Cheesy Baked Potatoes with Broccoli Cheese Sauce Bliss

Enjoy the comfort of Cheesy Baked Potatoes with Broccoli Cheese Sauce, a nutritious and satisfying dish perfect for dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Cooling Time 5

Total Time 1 20

Servings: 4 potatoes

Course: Dinner

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

4 large Russet Potatoes Essential for a hearty meal; larger potatoes yield more fluff.
2 tablespoons Olive Oil Helps achieve a crispy skin during baking.
1 teaspoon Kosher Salt or Sea Salt Important for seasoning; elevates the overall flavor.

For the Topping

4 tablespoons Unsalted Butter Creates a rich base for the cheese sauce.
1/4 cup All-Purpose Flour Thickens the sauce; use gluten-free flour if desired.
2 cups Milk (Whole or 2%) Contributes to the creamy texture of the sauce.
1/4 teaspoon Ground Cayenne Pepper Adjust according to your heat preference.
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
2 cups Freshly Grated Medium Cheddar Cheese Avoid pre-shredded for a smoother finish.
1 cup Finely Chopped Broccoli Florets Rich in nutrients and pairs beautifully with cheese.

For Garnishing

to taste Black Pepper Enhances the flavor.
to taste Fresh Chives or Scallions Adds color and taste.

Equipment

oven
Saucepan
Whisk
Fork
baking sheet

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and scrub the large russet potatoes under running water. Poke holes in each potato, coat with olive oil, and sprinkle kosher salt. Bake for 50–60 minutes until fork-tender.
Melt butter in a saucepan over medium heat. Whisk in flour for 1 minute to create a roux. Gradually add milk while whisking to avoid lumps. Stir until thickened, adding salt, garlic powder, and cayenne.
Reduce heat to low, stir in cheddar cheese until melted, and fold in broccoli florets. Heat for an additional 2–3 minutes.
Remove baked potatoes, let them cool for a few minutes, slice lengthwise, fluff the insides, season with black pepper, and top with chives. Pour the broccoli cheese sauce over the potatoes.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

Choose large russet potatoes for the best texture. Always use freshly grated cheese for better melting.

Tried this recipe?

Let us know how it was!