Preheat oven 375°F. Add the cut potatoes to a baking dish (at least 1.5 quart). Add the olive oil, salt, Italian seasoning, garlic powder, and black pepper. Stir until combined and the potatoes are coated with the seasoning. Bake the potatoes for 25 minutes. Recipe Tips. Make ahead: Assemble the potato casserole up to 24 hours in advance and store covered in the refrigerator until ready to bake.Either bring to room temperature before baking or increase cooking time by a few minutes. Blanch the broccoli florets: Bring a large pot of salted water to a boil (1 tablespoon salt for 2 quarts of water). Add the broccoli florets and boil for 3 to 5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking. Preparation. Step 1. Position racks in top third and center of oven; preheat to 425°. Toss carrots, bell peppers, onion, red pepper flakes, and 3 Tbsp. oil on a rimmed baking sheet. Slice and add toppings of choice. Grill: Preheat grill to medium-low heat. Scrub and dry potatoes, then drizzle with oil and add a sprinkle of salt. Wrap tightly in foil, then pierce foil/potato with a fork a few times. Grill for about 1 hour, until tender (make sure to flip several times while grilling). Place the oil coated potatoes on a baking sheet, and season with a pinch of salt. Bake the potatoes for about 60 minutes, or until tender all the way through. When there is about 15 minutes left in the baking time for the potatoes, begin to prepare the cheese sauce. Add the butter and flour to a medium sauce pot. zaw0aH.

resep baked potato broccoli and cheese