Sanderson's Cookbook, Hearty Potatoes

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Hearty Potatoes

4 large baking potatoes
2 tablespoons butter
3 tablespoons flour
1 tablespoon chicken broth granules
1 1/2 cup milk
1 cup grated Cheddar cheese
1 pound fresh broccoli, trimmed into florets, lightly steamed
1 pound bacon, cooked until crisp, drained, and crumbled

Preheat oven to 400 degrees. Scrub the potatoes, prick each several times with a fork, and bake until flaky (apx. one hour).

While the potatoes are baking, melt the butter in a large skillet over low heat. Stir in the flour. Cook and stir just until the flour bubbles (2-3 minutes). Add the chicken broth granules, stir, and gently whisk in the milk. Continue to heat and stir until the sauce thickens (apx. 10 minutes). Add the cheese and stir for 2-3 minutes until melted.

Split each hot potato in half and place onto a platter. Add steamed broccoli florets, crumbled bacon pieces, and cheese sauce. Serves 4-8, depending on your love for potatoes!