2 tablespoons butter

3 tablespoons all-purpose flour

1 tablespoon chicken broth granules

1-1-2 cups milk

1 cup grated Cheddar cheese

1 pound fresh broccoli, trimmed of stems and separated into florets, lightly steamed

1 pound thick-sliced bacon, cooked until crisp, drained and crumbled

 

Preheat oven to 400 deg. F.

 

Scrub and prick potatoes in 3 or 4 places with a fork.  Bake for about 1 hour, or until flaky.

 

While the potatoes are baking, melt butter in a large skillet over low heat.  Stir in the flour; cook and stir just until the flour bubbles, 2 or 3 minutes.  Add the chicken broth granules; stir and then gently stir in the milk.  Heat and stir constantly over medium heat until the sauce thickens, about 10 minutes.  Add the cheese and stir until it melts, 2 or 3 minutes.

 

Split each of the hot potatoes in half and place them on a platter.  Place the steamed broccoli and chopped bacon into bowls.  Pour the cheese sauce into a large gravy boat.  Diners serve themselves assembly-line style, ending with the cheese sauce.

 

Makes 4 to 8 servings.