Name: Cheesy Baked Potatoes with Broccoli Cheese Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 large russet potatoes; 1 tablespoon olive oil; Salt and pepper to taste; 2 cups fresh broccoli florets; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 cup milk (dairy or unsweetened non-dairy); 1 1/2 cups shredded sharp cheddar cheese; 1/4 teaspoon garlic powder; 1/8 teaspoon paprika (optional); Chopped green onions or chives for garnish

Golden baked potatoes smothered in a creamy broccoli cheese sauce — this dish is my go-to comfort food when I want something cozy, satisfying, and packed with vegetables. It’s easy to make, perfect for a weeknight dinner, and loved by kids and adults alike. Whether served as a main or a hearty side, these loaded potatoes always hit the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes

1 tablespoon olive oil

Salt and pepper to taste

1 tablespoon butter

1 tablespoon all-purpose flour

2 cups fresh broccoli florets

1 cup milk (dairy or unsweetened non-dairy)

1 1/2 cups shredded sharp cheddar cheese

1/4 teaspoon garlic powder

1/8 teaspoon paprika (optional)

Chopped green onions or chives for garnish

Directions

I preheat the oven to 400°F (200°C) and start by scrubbing the potatoes clean. After drying them, I pierce each one a few times with a fork, rub them with olive oil, sprinkle some salt, and place them directly on the oven rack.

I bake the potatoes for 50–60 minutes until the skins are crispy and the insides are tender when poked with a fork.

While the potatoes bake, I steam the broccoli for about 5–7 minutes until it’s tender. Then I finely chop or mash it slightly to incorporate into the sauce.

In a medium saucepan, I melt the butter over medium heat. I whisk in the flour and cook it for a minute, stirring constantly.

Next I slowly add the milk while whisking until it becomes smooth. I let it cook for another 3–4 minutes until slightly thickened.

I lower the heat and stir in the shredded cheddar cheese until melted and velvety.

Then I add the garlic powder, paprika (if using), and the chopped broccoli. I stir it all together and season it with salt and pepper to taste.

Once the potatoes are done, I carefully slice them open and fluff the insides with a fork.

I generously spoon the broccoli cheese sauce over each potato and top it with green onions or chives for a fresh finish.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Calories: 385 kcal per serving

Variations

I sometimes swap the cheddar with pepper jack or gouda for a different flavor.

For a gluten-free version, I use a gluten-free all-purpose flour blend.

If I want to add protein, I stir in some cooked and diced chicken or white beans to the cheese sauce.

To lighten it up, I’ve used cauliflower instead of potatoes and it works well too.

A sprinkle of crispy onions or crushed crackers on top gives a little crunch for texture lovers.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. I recommend keeping the sauce separate from the potatoes if I plan to reheat later. When I reheat, I microwave the potatoes and sauce separately, then assemble just before serving. The cheese sauce may thicken in the fridge, so I usually add a splash of milk when reheating to loosen it up.

FAQs

What type of potatoes work best for baking?

I find that russet potatoes are ideal because they have a starchy interior that gets fluffy when baked and a thick skin that crisps up nicely.

Can I make the broccoli cheese sauce ahead of time?

Yes, I often make the sauce a day ahead. I just reheat it gently on the stove with a splash of milk to bring it back to a smooth consistency.

Is this recipe gluten-free?

As written, the recipe contains all-purpose flour. But if I use a gluten-free flour substitute (like rice flour or a gluten-free all-purpose mix), it becomes gluten-free.

Can I use frozen broccoli?

Definitely. I just thaw and steam it as I would fresh broccoli. It works well and saves time.

What’s the best way to make the potato skins extra crispy?

I like to rub the potatoes with olive oil and salt, then bake them directly on the oven rack. No foil or baking sheet helps the skin crisp up perfectly.

Conclusion

These cheesy baked potatoes with broccoli cheese sauce are everything I want in a comfort meal — warm, creamy, and full of flavor. They’re perfect for feeding the family or enjoying as leftovers the next day. With just a few simple ingredients, I get a cozy, satisfying meal that never fails to please.

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