Update food_related/baked_potato.md

food_related/baked_potato.md

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+Here’s a complete overview of the recipes and storage tips for your **Broccoli Cheddar Cheese Sauce Baked Potatoes** meal prep, including steps for making each component, storing, and reheating:
+
+---
+
+## **1. Baked Potatoes**
+
+### Ingredients:
+- 4 large **russet potatoes**
+- 1 tablespoon **olive oil**
+- **Salt**, to taste
+
+### Instructions:
+1. **Preheat the Oven**: Set your oven to **400°F (200°C)**.
+2. **Prepare the Potatoes**: Scrub the potatoes, pat dry, prick several times with a fork, rub with olive oil, and sprinkle with salt.
+3. **Bake**: Place directly on the oven rack and bake for **50-60 minutes** until fork-tender.
+4. **Cool**: Let the potatoes cool for about 20-30 minutes before portioning into containers.
+
+### Storage Tips:
+- Store the baked potatoes in **meal prep containers** in the fridge for **3-5 days**.
+- You can store them whole or slice them in half, depending on how you plan to reheat them.
+
+### Reheating:
+- **Microwave**: Microwave the potato for **2-3 minutes** with a damp paper towel over it to retain moisture.
+- **Oven**: Reheat in a 350°F oven for **15-20 minutes** if you want a crispier skin.
+
+---
+
+## **2. Steamed Broccoli**
+
+### Ingredients:
+- 2 cups **broccoli florets** (about 1 medium head)
+- **Salt**, for seasoning
+
+### Instructions:
+1. **Steam**: Bring a pot of water to a boil, add the broccoli to a steamer basket, cover, and steam for **4-5 minutes** until tender but still firm.
+2. **Season**: Lightly salt the broccoli.
+
+### Storage Tips:
+- Store steamed broccoli in airtight containers with the baked potatoes in your meal prep containers.
+- Broccoli can be stored in the fridge for **up to 3 days**.
+
+### Reheating:
+- **Microwave**: Reheat broccoli for **1-2 minutes** in the microwave.
+- **Stovetop**: Quickly sauté the broccoli with a splash of water to reheat.
+
+---
+
+## **3. Cheddar Cheese Sauce**
+
+### Ingredients:
+- 2 tablespoons **unsalted butter**
+- 2 tablespoons **all-purpose flour**
+- 1 ½ cups **milk** (whole or 2%)
+- 2 cups **pre-shredded medium cheddar cheese**
+- ½ teaspoon **Dijon mustard** (optional)
+- **Salt** and **pepper**, to taste
+- A pinch of **cayenne pepper** or **paprika** (optional)
+
+### Instructions:
+1. **Make the Roux**: In a saucepan, melt butter over medium heat, then whisk in flour and cook for **1-2 minutes**.
+2. **Add Milk**: Gradually whisk in milk and cook for **3-5 minutes** until thickened.
+3. **Add Cheese**: Lower the heat and stir in the shredded cheddar in small batches until smooth.
+4. **Season**: Stir in Dijon mustard (if using), season with salt, pepper, and cayenne or paprika.
+5. **Cool**: Let the sauce cool completely before storing.
+
+### Storage Tips:
+- Store the cheese sauce in an **airtight container** in the fridge for **up to 3-5 days**.
+- Optionally, you can freeze it in a freezer-safe container for **up to 2 months**.
+- If meal prepping, portion the sauce into smaller containers or separate compartments in your meal prep containers.
+
+### Reheating:
+- **Stovetop**: Reheat over low heat, adding a splash of milk to loosen it if it has thickened.
+- **Microwave**: Microwave in short intervals (20-30 seconds), stirring between, and add milk if necessary to adjust consistency.
+
+---
+
+## **4. Assembling the Meal Prep Containers**
+
+### Instructions:
+1. **Portion Out**: Once the potatoes, broccoli, and cheese sauce are cooled, divide them into meal prep containers. Place one baked potato and a serving of broccoli in each container.
+2. **Sauce Storage**: Either store the cheese sauce in small containers within the meal prep containers or add it to a separate section to avoid mixing until reheating.
+3. **Store in the Fridge**: Store everything in the refrigerator for **up to 3-5 days**.
+
+---
+
+## **Optional Toppings**
+If desired, prepare and store the following in separate containers:
+- **Crispy bacon bits**
+- **Chopped green onions**
+- **Sour cream**
+
+---
+
+### Complete Reheating Guide:
+1. **Microwave Method**: 
+   - Reheat the potato and broccoli in the microwave for **2-3 minutes**.
+   - Add the cheese sauce halfway through to prevent overcooking. Heat in short intervals (20-30 seconds), stirring as needed.
+2. **Oven Method**:
+   - Reheat the potato in a **350°F (175°C)** oven for **15-20 minutes** while microwaving the broccoli and cheese sauce separately.
+
+---
+
+### Meal Prep Tips Recap:
+- **Baked Potatoes**: Bake, cool, and store whole or halved for easy reheating. Reheat in the microwave or oven.
+- **Steamed Broccoli**: Pre-steam and store with the potatoes. Reheat quickly before serving.
+- **Cheese Sauce**: Store in the fridge for up to 3-5 days, reheating gently with a splash of milk if needed.
+- **Assembly**: Keep components separate in containers for easy assembly and reheating.
+
+By following these steps and tips, you'll have perfectly prepped meals that are easy to reheat and enjoy throughout the week!
+
+---
+
 Creating a well-documented recipe for making the perfect baked potato involves considering several factors, including the cooking surface and how to adjust cooking times when baking multiple potatoes. Let’s craft a detailed guide that covers all these aspects.
 
 ### Recipe: Perfectly Baked Potatoes