Why You’ll Love Cheesy Baked Potatoes with Broccoli Cheese Sauce Recipe
It’s a cozy, satisfying comfort meal that’s loaded with veggies and cheesy goodness.
Uses simple, familiar ingredients you likely already have on hand.
Easy to customize with extra toppings or swap ingredients for your favorites.
Makes great leftovers and is ideal for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large russet potatoes
olive oil for drizzling
kosher salt or sea salt for sprinkling
black pepper and fresh chives or scallions for seasoning to taste
Broccoli Cheese Sauce:
2 TBSP unsalted butter
2 TBSP all purpose flour
1 cup milk (whole or 2%)
¼ tsp ground cayenne pepper
⅛‑¼ tsp garlic powder
⅛‑¼ tsp salt
5.5 oz freshly grated medium cheddar cheese (not pre‑shredded)
2 cups finely chopped broccoli florets
Directions
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Preheat the oven to 425°F (220°C).
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Wash, scrub, and poke each potato several times with a fork. Drizzle with olive oil and sprinkle with salt.
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Place potatoes on a baking sheet and bake for 50–60 minutes until fork‑tender.
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When the potatoes have about 5 minutes left, melt butter in a saucepan over medium heat. Whisk in flour and cook briefly until slightly golden.
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Slowly whisk in milk until smooth. Add cayenne, garlic powder, and salt, then cook until the sauce thickens and begins to simmer.
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Lower heat and whisk in cheese a handful at a time until smooth. Stir in the chopped broccoli and remove from heat.
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Once potatoes are cooked, let them cool slightly. Cut lengthwise and fluff the insides with a fork. Season with pepper and chives.
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Pour the broccoli cheese sauce over the potatoes and enjoy while hot.
Servings and timing
Servings: About 2 large potatoes (meal‑sized)
Prep time: 10 minutes
Cook time: 50 minutes
Total time: Approximately 1 hour
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for 3‑4 days.
Reheating: Warm in the microwave or oven until heated through. The sauce may thicken as it cools, so stir in a splash of milk if needed to loosen before reheating.
FAQs
How can I make this recipe vegetarian?
This dish is already vegetarian as it uses no meat. Just ensure your cheese is made without animal rennet if needed for strict vegetarian diets.
Can I use pre‑shredded cheese?
For the smoothest sauce, freshly grate a block of cheddar. Pre‑shredded cheese contains anti‑caking agents that can affect creaminess.
Can I cook the broccoli before adding it?
Yes, if you prefer softer broccoli, lightly steam or blanch it before stirring it into the sauce.
What if I don’t have russet potatoes?
You can substitute other baking potatoes like Yukon Gold, though cooking times may vary.
Can I make this ahead of time?
Yes — prepare the sauce ahead and reheat before serving. Store potatoes and sauce separately for best results.
Is this dish gluten‑free?
To make gluten‑free, swap the all‑purpose flour with a gluten‑free flour blend.
Can I add other vegetables?
Absolutely! Cauliflower, spinach, or roasted peppers would be tasty additions.
How spicy is this dish?
Very mild — the cayenne is just a pinch. Adjust to taste or omit if you prefer no heat.
Can this be frozen?
While potatoes and sauce can be frozen separately, texture may change slightly upon thawing. It’s best eaten fresh or refrigerated.
What goes well with this recipe?
Serve with a side salad, steamed veggies, or grilled protein for a complete meal.
Conclusion
Cheesy Baked Potatoes with Broccoli Cheese Sauce is a comforting, veggie‑packed meal that’s simple to prepare and full of flavor. With warm, tender potatoes and a rich, creamy sauce, it’s perfect for weeknight dinners or meal prep for the week ahead.
