Slow Cooker Baked Potatoes With Broccoli and Cheese Sauce

Name: Slow Cooker Baked Potatoes With Broccoli and Cheese Sauce
Total time: 485 min
Yield: 4
Cuisine: American
Ingredients: 4 pieces Russet Potato (4 medium baking potatoes (scrubbed and dried)); 0 pieces Cooking Spray (Cooking spray or olive oil); 0 pieces Table Salt (Salt + Salt and pepper); 1 ½ lb Broccoli (1 1/2 pounds broccoli florets (cut into bite-sized pieces)); 2 tbsp Unsalted Butter (2 tablespoons butter); 2 tbsp All-Purpose Flour (2 tablespoons all-purpose flour); 1 ½ cup Whole Milk (1 1/2 cups milk); 1 ½ cup Cheddar Cheese (1 1/2 cup (6oz) sharp cheddar cheese (shredded)); ¼ tsp Cayenne Pepper (1/4 teaspoon cayenne)

Slow Cooker Baked Potatoes With Broccoli and Cheese Sauce - Dinner (American)

485 minAmerican

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Baked Potatoes
2Poke potatoes 5-6 times each with a fork.
3Lay a sheet of foil down on the counter. Place a potato in the center and spray with cooking spray or drizzle in olive oil, turning to coat. Sprinkle with salt and close foil. Repeat with other potatoes. Place all potatoes in the slow cooker and cook on low for 8-10 hours. They will be done in 8, but should be fine if cooked for up to 10 hours.
4Broccoli
5Bring a medium pot of lightly salted water to a boil. Add broccoli and cook until tender 3-5 minutes. Drain and cover to keep warm. Set aside.
6Cheese Sauce
7In a medium pot, melt butter over medium heat. Whisk in flour and cook until flour is lightly golden, stirring constantly, about 1 minute.
8Slowly add in milk, whisking continuously so no lumps form. Continue to whisk and cook over medium heat until mixture is thick and bubbly, 4-5 minutes. Remove from heat and stir in cheese, cayenne, salt and pepper.
9Slice open the tops of the potatoes and pile with broccoli. Top with cheese sauce.