• Preheat your oven to 350 degrees and place a piece of foil on the lower rack of your oven to catch drips.

Making the Potatoes

• Scrub each potato clean and place them on a towel to dry. 
• Pierce each for several times with the prongs of a fork, I usually do 2 on each side, making 4 total.
• Brush each potato with olive oil and shake a little Kosher salt over the top.
• Bake the potatoes for an hour, or longer (this depends on the size of your potato) check with a fork for the desired doneness after an hour.
• While the potatoes are baking, making the cheese sauce.

How to make the cheese sauce

• In a large saucepan, melt the butter over medium heat. Make sure that the milk is ready to go before the butter finishes melting.
• After the butter has melted, begin whisking in the flour a little at a time. 
• After the flour has been added, slowly pour in the milk and continue to whisk until incorporated.
• Add in the spices and continue cooking over medium heat until the sauce begins to simmer.
• Reduce heat to low and add cheese, small handfuls at a time while whisking to remove lumps. Continue until cheese has melted and sauce is smooth. Serve immediately.

Preparing the Broccoli

• Put 3 cups of broccoli florets and 2 tbsp water in a microwave-safe bowl and microwave for 6-8 minutes.

Building the Best Potatoes with Broccoli and Cheese Sauce

• After the potatoes have cooled for 5 minutes, cut them lengthwise down the middle and to X’s on each end. Squish the potato open, top with broccoli florets and a few ladles full of cheese sauce.