Description
Cheesy baked potatoes with broccoli cheese sauce deliver pure comfort right to your plate, with crispy potato skins and a creamy sauce that makes dinner feel like a warm hug. Melted cheese and tender broccoli turn this simple dish into a satisfying meal your family will devour in minutes.
Ingredients
Scale
Potatoes and Broccoli:
- 4 large russet potatoes
- 2 cups broccoli florets
Cheese and Dairy:
- 1 ½ cups shredded cheddar cheese
- 1 cup whole milk
- 2 tablespoons unsalted butter
Seasonings and Supporting Ingredients:
- 2 tablespoons all-purpose flour
- 2 cloves garlic
- 1 tablespoon olive oil
- 2 tablespoons green onions
- Salt
- Pepper
Instructions
- Scrub 4 russet potatoes thoroughly under cool water. Pierce each potato multiple times with a fork. Drizzle 1 tablespoon olive oil over potatoes and sprinkle with salt. Place potatoes directly on oven rack at 400°F for 55 minutes until skin turns crispy and interior feels tender when pierced.
- While potatoes bake, prepare 2 cups broccoli florets. Steam them in a pot with ¼ cup water for 6 minutes until bright green and slightly tender. Drain and set aside.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Add 2 minced garlic cloves and sauté for 45 seconds until fragrant. Sprinkle 2 tablespoons flour into butter and whisk continuously for 1 minute.
- Slowly pour 1 cup whole milk into the butter mixture, whisking constantly to prevent lumps. Cook sauce for 3 minutes until it thickens and coats the back of a spoon. Reduce heat to low.
- Add 1 ½ cups shredded cheddar cheese to the sauce. Stir until cheese melts completely. Season with salt and pepper to taste.
- Fold steamed broccoli into cheese sauce, ensuring each floret gets evenly coated. Remove from heat.
- Remove potatoes from oven. Slice each potato lengthwise and gently push sides to create an opening. Spoon broccoli cheese sauce generously over each potato.
- Sprinkle 2 tablespoons chopped green onions on top. Serve hot and enjoy your creamy potato creation.
Notes
- Potato selection matters, so choose medium-sized russet potatoes with smooth skin for the best baking results.
- Poking holes before baking prevents potatoes from exploding and helps steam escape during cooking.
- For extra crispy potato skin, rub olive oil and salt generously before baking and place directly on oven rack.
- Cheese sauce works best with sharp cheddar, but experiment with gruyere or monterey jack for different flavor profiles.
- Steam broccoli just until bright green to maintain nutrients and prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 55-73 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg