Cheesy Baked Potatoes with Broccoli Cheese Sauce
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.
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.