If you’re craving a comforting dish that feels like a big warm hug, this Broccoli Cheese Baked Potatoes Recipe is exactly what you need. It combines fluffy baked russet potatoes with perfectly cooked broccoli florets, all wrapped in a rich, velvety cheddar cheese sauce that brings everything together in the most delicious way. Whether you’re looking for a hearty side or a filling main course, these baked potatoes hit the mark every time with simple ingredients that pack a ton of cozy flavor.
Ingredients You’ll Need
The magic of this Broccoli Cheese Baked Potatoes Recipe lies in its simplicity. Each ingredient plays a vital role—from the tender potatoes providing a sturdy base, the fresh broccoli adding vibrant color and crunch, to the creamy cheese sauce that ties everything together with indulgent flavor.
- 1 tablespoon butter: For creating the base of the luscious cheese sauce, adding richness and flavor.
- 1 tablespoon flour: Helps thicken the sauce to a smooth and creamy consistency.
- 1 cup milk: The liquid component that creates the silky texture of the cheese sauce.
- Dash paprika (about 1/8 teaspoon): Brings a subtle warmth and color to the sauce.
- 1/4 teaspoon salt: Enhances all the savory flavors throughout the dish.
- 1 cup cheddar cheese, freshly shredded: The star player that makes this recipe irresistibly cheesy and gooey.
- 4 russet potatoes: Perfectly starchy and fluffy on the inside, ideal for baking and scooping.
- 2 broccoli crowns, cut into florets: Adds freshness, fiber, and a lovely green pop to the plate.
- 2 tablespoons olive oil: Used to coat the potatoes and broccoli for roasting to crispy, golden perfection.
How to Make Broccoli Cheese Baked Potatoes Recipe
Step 1: Prepare the Potatoes
Start by heating your oven to 400ºF and cleaning the potatoes thoroughly. Use a fork to poke 9-12 holes all over each potato so steam can escape during baking for that perfect fluffy texture inside.
Step 2: Coat and Bake Potatoes
Rub about 1 ½ tablespoons of olive oil over all the potatoes to help crisp up the skin. Season generously with salt and pepper, then arrange them on a baking sheet. Pop them into the oven and bake for 45 minutes to develop a tender, golden crust.
Step 3: Add Broccoli to Roast
While the potatoes bake, toss the broccoli florets with the remaining olive oil. When the 45 minutes are almost up, nestle the broccoli around the potatoes on the baking sheet and return to the oven. Let it all roast together for another 15 minutes until the broccoli is cooked yet still vibrant and the potatoes are soft.
Step 4: Start the Cheese Sauce
Meanwhile, it’s time to make the cheese sauce that will bring this dish to life! In a medium saucepan over medium heat, melt the butter until it bubbles gently. Add the flour and whisk to form a roux, which is the foundation for a creamy sauce; it’s okay if there are a few lumps at this stage.
Step 5: Add Milk Gradually
Pour about a quarter of the milk into the saucepan slowly, whisking continuously to break up flour clumps and create a smooth mixture. Keep adding the remaining milk little by little, whisking well each time.
Step 6: Thicken the Sauce
Warm the mixture without boiling, stirring occasionally for about 6 to 8 minutes until it thickens and begins to steam. This careful cooking is key to getting that silky texture without lumps. Then, stir in the paprika and salt to add subtle spice and depth.
Step 7: Melt in the Cheese
Turn off the heat and add half of the shredded cheddar cheese on top. Let it melt for 10-20 seconds before whisking it into the sauce. Repeat with the remaining cheese until silky, smooth, and perfectly cheesy.
Step 8: Assemble and Serve
Slice open your baked potatoes, place the roasted broccoli inside, and generously drizzle with your homemade cheddar cheese sauce. This is comfort food at its finest – best enjoyed piping hot!
How to Serve Broccoli Cheese Baked Potatoes Recipe
Garnishes
Feel free to sprinkle some freshly chopped chives or green onions on top for a pop of color and fresh flavor. A dollop of sour cream or a pinch of crispy bacon bits can add extra indulgence and texture too.
Side Dishes
These baked potatoes make a hearty centerpiece, but they also pair beautifully with a crisp green salad or a tangy coleslaw to balance the richness. For protein, grilled chicken or pan-seared steak complement the flavors perfectly.
Creative Ways to Present
You can try scooping out the potato flesh, mixing it with broccoli and cheese sauce, then stuffing the skins back for a twice-baked style. Or serve the components deconstructed on a plate for a colorful, casual meal where everyone can customize their bites.
Make Ahead and Storage
Storing Leftovers
Place any leftover broccoli cheese baked potatoes in an airtight container and refrigerate for up to three days. Keeping the potatoes and cheese sauce separate helps maintain the best texture when reheating.
Freezing
This recipe freezes best if the potatoes are baked but not filled with broccoli or sauce. Store baked potatoes individually wrapped in foil or plastic wrap, then freeze for up to one month. Cheese sauce can be frozen in a separate container but may thicken, so stir well when reheating.
Reheating
Reheat the potatoes in a 350ºF oven until warmed through, then add broccoli and gently heat the cheese sauce on the stovetop or microwave, whisking it smooth before drizzling on.
FAQs
Can I use other types of cheese?
Absolutely! Cheddar is classic for a reason, but feel free to experiment with pepper jack for a kick or mozzarella for extra gooeyness. Just choose cheeses that melt well for the smooth sauce.
Is this recipe gluten-free?
Not as written, since flour is used for the roux. To make it gluten-free, substitute the flour with a gluten-free all-purpose blend or cornstarch slurry to thicken the sauce.
Can I make this recipe vegetarian?
Yes! This entire dish is naturally vegetarian. Just be sure your cheese is vegetarian-friendly if that’s important to you.
How do I know when the potatoes are done?
When a fork or skewer slides easily into the potato without resistance, the potatoes are fully baked and fluffy inside.
Can I prepare parts of this recipe in advance?
Definitely. You can bake the potatoes and roast the broccoli ahead of time, then quickly whip up the cheese sauce and assemble when you’re ready to eat. It makes for a speedy meal on busy nights.
Final Thoughts
Sharing this Broccoli Cheese Baked Potatoes Recipe feels like passing along a little bit of cozy magic. With just a handful of simple ingredients and straightforward steps, you can create a dish that’s both comforting and delicious. Give it a try at your next meal—you might find yourself making it again and again.
Print
Broccoli Cheese Baked Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Broccoli Cheese Baked Potatoes featuring crispy baked russet potatoes topped with tender roasted broccoli florets and a rich homemade cheddar cheese sauce. A comforting and hearty side or main dish that combines creamy textures and savory flavors in every bite.
Ingredients
Cheese Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- dash paprika (about 1/8 teaspoon)
- 1/4 teaspoon salt
- 1 cup cheddar cheese, freshly shredded
Potatoes and Broccoli
- 4 russet potatoes
- 2 broccoli crowns, cut into florets
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
Instructions
- Preheat and Prepare Potatoes: Preheat oven to 400ºF. Clean the potatoes thoroughly and use a fork to poke 9-12 holes around each potato. This allows steam to escape during baking.
- Oil and Bake Potatoes: Rub 1½ tablespoons olive oil over the potatoes until well coated. Arrange on a sheet pan, season with salt and pepper, then bake for 45 minutes.
- Prepare and Add Broccoli: Toss broccoli florets with the remaining ½ tablespoon olive oil. After 45 minutes, add broccoli to the sheet pan around the potatoes and bake for an additional 15 minutes, or until potatoes are tender and broccoli is cooked.
- Start Cheese Sauce – Make Roux: In a medium saucepan over medium heat, melt the butter until bubbling. Add the flour and whisk to combine; some lumps are okay.
- Add Milk to Roux: Slowly whisk in about 1/4 cup of milk until smooth and thickened. Gradually whisk in the remaining milk, ensuring no lumps remain.
- Heat and Thicken Sauce: Continue heating the sauce, stirring occasionally, until it thickens and starts to steam. Avoid boiling. This takes about 6-8 minutes. Stir in paprika and salt.
- Add Cheese: Turn off heat; add half of the shredded cheddar cheese and let it melt for 10-20 seconds before whisking in. Repeat with the remaining cheese until smooth.
- Assemble and Serve: Slice open each baked potato, add roasted broccoli in the middle, and drizzle generously with the cheese sauce. Serve immediately for best flavor and texture.
Notes
- Be careful not to let the cheese sauce boil as it can cause the sauce to curdle.
- Russet potatoes work best for baking due to their starchy texture and fluffy interior.
- Adjust seasoning in the cheese sauce to taste; a little garlic powder or mustard powder can add extra flavor.
- This dish can be prepared ahead by baking potatoes and broccoli, then reheating with the freshly made cheese sauce.
- For a richer cheese sauce, substitute some milk with half-and-half or heavy cream.
