Cheesy Baked Potatoes with Broccoli Cheese Sauce

There’s something so comforting about a warm, cheesy baked potato with broccoli cheese sauce. This recipe takes a simple spud and turns it into a hearty, satisfying dish that’s perfect for any night. The creamy sauce, packed with tender broccoli and melty cheese, makes every bite irresistible.

It’s a meal that feels indulgent but comes together with basic ingredients you probably already have. Whether you’re feeding the family or just treating yourself, these Cheesy Baked Potatoes with Broccoli Cheese Sauce hit all the right spots. Let’s get cooking!

Why People Love This Cheesy Baked Potato Recipe

This dish is a winner for so many reasons. The crispy baked potato paired with gooey, cheesy sauce feels like a hug on a plate. It’s comfort food that doesn’t take hours to make.

The broccoli adds a pop of color and a nutritious twist, making it a little less guilty. People also love how customizable it is—add toppings or keep it simple. It’s cozy, tasty, and always a hit.

Ingredients You’ll Need

You don’t need a ton of fancy stuff for this recipe. Everyday ingredients come together to make something delicious. Here’s what to grab.

• 4 large russet potatoes
• 2 cups fresh broccoli florets (or frozen, thawed)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1 tablespoon olive oil (for potatoes)
• Optional: chopped green onions or bacon bits for topping

Russet potatoes work best for baking, but Yukon golds are a good swap. Fresh broccoli keeps it crisp, though frozen is fine too.

Kitchen Tools for the Job

No special equipment is required here. Basic kitchen tools will get you through this recipe easily. Here’s what you’ll need.

• A baking sheet
• A medium saucepan
• A whisk for the sauce
• A sharp knife and cutting board
• Aluminum foil (optional)
• A fork or potato masher

Line the baking sheet with foil for easy cleanup if you’d like. A whisk makes the sauce smooth, but a spoon works in a pinch.

Preparing the Potatoes and Broccoli

Getting the base ready is simple and sets the stage for all that cheesy goodness. It’s just a few steps. Let’s dive in.

Step 1: Preheat the Oven

Set your oven to 400°F and let it heat up. This gives the potatoes that perfect crispy skin. Line a baking sheet with foil if you want less mess.

Step 2: Prep the Potatoes

Wash the potatoes under cold water and pat them dry. Rub each one with olive oil, then sprinkle with salt. Poke a few holes with a fork so they don’t burst.

Step 3: Bake the Potatoes

Place the potatoes on the baking sheet and bake for 50-60 minutes. They’re done when a fork slides in easily. Let them cool slightly before cutting.

Step 4: Cook the Broccoli

While the potatoes bake, steam the broccoli florets for 3-4 minutes until bright green and tender. Chop them into smaller pieces if you like. Set aside.

Step 5: Melt the Butter

In a medium saucepan, melt the butter over medium heat. Keep an eye on it so it doesn’t brown. This is the base for your sauce.

Step 6: Add the Flour

Stir in the flour and cook for 1-2 minutes, whisking constantly. It’ll form a thick paste—that’s your roux. This thickens the sauce.

Step 7: Pour in the Milk

Slowly add the milk while whisking to avoid lumps. Let it simmer for 2-3 minutes until it thickens a bit. Stir often so it doesn’t stick.

Step 8: Mix in the Cheese

Add the shredded cheddar, garlic powder, salt, and pepper. Stir until the cheese melts and the sauce is smooth. It should coat the back of a spoon.

Step 9: Add the Broccoli

Fold the steamed broccoli into the cheese sauce. Let it warm through for 1-2 minutes. Taste and adjust seasoning if needed.

Step 10: Slice the Potatoes

Cut each baked potato lengthwise and fluff the insides with a fork. Push the sides gently to open them up. They’re ready for the sauce.

Step 11: Top with Sauce

Spoon the warm broccoli cheese sauce generously over each potato. Let it sink into the fluffy center. Add extra cheese or toppings if you want.

Tips for Perfect Cheesy Baked Potatoes

A few simple tricks can elevate this dish even more. These tips keep it easy and delicious. Here’s what to know.

• Rubbing oil on the potatoes gives a crispier skin.
• Don’t skip poking holes—steam needs to escape.
• Use freshly grated cheese for the smoothest sauce.
• Steam broccoli lightly to keep it from getting mushy.

If the sauce gets too thick, thin it with a splash of milk. It’ll loosen right up.

Serving Suggestions

These potatoes are a meal on their own, but sides or extras can make it even better. Keep it simple or dress it up. Here are some ideas.

1. Sprinkle with chopped green onions or crispy bacon bits.
2. Serve with a side of garlic bread or a light salad.
3. Add a dollop of sour cream for extra creaminess.
4. Pair with iced tea or a cold soda for a refreshing touch.

Serve them hot so the cheese stays melty. They’re great for dinner or a cozy lunch.

Nutritional Information

Here’s a breakdown of one Cheesy Baked Potato with Broccoli Cheese Sauce. Numbers are approximate based on a single serving.

This dish is filling and rich, so it’s perfect for a treat. Balance it with a light side if you like.

Summary

Cheesy Baked Potatoes with Broccoli Cheese Sauce are the ultimate comfort food made simple. Crispy potatoes topped with a creamy, cheddar-packed sauce and tender broccoli come together in about an hour. It’s a dish that feels special but uses pantry staples.

This recipe is perfect for busy nights or when you want something warm and hearty. It’s flexible, flavorful, and sure to please everyone at the table. Grab some potatoes and get baking—you’ll love the result!

FAQ

Can I use a different cheese?
Yes, try mozzarella or Monterey Jack. Just make sure it melts well.

What if I don’t have fresh broccoli?
Frozen broccoli works fine—thaw it and steam lightly before adding.

Can I make the sauce ahead?
Yes, prep it a day early and reheat gently with a splash of milk.

How do I store leftovers?
Keep them in the fridge in an airtight container for up to 3 days. Reheat in the oven.

Can I use sweet potatoes instead?
Sure, they’ll add a sweeter flavor. Adjust baking time as needed.

Cheesy Baked Potatoes with Broccoli Cheese Sauce

Usman Malik

Cheesy Baked Potatoes with Broccoli Cheese Sauce combine crispy russet potatoes with a creamy, cheddar-rich sauce and tender broccoli. This comforting dish is simple to make and perfect for a cozy meal. It’s a hearty, flavorful option that’s ready in about an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4 servings

Calories 580 kcal

Equipment

• Baking Sheet
• Medium Saucepan
• Whisk
• Sharp Knife
• Cutting board
• Aluminum foil (optional)
• Fork or potato masher

Ingredients

  

• 4 large russet potatoes
• 2 cups fresh broccoli florets or frozen, thawed
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1 tablespoon olive oil for potatoes
• Optional: chopped green onions or bacon bits for topping

Instructions

 

Step 1: Preheat the Oven

• Set your oven to 400°F and let it heat up. This gives the potatoes that perfect crispy skin. Line a baking sheet with foil if you want less mess.

Step 2: Prep the Potatoes

• Wash the potatoes under cold water and pat them dry. Rub each one with olive oil, then sprinkle with salt. Poke a few holes with a fork so they don’t burst.

Step 3: Bake the Potatoes

• Place the potatoes on the baking sheet and bake for 50-60 minutes. They’re done when a fork slides in easily. Let them cool slightly before cutting.

Step 4: Cook the Broccoli

• While the potatoes bake, steam the broccoli florets for 3-4 minutes until bright green and tender. Chop them into smaller pieces if you like. Set aside.

Step 5: Melt the Butter

• In a medium saucepan, melt the butter over medium heat. Keep an eye on it so it doesn’t brown. This is the base for your sauce.

Step 6: Add the Flour

• Stir in the flour and cook for 1-2 minutes, whisking constantly. It’ll form a thick paste—that’s your roux. This thickens the sauce.

Step 7: Pour in the Milk

• Slowly add the milk while whisking to avoid lumps. Let it simmer for 2-3 minutes until it thickens a bit. Stir often so it doesn’t stick.

Step 8: Mix in the Cheese

• Add the shredded cheddar, garlic powder, salt, and pepper. Stir until the cheese melts and the sauce is smooth. It should coat the back of a spoon.

Step 9: Add the Broccoli

• Fold the steamed broccoli into the cheese sauce. Let it warm through for 1-2 minutes. Taste and adjust seasoning if needed.

Step 10: Slice the Potatoes

• Cut each baked potato lengthwise and fluff the insides with a fork. Push the sides gently to open them up. They’re ready for the sauce.

Step 11: Top with Sauce

• Spoon the warm broccoli cheese sauce generously over each potato. Let it sink into the fluffy center. Add extra cheese or toppings if you want.

Notes

Poke the potatoes to prevent bursting, and don’t overcook the broccoli—it should stay tender, not mushy. Use freshly grated cheese for a smoother sauce, and keep the potatoes hot when adding the topping.

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