Broccoli and Mushrooms Stuffed Potatoes



10 medium potatoes
300 gram broccoli florets
250 gram mushrooms

For the béchamel sauce:

1 tablespoon butter
3 tablespoons flour
150 ml milk
25 gram cheese, grated
pinch salt and pepper

Oven: preheated 230 c 
Baking time: 50 minutes


1. Clean the potatoes, bake in preheated oven for about 50 minutes or until cooked trough.

2. Roast the broccoli and mushrooms al dente. Set aside.

Make the sauce:

3. Melt the butter in a skillet over medium heat. Stir in the flour. 
When the flour become golden; add the milk and stir.
Add the cheese, black pepper and salt, stir until the cheese melted.

4. Add the vegatables, cook for 2-3 minutes more.

5. Cut the potatoes in half. Scoop the flesh out. Scoop the mixture into the potatoes. Top with more shredded cheese. Place back in oven for about 5 to 10 minutes.

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