If you are craving a warm, comforting meal that hits all the right notes, you will adore this Cheesy Baked Potatoes with Broccoli Cheese Sauce Recipe. It’s the perfect combination of fluffy, tender potatoes loaded with a rich, creamy broccoli cheese sauce that’s bursting with flavor. Each bite brings a satisfying trio of textures — the crispy potato skin, the soft interior, and the luscious, cheesy topping speckled with vibrant green broccoli. It’s simple enough for a weeknight dinner but special enough to impress guests without breaking a sweat.
Ingredients You’ll Need
The magic of this dish comes from a handful of straightforward ingredients, each playing an essential role in creating the final masterpiece. From the starchy potatoes that form the base, to the sharp cheddar that makes the sauce irresistibly creamy, every item is chosen to balance taste, texture, and color beautifully.
- Russet potatoes: Their high starch content ensures a fluffy interior perfect for baking.
- Olive oil: Adds a subtle fruity flavor and helps crisp the potato skins.
- Kosher salt: Enhances all the flavors without overwhelming.
- Ground black pepper: Brings a gentle kick and depth to the dish.
- Unsalted butter: Provides richness to the broccoli cheese sauce and helps create that silky texture.
- All-purpose flour: Acts as a thickening agent to achieve the perfect sauce consistency.
- Milk (whole or 2%): Gives the sauce creamy smoothness and a mild sweetness.
- Freshly grated medium cheddar cheese: Melts beautifully for that iconic cheesy flavor everyone loves.
- Finely chopped broccoli florets: Adds vibrant color, a fresh crunch, and nutritious value.
How to Make Cheesy Baked Potatoes with Broccoli Cheese Sauce Recipe
Step 1: Prepare and Bake the Potatoes
Begin by preheating your oven to 400°F (200°C). Give those russet potatoes a good scrub to remove any dirt, then pat them dry. Drizzle each one with olive oil to ensure that skin crisps up nicely, and sprinkle with kosher salt for flavor. Place them evenly on a parchment-lined baking sheet. Bake the potatoes for about 50 minutes, turning them halfway through to promote even cooking, until you can easily pierce them with a fork. This step creates a crispy, golden skin and a fluffy interior that serves as the perfect vessel.
Step 2: Make the Broccoli Cheese Sauce
While the potatoes are baking, it’s time to work on the sauce that will elevate them from simple to spectacular. In a medium saucepan over medium heat, melt the unsalted butter until smooth. Next, whisk in the all-purpose flour and cook for one minute, allowing the raw flour taste to cook out. Gradually pour in the milk, whisking continuously to keep the mixture smooth and lump-free. As it heats, the sauce will start to thicken beautifully. Season with a pinch of cayenne pepper for a hint of warmth, a sprinkle of garlic powder, and salt to taste.
Step 3: Add Cheese and Broccoli
Once your sauce is thick and smooth, it’s time to stir in the freshly grated cheddar cheese. Keep stirring until the cheese melts completely, creating a velvety, flavorful cheese sauce. Finally, fold in the finely chopped broccoli florets. The broccoli softens slightly in the warm sauce, retaining a wonderful color and a slight crunch, adding freshness and a healthy touch to the dish.
Step 4: Assemble the Cheesy Baked Potatoes with Broccoli Cheese Sauce Recipe
Take the tender baked potatoes out of the oven and slice each one open lengthwise. Generously spoon the warm broccoli cheese sauce over the opened potatoes, making sure to get plenty of that luscious cheese and broccoli inside. This is where the dish really comes to life, as the creamy sauce mingles with the fluffy baked potato, creating an irresistible combination that’s as pleasing to the eye as it is to the palate.
How to Serve Cheesy Baked Potatoes with Broccoli Cheese Sauce Recipe
Garnishes
For an extra pop of flavor and a dash of freshness, sprinkle your Cheesy Baked Potatoes with Broccoli Cheese Sauce Recipe with some chopped fresh chives or parsley. A dollop of sour cream or a few crispy fried onions can add wonderful texture contrast, while a little freshly cracked black pepper or a dusting of smoked paprika brings an additional layer of spice and color.
Side Dishes
This dish stands wonderfully on its own as a satisfying vegetarian main, but if you want to round out your meal, consider pairing it with a crisp green salad dressed in a light vinaigrette. Roasted carrots or a simple cucumber and tomato salad also complement it well, providing a fresh bite that balances the richness of the broccoli cheese sauce.
Creative Ways to Present
For a fun twist, you can hollow out the baked potatoes before baking, then stuff them with the broccoli cheese sauce mixture and bake again for a nice crust on top. Alternatively, turn this recipe into a hearty casserole by layering sliced baked potatoes with the sauce, then baking until bubbly and golden. These ideas let you enjoy the flavors in new exciting ways.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the baked potatoes and broccoli cheese sauce separately in airtight containers in the refrigerator. This keeps the potatoes from becoming soggy and allows the sauce to maintain its creamy texture. They will stay fresh for up to 3 days.
Freezing
You can freeze the broccoli cheese sauce on its own in a freezer-safe container for up to 2 months. Due to the potato’s texture, baked potatoes don’t freeze as well and may become watery, so it’s best to prepare fresh baked potatoes when reheating. Thaw frozen sauce overnight in the fridge before reheating gently on the stove.
Reheating
To reheat, warm the baked potatoes in an oven at 350°F (175°C) until heated through and crispy again. Gently rewarm the broccoli cheese sauce on the stovetop over low heat, stirring often to prevent scorching. Then assemble fresh and serve for a comforting meal that tastes just like the first time.
FAQs
Can I use other types of cheese instead of cheddar?
Absolutely! While medium cheddar provides a classic tangy creaminess, you can experiment with cheeses like Gruyere, Monterey Jack, or even a sharp white cheddar for a different twist. Just make sure to use a good melting cheese for a smooth sauce.
Is this recipe suitable for a vegetarian diet?
Yes, this recipe is vegetarian-friendly as it includes no meat or meat products. Just be sure your cheese is made without animal rennet if you want to keep it strictly vegetarian.
Can I make this dish vegan or dairy-free?
To adapt this recipe, swap the butter for a plant-based alternative and use a dairy-free milk such as almond or oat milk. Replace the cheddar with a vegan cheese that melts well. The broccoli cheese sauce will still be delicious and creamy with these tweaks.
What can I add to make this recipe more filling?
For a heartier meal, consider topping your baked potatoes with cooked bacon bits, caramelized onions, or sautéed mushrooms. Adding a protein-rich side like grilled chicken or a bean salad can also round out the dish.
What type of potato works best for this recipe?
Russet potatoes are ideal because their high starch content gives you that cozy fluffy inside with a crispy skin every time. Yukon Golds can work too but may yield a slightly waxier texture.
Final Thoughts
There is something truly comforting about digging into a warm, cheesy baked potato topped with a vibrant broccoli cheese sauce. This Cheesy Baked Potatoes with Broccoli Cheese Sauce Recipe delivers on flavor, texture, and heartiness all in one simple dish that feels like a much-needed hug on a plate. I genuinely hope you try making it soon and discover how easy it is to create such a delightful and satisfying meal right at home.
Print
Cheesy Baked Potatoes with Broccoli Cheese Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This recipe features perfectly baked russet potatoes topped with a creamy, cheesy broccoli sauce. The potatoes are baked until tender and then smothered in a smooth cheddar cheese sauce blended with finely chopped broccoli, making for a comforting and nutritious meal ideal for lunch or dinner.
Ingredients
Potatoes
- 2 large russet potatoes
- Olive oil, for drizzling
- Kosher salt, to taste
- Ground black pepper, to taste
Broccoli Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole or 2%)
- 5.5 ounces freshly grated medium cheddar cheese
- 2 cups finely chopped broccoli florets
- 1/4 teaspoon cayenne pepper (optional, for mild heat)
- 1/4 teaspoon garlic powder
- Salt, to taste
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and dry them thoroughly. Drizzle each potato with olive oil and sprinkle generously with kosher salt. Place them on a parchment-lined baking sheet to prevent sticking and ensure even cooking.
- Bake Potatoes: Bake the potatoes in the preheated oven for about 50 minutes, or until they are fork-tender. About halfway through baking, rotate the potatoes to ensure even cooking on all sides.
- Make Roux Base: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about one minute. This step cooks out the raw flour taste and forms a roux, which will thicken the sauce.
- Add Milk and Seasonings: Gradually stir in the milk, whisking continuously to keep the mixture smooth. Add cayenne pepper, garlic powder, and salt to taste. Cook the mixture until it thickens to a creamy consistency.
- Incorporate Cheese and Broccoli: Stir in the freshly grated cheddar cheese until fully melted and combined. Then, fold in the finely chopped broccoli florets, evenly distributing them throughout the sauce.
- Assemble and Serve: Slice each baked potato open down the middle. Spoon the warm broccoli cheese sauce generously over the potatoes. Garnish with additional salt and freshly ground black pepper if desired, and serve immediately.
Notes
- For a spicier kick, increase the cayenne pepper slightly according to your preference.
- You can substitute broccoli with other chopped steamed vegetables like cauliflower for variation.
- Use whole milk for a richer sauce, or 2% milk for a lighter option.
- To save time, cook the potatoes in the microwave for 8–10 minutes before baking to reduce baking time.
- This dish pairs well with a side salad or grilled protein for a complete meal.
