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Broccoli and Carrot Cheese Bake Recipe How to Make It

Preheat oven to 425F. Line a large baking sheet with parchment paper. Add potatoes to the baking sheet, and toss them in 1 ½ tablespoons of olive oil, 1 teaspoon of salt, and ¼ teaspoon of pepper. Bake for 15 minutes. While the potatoes bake, toss the broccoli in a bowl with 1 ½ tablespoons of olive oil and minced garlic.

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Add in broccoli and chopped bell pepper, and sprinkle with thyme. Top with slices of butter. Bake at 375°F. for 45-55 minutes, or until potatoes are fork tender. Gently stir potatoes and then top with shredded cheese. Return to oven and bake an additional 10 minutes or until cheese is melted.

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Instructions. Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use. Wash the potatoes well, then dry with paper towel or a clean dish towel.

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Sprinkle remaining 1/4 teaspoon salt over all the skins of the potatoes and remaining 1/8 teaspoon pepper on the skins. Bake flesh side down for 35-45 minutes, checking at 35 minutes. Check for doneness by inserting a fork into the biggest potato. If it goes in easily, the potatoes are ready!

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Once the potatoes are ready, allow them a few minutes to cool on the pan then slice lengthwise and fluff the insides with a fork. Season to taste with black pepper and some fresh chives or scallions. Pour the broccoli cheese sauce over the potatoes and add any additional salt + pepper to taste. Dig in while they're hot!

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When potatoes are fork tender, after about 20 minutes, add the thawed broccoli florets and riced cauliflower. Season with salt and pepper, and stir until well combined. Turn off heat and add cheddar cheese. Stir until combined, and add vegetable broth, about 1/3 cup at a time, until a thick and creamy sauce consistency is reached.

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Turn off the heat. Add half of the cheese to the top of the milk, let it begin to melt, 10 to 20 seconds then whisk in until combined. Repeat with the rest of the cheese to finish making your cheese sauce. To serve, slice open the potatoes, add broccoli to the middle and drizzle with the cheese sauce.

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Drain and set aside in a large bowl. Preheat the oven to 400°F. Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell. Place the potato shells on a baking sheet. Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower.

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Preheat the oven to 350 degrees F. Poke a few holes in the potatoes with a fork. Bake until tender, 50 to 60 minutes. Meanwhile, bring a pot of water to a boil and fill a bowl with ice water.

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Preheat the oven to 350°F (180°C). Carefully pierce potatoes with a fork. Place on a baking sheet and drizzle with the olive oil, then sprinkle with 2 teaspoons of salt. Bake for about 1 hour, until tender (if baking more potatoes, add an additional 15 minutes of cook time per potato). Remove from the oven and let cool.

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When the butter has melted, whisk in the flour, and cook for 1 minute. Slowly add milk, whisking to create a smooth sauce. Bring the mixture to a low simmer. Add salt, pepper, garlic powder, onion powder, and paprika. Simmer until thickened, about 5 minutes. Remove from heat and stir in cheese, then broccoli.

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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.

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Set aside. Prepare the Filling: In a mixing bowl, combine the steamed broccoli, shredded cheddar cheese, sour cream, and softened butter. Season with salt and pepper to taste. Mix well until the cheese is evenly distributed. Slice and Scoop: Remove the baked potatoes from the oven and let them cool slightly.

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Cover with a paper towel and microwave on high for about 2-4 minutes, or until broccoli is tender. Strain broccoli and allow to set, uncovered, to release steam and moisture. If needed, pat dry with a paper towel to soak up excess water. Meanwhile, in a saucepan over medium heat, melt butter.

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Preheat the oven to 425F. Prick the potatoes all over with a fork and rub the olive oil over the skins, rubbing with your hands to fully coat. Season generously with salt and pepper. Place the potatoes on a baking sheet and place in the oven for 40-50 minutes, or until easily pierced with a fork.

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Preparation Instructions. Bake a russet potato at 350 for 1 hour. Cut stems off the broccoli, place in plastic container and microwave to 2 ½ minutes. In a saucepan, melt Velveeta and whole milk. Cut slit in top of potato and push open. Sprinkle generously with Dan-O's Original. Add steamed broccoli and top with cheese mixture.