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Creamy Broccoli Baked Potatoes with Cheese Sauce

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These creamy broccoli baked potatoes are loaded with tender broccoli and smothered in a homemade cheese sauce for the ultimate comfort food dinner. Perfect for busy weeknights, potlucks, or cozy gatherings, this recipe is hearty, satisfying, and easy to customize.

Ingredients

Scale
  • 4 large russet potatoes (about 2 lbs), scrubbed and dried
  • 1 tablespoon olive oil
  • Kosher salt, for seasoning potato skins
  • 2 cups broccoli florets, chopped small (fresh or frozen)
  • 1/2 cup water, for steaming broccoli
  • Pinch of salt, to season broccoli
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free blend)
  • 1 1/2 cups whole milk (or dairy-free milk)
  • 1 1/2 cups sharp cheddar cheese, grated
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • Salt, to taste
  • Extra grated cheese (for garnish, optional)
  • Chopped fresh chives or green onions (optional)
  • Crumbled cooked bacon (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes and pat dry. Prick each potato a few times with a fork. Rub with olive oil and sprinkle with kosher salt. Place on a baking sheet or rack and bake for 45-60 minutes until skins are crispy and a fork slides easily into the center.
  2. While potatoes bake, chop broccoli florets into small pieces. Place in a pot with water and a pinch of salt. Cover and steam over medium heat for 3-5 minutes until bright green and just tender. Drain and set aside. (Microwave option: add broccoli and water to a bowl, cover loosely, and microwave for 2-3 minutes.)
  3. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly but not browned. Slowly add milk, whisking constantly to avoid lumps. Cook for 2-3 minutes until slightly thickened. Remove from heat and stir in grated cheddar cheese, garlic powder, black pepper, and cayenne (if using). Whisk until smooth and creamy. Taste and adjust salt as needed.
  4. When potatoes are done, cool for 5 minutes. Slice each open lengthwise and fluff the insides gently with a fork. Spoon steamed broccoli into each potato, then ladle over a generous amount of cheese sauce.
  5. Top with extra cheese, chives, or bacon if desired. Serve immediately while warm and gooey. If prepping ahead, keep cheese sauce separate and reheat before assembling.

Notes

For crispier potato skins, bake directly on the oven rack. Cheese sauce can be made gluten-free by using a gluten-free flour blend. For dairy-free, use plant-based milk and cheese. Steam broccoli just until bright green to avoid mushiness. Taste cheese sauce and adjust seasoning as needed. Leftover cheese sauce is great for dipping veggies or drizzling on toast.

Nutrition

Keywords: baked potatoes, broccoli, cheese sauce, comfort food, vegetarian, easy dinner, gluten-free option, weeknight meal, family recipe

Find it online: https://lucydishes.com/creamy-broccoli-baked-potatoes-recipe-easy-cheese-sauce-dinner/