2 russet potatoes
Poke the potatoes with a fork a couple times, and wrap in aluminum foil. Bake at 350 degrees F for 1 hour. Squeeze them with an oven mitt to see if they’re tender. If not, bake for another 15 minutes, or until they become tender.
Bring a large pot of water up to a boil. Add in the broccoli florets and blanch for about 4 minutes, or until tender. Quickly transfer to a bowl of ice water to stop the cooking process. Allow to sit for 2 minutes and then drain.
Meanwhile, heat the olive oil over medium heat in a large saucepan. Saute the onions until they just begin to brown, about 5 minutes. Add in the flour and stir for 1 minute more.
Whisk in the cream and vegetable stock. Continue whisking until the mixture becomes thick, about 5-8 minutes. Whisk in 3/4 cup of the cheddar cheese and stir until it’s completely melted. Season with salt and pepper. (now is the time that you could call this cheese soup) Stir in the broccoli florets.
Take your potatoes out of the foil and make a large cut through the center of the potato. Press the ends of the potato to open up the gap, and pour broccoli cheese sauce into it. Sprinkle with remaining cheese. Enjoy your cheese-coated vegetables.