Cooper® Broccoli and Cheese Potato Baskets Go Extra with Bacon

Name: Cooper® Broccoli and Cheese Potato Baskets Go Extra with Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2 large red-skinned potatoes, peeled and shredded (a bag of frozen shredded hash browns works, too); 3 tablespoons flour, divided; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1 egg*; 2 tablespoons butter; 1 1/4 cups whole milk; 1/2 teaspoon dried onion flakes; 6 ounces Cooper® Sharp Yellow or White cheese, cut into small cubes or shredded (plus more shredded cheese for garnish); 1 pound broccoli florets, cooked crisp/tender; 6 slices bacon, cooked and crumbled*

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Servings

Prep Time

10 minutes

Cook Time

30 minutes

Certain things just go together. Peanut butter and jelly. Coffee and cream. Starsky and Hutch. And then there’s broccoli and cheese. There’s something about the combination of flavors when that big, edible flower gets together with cheese … especially the sharp, creamy taste of Cooper® cheese. Here we’ve made that incredible combo into a handy snack-size appetizer, complete with bacon and a tasty basket made of crispy hash browns holding it all together.

Author:

Cooper® Sharp

Image of Cooper® Broccoli and Cheese Potato Baskets Go Extra with Bacon

Ingredients

2 large red-skinned potatoes, peeled and shredded (a bag of frozen shredded hash browns works, too)
3 tablespoons flour, divided
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg*
2 tablespoons butter
1 1/4 cups whole milk
1/2 teaspoon dried onion flakes
6 ounces Cooper® Sharp Yellow or White cheese, cut into small cubes or shredded (plus more shredded cheese for garnish)
1 pound broccoli florets, cooked crisp/tender
6 slices bacon, cooked and crumbled*

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Directions

Heat oven to 375° F.
Generously coat a 6-compartment nonstick muffin tin with cooking spray. Set aside.
In a medium bowl, combine the shredded potatoes, 1 tablespoon flour, baking powder, salt, and egg. Mix well.
Divide mixture evenly into the muffin tin. With the back of a teaspoon, gently press mixture into the bottom and up the sides of each compartment, forming “baskets.” Bake for 15-20 minutes or until edges are golden brown. Remove from oven and cool slightly.

WHILE THE BASKETS ARE BAKING, MAKE THE CHEESE SAUCE:

To a medium saucepan, add the butter and remaining flour. Cook over medium heat, stirring constantly to form a roux. Add the milk and onion flakes and cook for 4-5 minutes, stirring with a whisk, until mixture has thickened and no lumps remain. Add the Cooper® cheese in thirds, allowing it to melt after each addition. When the cheese sauce is ready, add the cooked broccoli and mix gently to combine.

Serve

Place a potato basket onto a plate and fill it with a nice, big spoonful of the broccoli and cheese sauce. Top each basket with additional shredded Cooper® cheese and crumbled bacon.

Recipe Note

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Hint: To remove the potato baskets from the muffin tin, gently run a sharp knife around the edge of each, carefully prying them just a bit from the compartment. Remove the rest of the way with a spoon.

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