Cheesey Broccoli Loaded Baked Potatoes

_INGREDIENTS:

• 4 large potatoes, skin on
• 1 head broccoli
• 40g plain flour
• 40g butter
• 400ml milk
• 100g cheese, grated (we used cheddar or Tasty)
• ¼ tsp paprika
• Salt
• Pepper
• Oil
• Extra cheese (Optional)

_{INSTRUCTIONS:}

1. Preheat oven to 200°C
2. Scrub and dry the potatoes, then prick them with a fork and rub each potato with oil and salt.
3. Place the prepared potatoes onto a baking tray and into the oven.
4. Cook the potatoes until they feel soft inside when pierced with a fork. Cooking time will vary based on the size of the potatoes. Check after 30 minutes if using smaller potatoes.
5. While the potatoes are cooking, prepare the broccoli. Start by using a peeler to remove the tough outer layer of the broccoli stalk and discard into compost or save for stock. Then grate the tender inner layer of the stalk - this will be added to the cheese sauce.
6. Cut the head of the broccoli into small florets.
7. In a pot of salted boiling water, blanch the broccoli florets for 1-2 minutes. Once done, transfer them to ice water to stop the cooking process. Drain and set aside.
8. To make the cheese sauce - melt butter in a pot over low heat. Add flour and cook the roux for 1-2 minutes, stirring constantly.
9. In another pot, warm the milk slightly. Slowly add the warm milk to the roux, whisking constantly to remove lumps and achieve a smooth consistency. Adjust the milk amount as needed to reach your preferred consistency.
10. Once smooth, add the grated broccoli stalk and paprika. Cook the sauce for an additional 3-4 minutes, stirring constantly. Add the cheese and cooked broccoli florets to the sauce. Season with salt and pepper.
11. Once the potatoes are tender, remove them from the oven and slice them down the middle.
12. Top the hot potatoes with the cheesy broccoli sauce. For extra cheesiness, add more grated cheese on top and place under the grill if desired.
13. Serve immediately and enjoy your delicious cheesy broccoli stuffed potatoes!