1 1/2poundsbroccoli floretscut into bite-sized pieces
1 1/2cup(6oz) sharp cheddar cheeseshredded
Salt and pepper
Poke potatoes 5-6 times each with a fork.
Lay a sheet of foil down on the counter. Place a potato in the center and spray with cooking spray or drizzle in olive oil, turning to coat. Sprinkle with salt and close foil. Repeat with other potatoes. Place all potatoes in the slow cooker and cook on low for 8-10 hours. They will be done in 8, but should be fine if cooked for up to 10 hours.
Bring a medium pot of lightly salted water to a boil. Add broccoli and cook until tender 3-5 minutes. Drain and cover to keep warm. Set aside.
In a medium pot, melt butter over medium heat. Whisk in flour and cook until flour is lightly golden, stirring constantly, about 1 minute.
Slowly add in milk, whisking continuously so no lumps form. Continue to whisk and cook over medium heat until mixture is thick and bubbly, 4-5 minutes. Remove from heat and stir in cheese, cayenne, salt and pepper.
Slice open the tops of the potatoes and pile with broccoli. Top with cheese sauce.
If you have an older slow cooker (10+ years), your potatoes may take longer than 8 hours. I did a test batch of these in ancient cooker and they required 9 hours of cooking time.