Description
These Cheesy Baked Potatoes with Broccoli Cheese Sauce are a delicious and comforting meal featuring perfectly baked russet potatoes topped with a creamy, flavorful broccoli cheddar cheese sauce. Ideal for a hearty lunch or dinner, this recipe combines the classic baked potato with a nutritious vegetable twist for an irresistible dish.
Ingredients
Scale
For the Baked Potatoes
- 2 large russet potatoes
- Olive oil, for drizzling
- Kosher salt, to taste
- Ground black pepper, to taste
For the 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
- 1/4 teaspoon garlic powder
- Salt, to taste
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes thoroughly to remove any dirt, then dry them completely. Drizzle the potatoes with olive oil and sprinkle them generously with kosher salt and freshly ground black pepper. Place them on a parchment-lined baking sheet to prevent sticking and ensure even cooking.
- Bake the Potatoes: Bake the potatoes in the preheated oven for about 50 minutes until they are fork-tender, which means a fork can easily pierce through. Halfway through baking, rotate the potatoes to help them cook evenly on all sides.
- Make the Cheese Sauce Base: While the potatoes are baking, melt the butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for one minute to form a roux, which will thicken the sauce.
- Add Milk and Seasonings: Gradually stir in the milk, whisking constantly to keep the mixture smooth. Add cayenne pepper, garlic powder, and salt to taste. Continue cooking, stirring frequently until the sauce thickens to a creamy consistency.
- Incorporate Cheese and Broccoli: Remove the saucepan from heat and stir in the freshly grated cheddar cheese until melted and smooth. Mix in the finely chopped broccoli florets, allowing the residual heat to slightly soften the broccoli.
- Assemble the Dish: Once the potatoes are done, slice them open lengthwise. Spoon a generous amount of the broccoli cheese sauce over each baked potato. Garnish with additional cheese or herbs, if desired, and serve immediately while warm.
Notes
- For a smoother sauce, steam the broccoli florets slightly before mixing them into the cheese sauce if you prefer softer broccoli.
- You can substitute milk with a plant-based alternative like almond or oat milk for a lighter version, but the sauce may be less creamy.
- Adding a pinch of cayenne pepper gives a subtle kick; adjust according to your spice preference.
- Use freshly grated cheese rather than pre-shredded for better melting and texture.
- Leftover baked potatoes can be reheated in the oven to retain crispness.
