Description
This Broccoli Cheese Baked Potatoes recipe features perfectly baked russet potatoes topped with steamed broccoli and a rich, creamy cheddar cheese sauce. A comforting and hearty dish that’s perfect as a main course or a side, it combines simple ingredients with classic flavors for a satisfying vegetarian meal.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
Broccoli
- 2 cups chopped broccoli florets
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Toppings (optional)
- Sour cream
- Chopped chives
Instructions
- Prepare and Bake Potatoes: Preheat your oven to 400°F. Thoroughly scrub each russet potato to remove any dirt. Prick the potatoes several times with a fork to allow steam to escape. Rub each potato evenly with olive oil and sprinkle them with salt. Place the potatoes directly on the oven rack and bake for 50 to 60 minutes, or until they are tender when pierced with a fork.
- Steam Broccoli: While the potatoes are baking, steam the chopped broccoli florets until just tender, which should take about 4 to 5 minutes. Then set the broccoli aside.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour to create a roux and cook for about 1 minute to eliminate the raw flour taste. Gradually whisk in the milk, continuing to whisk until the mixture thickens slightly, around 3 to 4 minutes. Stir in the shredded cheddar cheese, garlic powder, and black pepper, and continue stirring until the sauce is smooth and creamy.
- Assemble the Baked Potatoes: Once the potatoes are baked and tender, remove them from the oven and carefully cut a slit along the top of each. Use a fork to fluff the insides, creating space for toppings. Spoon the steamed broccoli over each potato, then generously ladle the warm cheese sauce on top.
- Add Optional Toppings: For an added touch, top each loaded potato with a dollop of sour cream and a sprinkle of chopped chives if desired. Serve immediately while warm and enjoy your hearty broccoli cheese baked potatoes.
Notes
- Frozen broccoli can be substituted for fresh; just make sure to thaw and drain it well before steaming.
- For an extra depth of flavor, add a pinch of smoked paprika to the cheese sauce.
- Russet potatoes work best for baking due to their starchy texture.
- To save time, you can prepare the cheese sauce ahead and reheat gently before serving.
