Here's your refined and organized recipe for "Broccoli and Cheese Baked Potatoes," including a clear separation of the cheese sauce recipe and the main dish preparation:

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### Broccoli and Cheese Baked Potatoes

#### Ingredients
- Baking potatoes (about 280g/10oz each)
- 1 tsp beef dripping or sunflower oil per potato (use more if baking multiple potatoes)
- 1/4 tsp salt per potato
- 1/4 tsp black pepper per potato
- 2 cups broccoli florets, steamed
- Prepared cheese sauce (recipe follows)

#### Instructions
1. **Preparation:**
   - Preheat your oven to 425°F.
   - Wash and dry the potatoes thoroughly.

2. **Pricking:**
   - Prick each potato several times with a fork to allow steam to escape during cooking.

3. **Microwaving:**
   - Microwave the potatoes on high: 5 minutes for one, plus 2 minutes for each additional potato, not exceeding 15 minutes total.

4. **Applying Fat and Seasonings:**
   - Post-microwave, brush each potato with melted beef dripping or sunflower oil, then roll in a mix of salt and pepper.

5. **Choosing the Right Cooking Surface:**
   - For crispier skins, place directly on the oven rack. Use a baking tray or pizza stone if needed.

6. **Baking:**
   - Bake the potatoes for about 55 minutes, or until the skins are crisp and the flesh is tender. Adjust time as needed for multiple potatoes.

7. **Preparing Broccoli and Cheese Sauce:**
   - Steam the broccoli until tender, about 5-7 minutes.
   - Prepare the cheese sauce as per the recipe below.

8. **Assembling:**
   - Slit each baked potato and gently squeeze the sides to open.
   - Fill with steamed broccoli and top with cheese sauce.

#### Tips and Tricks
- **Texture Contrast:** Add toasted breadcrumbs or crushed crackers on top of the cheese sauce for crunch.
- **Variety:** Try different cheeses like a blend of sharp cheddar and smoky gouda.
- **Microwave Tip:** Rotate the potatoes halfway through microwaving for even cooking.
- **Presentation:** Garnish with chopped chives or parsley.

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### Cheese Sauce Recipe

#### Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1½ cups shredded sharp or aged Cheddar cheese
- Pinch of salt
- Freshly ground black pepper

#### Instructions
1. **Prepare the Roux:**
   - In a saucepan over medium heat, melt the butter.
   - Add the flour and whisk continuously until golden and smooth.

2. **Add Milk:**
   - Gradually add the milk, stirring continuously until the mixture thickens.

3. **Melt the Cheese:**
   - Reduce heat to low and add the cheese, stirring until melted and smooth.

4. **Season:**
   - Add a pinch of salt and pepper to taste.

This structured format not only separates the cheese sauce as its own entity but also simplifies the flow of the entire recipe, making it easier to follow.