There’s something about baked potatoes that just screams comfort food, right? But let’s be real—sometimes, they can use a little something extra. Enter these Cheesy Baked Potatoes with Broccoli Cheese Sauce. Imagine perfectly baked russet potatoes, fluffy on the inside, topped with a creamy, cheesy broccoli sauce that’s just as comforting as it sounds. The richness of the cheese combined with the vibrant, tender broccoli creates a dish that’s both indulgent and nutritious. Whether you’re enjoying it for a cozy dinner or as a side dish, this is one meal that’s guaranteed to make you feel all warm and happy inside.
Why You’ll Love This Recipe?
This recipe is like a warm hug on a plate. The baked potatoes are already delicious on their own, but when you add that gooey broccoli cheese sauce, it takes them to a whole new level. The broccoli adds a pop of color and a bit of a healthy punch, while the cheese sauce is rich and creamy—perfect for dipping or pouring over your potatoes. Plus, it’s an easy way to enjoy both a comforting classic and a bit of extra veggie goodness in one meal.
Ingredients
- Russet potatoes (large)
- Broccoli florets (fresh or frozen)
- Cheddar cheese (shredded)
- Milk (whole milk or heavy cream)
- Butter
- All-purpose flour
- Garlic (minced)
- Salt and pepper
- Olive oil (for drizzling on potatoes)
- Green onions or chives (for garnish, optional)
(For the full ingredient list and measurements, check below. But these are the main ingredients that will make your baked potatoes absolutely delicious!)
Directions
Step 1: Bake the Potatoes
Preheat your oven to 400°F (200°C). Wash the russet potatoes thoroughly and poke a few holes in them with a fork. This will allow steam to escape as they bake, preventing them from bursting. Drizzle the potatoes with olive oil and sprinkle with a little salt. Place them directly on the oven rack or on a baking sheet, and bake for about 45-60 minutes, or until the potatoes are soft and the skin is crispy.
Step 2: Steam the Broccoli
While the potatoes are baking, steam the broccoli florets. If you’re using fresh broccoli, simply steam them in a pot with a little water for about 5-7 minutes until they are tender. If you’re using frozen broccoli, follow the instructions on the package for steaming. Once the broccoli is done, set it aside.
Step 3: Make the Cheese Sauce
In a medium saucepan, melt butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the flour and cook for another minute, creating a roux (this is what will thicken the sauce). Gradually whisk in the milk, making sure there are no lumps. Continue whisking until the mixture thickens and starts to bubble. Once it’s nice and creamy, reduce the heat to low and stir in the shredded cheddar cheese. Keep stirring until the cheese melts completely into the sauce. Season with salt and pepper to taste.
Step 4: Combine the Sauce and Broccoli
Add the steamed broccoli to the cheese sauce and stir until the broccoli is well coated with the cheesy goodness. If you want to make the sauce extra smooth, you can blend it slightly with an immersion blender, but it’s not necessary. Just make sure the broccoli is nicely mixed in.
Step 5: Assemble the Dish
Once the potatoes are done baking, remove them from the oven and cut a slit down the middle of each potato. Gently fluff the insides with a fork to create a little pocket for the sauce. Spoon the creamy broccoli cheese sauce generously over the top of each potato.
Step 6: Serve and Garnish
For a little extra flair, you can garnish with some chopped green onions or chives. If you’re feeling extra indulgent, you can even add a little extra shredded cheese on top and pop the potatoes back into the oven for a few minutes to melt the cheese further. Serve immediately, and enjoy the cheesy, veggie-packed goodness!
Expert Tips and Tricks
- Perfectly Baked Potatoes: The key to getting crispy skin and fluffy insides is to bake the potatoes at a high temperature (400°F). Don’t wrap them in foil; this traps moisture and prevents the skin from crisping up.
- Smooth Cheese Sauce: If your sauce gets lumpy, don’t panic! Just keep whisking vigorously, and it should smooth out. If it’s still too thick, you can thin it out with a little more milk or cream until you reach the desired consistency.
- Flavor Boosters: For extra flavor in the cheese sauce, try adding a pinch of cayenne pepper, mustard powder, or a splash of Worcestershire sauce. It gives the sauce a nice depth of flavor that pairs well with the potatoes and broccoli.
- Make Ahead: You can prepare the broccoli cheese sauce ahead of time and store it in the fridge for up to 2-3 days. Just reheat it gently on the stove before serving.
Recipe Variations and Possible Substitutions
- Different Cheeses: While cheddar is the classic choice, feel free to experiment with other cheeses like Monterey Jack, Gruyère, or even smoked Gouda for a unique flavor profile.
- Vegan Version: To make this dish vegan, use a dairy-free butter substitute, non-dairy milk (like almond or oat milk), and vegan cheese. You can also swap the potatoes for sweet potatoes for an even healthier twist.
- Protein Boost: If you’re looking to add a little protein to your meal, try topping the baked potatoes with grilled chicken, bacon bits, or even a poached egg.
- Add More Veggies: If you want to sneak in more veggies, try adding sautéed spinach, mushrooms, or even peas to the broccoli cheese sauce. It’s a great way to make this meal even more nutritious.
Serving and Pairing Suggestions
These Cheesy Baked Potatoes with Broccoli Cheese Sauce make a great main dish on their own, but they can also be served as a side. Pair them with a simple salad for a complete meal. A side of roasted chicken or grilled steak would also complement the rich flavors of the potatoes. If you’re serving them as a side, they would go wonderfully with a classic roast or even a cozy soup.
Storage and Reheating Tips
Store any leftover cheesy potatoes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for 1-2 minutes or reheat in the oven at 350°F for about 10-15 minutes, covering with foil to keep them from drying out. If the broccoli cheese sauce thickens up in the fridge, simply add a splash of milk when reheating and stir until smooth.
4 FAQs
- Can I use a different kind of potato?
Yes! You can use any kind of potato you like, though russet potatoes work best for this recipe because they have a nice fluffy interior. Yukon Golds or red potatoes would also work well. - Can I make the cheese sauce without flour?
Yes, you can make a gluten-free cheese sauce by using cornstarch or arrowroot powder instead of flour to thicken the sauce. - Can I make these potatoes ahead of time?
You can bake the potatoes ahead of time, but it’s best to prepare the broccoli cheese sauce fresh when you’re ready to serve to keep everything creamy and fresh. - Can I freeze the broccoli cheese sauce?
Yes, you can freeze the sauce for up to 3 months. Just reheat it gently on the stove and add a splash of milk to bring it back to the right consistency.
Conclusion
These Cheesy Baked Potatoes with Broccoli Cheese Sauce are the ultimate comfort food, packed with creamy, cheesy goodness and the perfect amount of veggie crunch. Whether you’re enjoying them for a cozy weeknight dinner or serving them as a hearty side dish, they’re sure to satisfy everyone at the table. Simple to make, indulgent, and full of flavor, this dish is one you’ll find yourself coming back to time and time again. Happy cooking, and enjoy every cheesy bite!
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Cheesy Baked Potatoes with Broccoli Cheese Sauce: A Comfort Food Dream
- Prep Time: 15 minutes
- Cook Time: 45–60 minutes (for potatoes) 10–15 minutes (for sauce and broccoli)
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main dish, Comfort food, Side dish
- Method: Baked, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesy Baked Potatoes with Broccoli Cheese Sauce are a comforting and indulgent dish, combining the fluffiness of perfectly baked russet potatoes with a creamy, cheesy broccoli sauce. It’s the perfect balance of rich and nutritious, making it ideal for a cozy dinner or as a side dish.
Ingredients
- 4 large russet potatoes
- 2 cups broccoli florets (fresh or frozen)
- 1 1/2 cups shredded cheddar cheese
- 1 cup whole milk (or heavy cream)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil (for drizzling)
- 2 tablespoons green onions or chives (for garnish, optional)
Instructions
-
Bake the Potatoes:
Preheat oven to 400°F (200°C). Wash potatoes and poke holes in them with a fork. Drizzle with olive oil and sprinkle with salt. Bake for 45-60 minutes until soft and the skin is crispy. -
Steam the Broccoli:
Steam the broccoli florets in a pot with a little water for 5-7 minutes (or follow instructions if using frozen). Set aside. -
Make the Cheese Sauce:
In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute. Stir in flour and cook for 1 minute. Gradually whisk in milk, whisking until thickened. Reduce heat to low, add cheese, and stir until melted. Season with salt and pepper. -
Combine the Sauce and Broccoli:
Stir steamed broccoli into the cheese sauce until well coated. -
Assemble the Dish:
Cut a slit in the center of each baked potato and fluff the insides. Spoon the broccoli cheese sauce over each potato. -
Serve and Garnish:
Garnish with green onions or chives. Optional: Add extra cheese on top and bake for 3-5 minutes to melt further. Serve immediately.
Notes
- Use russet potatoes for the fluffiest insides and crispy skin.
- For a smoother sauce, you can blend the broccoli into the cheese sauce slightly with an immersion blender.
- Make the cheese sauce ahead of time and store in the fridge for 2-3 days, reheating gently.
Nutrition
- Serving Size: 1 potato with sauce
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 40mg