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
Scale
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.
