Cheesy Baked Potatoes with Broccoli Cheese Sauce

Few dishes deliver comfort and satisfaction like baked potatoes smothered in a rich, creamy broccoli cheese sauce. This recipe combines fluffy, perfectly baked potatoes with a velvety cheese sauce packed with tender broccoli florets for a meal that’s as nutritious as it is indulgent. Whether served as a hearty side dish or a filling main course, these cheesy baked potatoes are guaranteed to be a crowd-pleaser.

This recipe is versatile, allowing you to customize the flavors and toppings to suit your tastes. It’s perfect for weeknight dinners, weekend gatherings, or potluck contributions. Follow along for a step-by-step guide to creating this comforting, cheesy delight, complete with tips, variations, and serving ideas to elevate your dish.

Why You’ll Love This Recipe

  1. Ultimate Comfort Food: The combination of crispy potato skins, fluffy interiors, and creamy cheese sauce makes this dish irresistible.
  2. Vegetarian-Friendly: A satisfying meat-free option that doesn’t skimp on flavor.
  3. Nutrient-Packed: Broccoli adds a boost of vitamins and fiber, making this dish as nourishing as it is delicious.
  4. Customizable: Add bacon, sour cream, or your favorite vegetables for endless variations.
  5. Perfect for Any Occasion: Whether you’re hosting a dinner party or enjoying a quiet family meal, this dish fits the bill.

Preparation Time and Yield

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 15 minutes
  • Yield: 4 servings
  • Serving size: 1 baked potato with sauce

Nutritional Information (per serving)

  • Calories: 450 kcal
  • Carbohydrates: 50 g
  • Protein: 14 g
  • Fat: 22 g
  • Fiber: 6 g
  • Sugar: 3 g

Ingredients

For the Baked Potatoes:

  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

For the Broccoli Cheese Sauce:

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 cups broccoli florets, steamed and chopped
  • Salt and black pepper to taste

Optional Toppings:

  • Crumbled cooked bacon
  • Sliced green onions
  • Sour cream
  • Extra shredded cheese
  • Red pepper flakes

Step-by-Step Instructions

Step 1: Prepare and Bake the Potatoes

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Potatoes: Wash and scrub the potatoes thoroughly. Pat them dry with a clean towel. Poke each potato several times with a fork to allow steam to escape while baking.
  3. Season the Skins: Rub the potatoes with olive oil, then sprinkle with kosher salt and black pepper. This will help create crispy, flavorful skins.
  4. Bake: Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until the potatoes are tender and a fork easily pierces through the center.

Step 2: Make the Broccoli Cheese Sauce

  1. Steam the Broccoli: Steam the broccoli florets until tender, about 5-7 minutes. Chop into smaller pieces and set aside.
  2. Create the Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly golden.
  3. Add the Milk: Gradually whisk in the milk, ensuring there are no lumps. Cook for 3-4 minutes, or until the mixture thickens slightly.
  4. Incorporate the Cheese: Reduce the heat to low and stir in the cheddar and Monterey Jack cheeses until fully melted and smooth. Add the garlic powder, onion powder, and a pinch of salt and pepper.
  5. Mix in the Broccoli: Stir the chopped broccoli into the cheese sauce, ensuring even distribution. Taste and adjust seasoning as needed.

Step 3: Assemble the Dish

  1. Cut the Potatoes: Once baked, remove the potatoes from the oven and let them cool slightly. Slice each potato lengthwise, being careful not to cut all the way through. Gently fluff the interior with a fork to create space for the sauce.
  2. Add the Sauce: Generously spoon the broccoli cheese sauce over the open potatoes, ensuring it drips down into the fluffy interior.
  3. Garnish: Top with optional garnishes like crumbled bacon, green onions, or extra shredded cheese for added flavor and presentation.

Ingredient Background

  1. Russet Potatoes: These potatoes are ideal for baking due to their starchy texture, which creates a fluffy interior.
  2. Cheddar Cheese: A classic choice for its sharp, tangy flavor and excellent melting properties.
  3. Monterey Jack Cheese: Adds creaminess and balances the bold flavor of cheddar.
  4. Broccoli: A nutrient-rich vegetable that complements the cheese sauce perfectly with its mild flavor and texture.
  5. Butter and Flour: These create a roux, the base of a creamy, smooth cheese sauce.

Technique Tips

  1. Crispy Skins: Rub the potatoes with oil and salt before baking to achieve crispy, flavorful skins.
  2. Steam, Don’t Boil: Steaming broccoli retains its bright green color and nutrients better than boiling.
  3. Gradual Cheese Addition: Add the cheese slowly to the sauce while stirring to prevent clumping or a grainy texture.
  4. Test Doneness: Check the potatoes with a fork to ensure they’re fully cooked; they should be soft and easy to pierce.
  5. Serve Immediately: The sauce is best served fresh and warm to maintain its creamy consistency.

Alternative Presentation Ideas

  1. Loaded Potato Casserole: Scoop out the baked potato interiors, mash them with cheese sauce, and return them to the skins. Bake until golden.
  2. Potato Boats: Cut the potatoes in half, scoop out the centers, fill with cheese sauce and toppings, and bake until bubbly.
  3. Mini Potato Bites: Use small potatoes for bite-sized portions, ideal for appetizers or parties.
  4. Broccoli Cheese Soup Topping: Serve the broccoli cheese sauce over potato chunks in a soup for a hearty twist.
  5. Vegetarian Shepherd’s Pie: Use the potato skins as a base and layer with broccoli cheese sauce and roasted vegetables.

Additional Tips for Success

  • Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect melting. Grate cheese fresh for the best results.
  • Don’t Overcook the Broccoli: Overcooked broccoli can become mushy and lose its vibrant green color.
  • Keep Potatoes Warm: If baking potatoes ahead of time, keep them warm in a low oven until ready to assemble.
  • Double the Sauce: The broccoli cheese sauce is so good you’ll want extra for dipping bread or veggies.
  • Experiment with Flavors: Add spices like smoked paprika or cayenne pepper for a kick of heat.

Recipe Variations

  1. Cheddar Bacon Potatoes: Add crumbled cooked bacon to the cheese sauce for a smoky, savory twist.
  2. Spicy Potatoes: Incorporate diced jalapeños or a dash of hot sauce into the cheese sauce.
  3. Vegetarian Chili Potatoes: Top the potatoes with vegetarian chili and a drizzle of cheese sauce.
  4. Greek Potatoes: Use feta cheese, spinach, and dill for a Mediterranean-inspired variation.
  5. Vegan Version: Use plant-based butter, milk, and cheese alternatives for a dairy-free dish.

Freezing and Storage

  • Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
  • Freezing: Freeze baked potatoes and cheese sauce separately. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm potatoes in a 350°F oven until heated through, and reheat the sauce gently on the stovetop.

Healthier Twist Ideas

  1. Use Sweet Potatoes: Swap russet potatoes with nutrient-rich sweet potatoes for a naturally sweeter flavor.
  2. Low-Fat Cheese: Use reduced-fat cheese to cut down on calories.
  3. Add Veggies: Include cauliflower, spinach, or kale in the sauce for extra nutrients.
  4. Lighter Sauce: Substitute whole milk with low-fat milk or unsweetened almond milk.
  5. Skip the Butter: Use olive oil in the sauce for a heart-healthy alternative.

Serving Suggestions for Events

  • Family Dinner: Serve alongside roasted chicken and a crisp green salad for a balanced meal.
  • Holiday Side Dish: Include these potatoes in your Thanksgiving or Christmas spread for a guaranteed hit.
  • Potluck Contribution: Bring the sauce in a slow cooker and let guests top their baked potatoes.
  • Game Day Treat: Serve as a hearty snack alongside wings and dips for game day gatherings.
  • Vegetarian Feast: Pair with roasted vegetables and a grain salad for a satisfying vegetarian meal.

Special Equipment

  • Steamer Basket: For perfectly steamed broccoli.
  • Potato Masher: Useful if making mashed potato variations.
  • Cheese Grater: Freshly grated cheese melts more smoothly and tastes better.

Frequently Asked Questions

  1. Can I use frozen broccoli?
    Yes, thaw and drain the broccoli before steaming to remove excess moisture.
  2. What other cheeses can I use?
    Gruyère, Gouda, or Colby Jack are excellent substitutes or additions.
  3. How do I make the sauce thicker?
    Simmer the sauce longer or add a touch more flour to the roux.
  4. Can I microwave the potatoes?
    While possible, oven-baked potatoes have a superior texture and flavor.
  5. How do I prevent the sauce from curdling?
    Cook on low heat and add the cheese gradually.
  6. Can I make this dish ahead of time?
    Yes, bake the potatoes and prepare the sauce in advance. Reheat before serving.
  7. What’s the best way to reheat leftovers?
    Warm in the oven at 350°F or microwave in short intervals, stirring the sauce occasionally.
  8. Can I make this gluten-free?
    Yes, substitute the flour with cornstarch or a gluten-free alternative.

Conclusion

Cheesy Baked Potatoes with Broccoli Cheese Sauce is the ultimate comfort food, delivering rich flavors and creamy textures in every bite. This recipe combines the classic appeal of baked potatoes with the indulgent goodness of a homemade cheese sauce, making it a versatile dish for any occasion. Whether you’re serving it as a main course or a side dish, these loaded potatoes are guaranteed to delight. Gather your ingredients and treat yourself to this cheesy masterpiece!

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Cheesy Baked Potatoes with Broccoli Cheese Sauce

  • Author: Olivia
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
Print Recipe

Ingredients

Scale

For the Baked Potatoes:

  • 4 large russet potatoes
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

For the Broccoli Cheese Sauce:

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 cups broccoli florets, steamed and chopped
  • Salt and black pepper to taste

Optional Toppings:

  • Crumbled cooked bacon
  • Sliced green onions
  • Sour cream
  • Extra shredded cheese
  • Red pepper flakes

Instructions

Step 1: Prepare and Bake the Potatoes

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Potatoes: Wash and scrub the potatoes thoroughly. Pat them dry with a clean towel. Poke each potato several times with a fork to allow steam to escape while baking.
  3. Season the Skins: Rub the potatoes with olive oil, then sprinkle with kosher salt and black pepper. This will help create crispy, flavorful skins.
  4. Bake: Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until the potatoes are tender and a fork easily pierces through the center.

Step 2: Make the Broccoli Cheese Sauce

  1. Steam the Broccoli: Steam the broccoli florets until tender, about 5-7 minutes. Chop into smaller pieces and set aside.
  2. Create the Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly golden.
  3. Add the Milk: Gradually whisk in the milk, ensuring there are no lumps. Cook for 3-4 minutes, or until the mixture thickens slightly.
  4. Incorporate the Cheese: Reduce the heat to low and stir in the cheddar and Monterey Jack cheeses until fully melted and smooth. Add the garlic powder, onion powder, and a pinch of salt and pepper.
  5. Mix in the Broccoli: Stir the chopped broccoli into the cheese sauce, ensuring even distribution. Taste and adjust seasoning as needed.

Step 3: Assemble the Dish

  1. Cut the Potatoes: Once baked, remove the potatoes from the oven and let them cool slightly. Slice each potato lengthwise, being careful not to cut all the way through. Gently fluff the interior with a fork to create space for the sauce.
  2. Add the Sauce: Generously spoon the broccoli cheese sauce over the open potatoes, ensuring it drips down into the fluffy interior.
  3. Garnish: Top with optional garnishes like crumbled bacon, green onions, or extra shredded cheese for added flavor and presentation.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour

Nutrition

  • Serving Size: 1 baked potato with sauce
  • Calories: 450
  • Sugar: 3g
  • Fat: 22g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 14g

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