Go Back

Broccoli Cheese Baked Potatoes

Broccoli cheese baked potatoes pair crisp-skinned russets with a creamy cheddar sauce and tender broccoli. Bake the potatoes until a knife slides easily into the centers, then spoon on the stovetop sauce for a hearty side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
resting 5 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes medium, scrubbed and dried
  • 1 tbsp vegetable oil
  • 0.75 tsp kosher salt divided
For the broccoli cheese sauce
  • 2 cup broccoli small florets
  • 2 tbsp water
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup sharp cheddar cheese shredded
  • 0.125 tsp black pepper

Equipment

  • 1 rimmed baking sheet
  • 1 microwave-safe bowl
  • 1 microwave-safe plate
  • 1 microwave
  • 1 2-quart saucepan

Method
 

Bake the potatoes
  1. Preheat the oven to 425°F and position a rack in the center.
  2. Prick the potatoes several times with a fork, rub them with the oil, and sprinkle with 1/2 teaspoon of the salt. Place them on a rimmed baking sheet.
  3. Bake for 50 to 65 minutes, until the skins are crisp and a knife slides easily into the centers.
  4. Rest the potatoes for 5 minutes.
Make the broccoli cheese sauce
  1. Put the broccoli and water in a microwave-safe bowl and cover with a microwave-safe plate.
  2. Microwave on high for 3 to 4 minutes, until bright green and crisp-tender, then carefully drain.
  3. Melt the butter in a 2-quart saucepan over medium heat, whisk in the flour, and cook for 1 minute.
  4. Gradually whisk in the milk and cook, stirring, for 3 to 5 minutes, until the sauce simmers and thickens enough to coat a spoon.
  5. Remove the saucepan from the heat and stir in the cheddar, remaining 1/4 teaspoon salt, and pepper until the cheese melts. Fold in the broccoli.
Assemble and serve
  1. Split the potatoes lengthwise and fluff the insides with a fork.
  2. Spoon the broccoli cheese sauce over the potatoes.

Notes

For crisp skins, dry the scrubbed potatoes thoroughly before rubbing them with oil. Refrigerate leftovers for up to 3 days; freezer storage is not recommended. For a dairy-free variation, use dairy-free milk, butter, and cheddar.