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Cheesy Baked Potatoes with Broccoli Cheese Sauce Recipe

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4 from 3 reviews

These Cheesy Baked Potatoes with Broccoli Cheese Sauce are a comforting and hearty dish featuring perfectly baked russet potatoes topped with a creamy, flavorful broccoli cheddar sauce. This recipe balances the earthiness of broccoli with rich cheese sauce for a deliciously satisfying meal or side.

  • Total Time: 1 hour 5 minutes
  • Yield: 2 servings

Ingredients

Potatoes

  • 2 large russet potatoes
  • Olive oil for drizzling
  • Kosher salt or sea salt for sprinkling
  • Black pepper, to taste
  • Fresh chives or scallions, for seasoning to taste

Broccoli Cheese Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk (whole or 2%)
  • ¼ teaspoon ground cayenne pepper
  • ⅛ to ¼ teaspoon garlic powder
  • ⅛ to ¼ teaspoon salt
  • 5.5 ounces freshly grated medium cheddar cheese (about ¾ of a block, not pre-shredded)
  • 2 cups finely chopped broccoli florets (the smaller the better)

Instructions

  1. Preheat and prepare potatoes: Preheat your oven to 425°F (220°C). Wash and scrub the russet potatoes well. Use a fork to poke several holes all over each potato, which allows steam to escape during baking. Brush the potatoes all over with olive oil, then sprinkle generously with kosher or sea salt.
  2. Bake the potatoes: Place the prepared potatoes on a sheet pan and bake for 50 to 60 minutes, depending on their size. Potatoes are done when the interior is tender and they give slightly when gently pressed.
  3. Prepare broccoli cheese sauce ingredients: About 5 minutes before the potatoes are done, gather and measure out all ingredients for the sauce so you can assemble it quickly.
  4. Make roux base: In a small saucepan over medium heat, melt the unsalted butter. Once melted, add the all-purpose flour and whisk continuously until the mixture bubbles slightly and takes on a faintly darker color, indicating cooking of the flour.
  5. Add milk: Slowly pour in the milk while whisking continuously to prevent lumps.
  6. Season sauce and thicken: Add cayenne pepper, garlic powder, and salt to the milk mixture. Continue cooking over medium heat until the sauce thickens and begins to gently simmer.
  7. Add cheese and broccoli: Reduce heat to the lowest setting. Gradually add the freshly grated cheddar cheese one handful at a time, whisking thoroughly between additions until the sauce is smooth and melted. Stir in the finely chopped broccoli florets and remove the sauce from heat.
  8. Prepare potatoes for stuffing: Once the potatoes are out of the oven, allow them to cool for a few minutes on the pan. Then slice each potato lengthwise and fluff the interior using a fork.
  9. Season and serve: Season the fluff with black pepper and fresh chives or scallions to taste. Spoon the warm broccoli cheese sauce generously over the potatoes. Add additional salt and pepper if desired, then serve immediately while hot.

Notes

  • Use freshly grated cheddar cheese rather than pre-shredded for a smoother sauce that melts better.
  • Chop broccoli florets finely so they cook quickly and blend nicely into the cheese sauce.
  • Adjust garlic powder and cayenne pepper quantities according to your taste preference for mild or mildly spicy sauce.
  • If potatoes vary in size, adjust baking time accordingly to ensure they are cooked through.
  • Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/cheesy-baked-potatoes-with-broccoli-cheese-sauce-recipe/