Baked potatoes stuffed with bacon, broccoli and cheese

Ingredients:

• 4 large potatoes
• Extra-virgin olive oil
• 55 g butter
• 1/4 cup flour
• 0.5 cups of milk
• 2 cups grated sharp white cheddar, plus extra for topping
• 2 heads of broccoli (florets blanched in salted water)
• 220 g bacon (cut into medium cubes and fry)
• 2 tablespoons chopped green onions

Preparation:

1. Preheat the oven to 200°C (400°F). Start by baking the potatoes, as this will take the longest. Place the potatoes on a baking sheet. Prick them with a fork, drizzle with olive oil, and season with salt. Place in the preheated oven and bake for about 1 hour.
2. Prepare Mornay sauceIn a skillet, heat the butter and flour over medium heat, then add the milk. Add about 2 cups of cheese and stir until melted. Once the sauce is smooth, remove from heat and stir in the blanched broccoli florets, crispy bacon bits, and chopped green onions. Season with salt and pepper to taste.
3. When the potato is cooked and soft when pierced, make a slit on the top and push it out from the bottom, opening it like a small sac with a flat bottom. Spoon the filling over the potato, sprinkle with cheese, season with pepper to taste, and bake for another 2 minutes until golden brown.