I like to "bake" potatoes on the grill or in the slow-cooker during the hot months.  As I've mentioned before, my oven gets turned on very little when heat and humidity are at an all-time high.  Regardless of how you choose to bake your potatoes, this makes a DELICIOUS topping for them!  How can you go wrong with cheese????
This recipe is easily halved or doubled.

Slow-Cooker "Baked" Potatoes with Broccoli-Cheese Sauce
source:  lightly adapted from a recipe by Budget Bytes

4 Russet Potatoes, cleaned & dried
1 Tablespoon olive oil
Salt
1/2 pound broccoli florets, fresh {steamed} or frozen {defrosted if frozen}
3 Tablespoons butter
3 Tablespoons all-purpose flour
1/4 teaspoon garlic powder
3 cups whole milk
6 ounces shredded cheddar cheese

Lay out 4 sheets of aluminum foil, each large enough to wrap around 1 potato.  Prep the clean potatoes by pricking several times with the tines of a fork or a small paring knife.  Using your hands, rub olive oil on the skins.  Sprinkle the potato skins with salt.  Set each potato in the center of a piece of foil and tightly wrap the foil around it, making sure none of the potato is exposed.

Slow-Cooker Instructions:  Set prepped potatoes in the bottom of the slow-cooker and cook on low for 4-5 hours or until a knife easily cuts into the potato.

Grill Instructions:  Preheat the grill for indirect grilling.  Place the prepared potatoes off of direct heat, on the grill grates, for 1 - 1 1/2 hours, keeping the grill temperature around 300 - 325 degrees Fahrenheit.

To make the sauce:  Once the potatoes are within 15 minutes of being done, prepare the sauce.

Chop the defrosted or steamed broccoli florets.  Set aside.  Add the butter to a saucepan over medium heat.  Whisk in the flour and garlic powder.  Cook, stirring constantly, for 1-2 minutes.  Slowly pour in the flour, whisking constantly, and allow mixture to come to a boil, 2-3 minutes.  Cook until mixture thickens slightly, another minute or two, then remove from heat.  Whisk in the shredded cheese and season with salt and pepper to taste.  Stir in the prepared broccoli.

Once potatoes are cooked, carefully unwrap and slice open.  Place on a serving plate and using a fork, mash the inside slightly and add sauce over the top.  Serve.



1 comment:

Linda @ Life and Linda said...

Yumm! Who would of thought? We love broccoli and cheese and baked potatoes are even better. Thanks for sharing the recipe. I would if you shared this at our link party on Sundays, Dishing It & Digging it. Our readers would love seeing this recipe and it will give your blog more exposure too. I have a new recipe generator, I just shared on my recent post for Bloggers on Blogspot.
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