White Cheddar & Veggie Stuffed Baked Potatoes

                 The other night, we had date night in.  My hubby LOVES potatoes so I searched around and found a new potato recipe for us to have with our Grilled Steaks & Asparagus.   These potatoes are a lot of work, but I baked them and did all the prep work ahead of time, so all I had to do was stick them in the microwave and warm them up right before we ate.  This way I got to spend time outside with the hubby while he grilled and we relaxed!   I would highly recommend these for a special occasion or a weekend treat!  The recipe made 4 potatoes, so I had the leftovers for lunch the next 2 days and it was CRAZY good!

White Cheddar & Broccoli Stuffed Baked Potatoes (recipe source)
Ingredients
4 medium-sized Idaho potatoes
Extra-virgin olive oil
Kosher salt
1/2 stick butter
1/4 cup all-purpose flour
1 and 1/4 cup milk
2 cups, shredded sharp white Cheddar (plus more for topping)
2 heads broccoli, florets, boiled for 4 minutes in salted water
12 oz bacon, medium dice, cooked until crisp
2 tablespoons chives, chopped
Freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.
While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper to taste.
When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.