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Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

Nick Kindelsperger
  • minutes
  • Serves 4

INGREDIENTS

6 cups

Broccoli florets

4

Potatoes

1/4 tsp

Mustard powder, dry

2 tbsp

Flour

1

Salt

1

White or black pepper

1

Canola oil

2 tbsp

Butter

1 1/2 cups

Cheddar cheese, sharp grated

1 cup

Milk