Broccoli Cheese Twice Baked Potato

Broccoli Cheese Twice Baked Potato POTATOES 6 large potatoes 1 tablespoon canola oil 2 teaspoons Kosher salt FILLING 2 cups whole milk, divided 3 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups sharp cheddar cheese, divided 1/2 teaspoon freshly ground black pepper 2 cups broccoli, blanched chives, for garnish Preheat the oven to 350°F. Prick a few holes in both sides of the potatoes with a fork or knife. Coat each potato with canola oil and salt. Bake the potatoes for one hour, or until they are fork-tender. Using a sharp knife, slice the top (horizontally) off of each potato. Using a spoon, remove the center of the potatoes and place into a large mixing bowl. Be careful not to tear the potato skin. Lay the hollowed out potato shells on a baking sheet. FILLING In a medium saucepan, whisk together 1/4 cup of milk and the flour. Pour in the remaining milk and salt, bringing it to a boil over medium heat. Stir frequently. Reduce heat to low and simmer for 2 minutes, stirring constantly. The mixture will start to thicken. Remove from heat, and stir in the cheese and pepper until the cheese melts. Reserve 1/2 cup to 1 cup for the topping. To the bowl of potatoes, add the cheese sauce from the saucepan, mashing and mixing well. Add the broccoli and stir until everything is mixed together. Fill the hollowed-out potato skins with the filling, and make a well in the filling. Pour 2 tablespoons of the cheese sauce into each well and fold the filling over the cheese sauce. Top each potato using the remaining cheese sauce and bake for 15-20 minutes, or until the cheese is melted and the potatoes are warmed through. Garnish with chives.