Description
Homemade cheesy baked potatoes with broccoli elevate comfort classics with creamy Wisconsin cheddar and crisp green florets. Fresh ingredients and simple techniques make this hearty dish perfect for weeknight dinners and weekend gatherings you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 large russet potatoes
- 2 cups finely chopped broccoli florets
- 5.5 ounces (156 grams) freshly grated medium cheddar cheese
Sauce Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole or 2%)
Seasoning and Garnish:
- Olive oil for drizzling
- 1/4 teaspoon ground cayenne pepper
- 1/8–1/4 teaspoon garlic powder
- 1/8–1/4 teaspoon salt
- Kosher salt or sea salt for sprinkling
- Black pepper, to taste
- Fresh chives or scallions, to taste
Instructions
- Preheat the oven to 425°F and prepare potatoes by thoroughly washing and scrubbing the exteriors, then puncture multiple times with a fork to allow steam release.
- Coat potato surfaces with olive oil and generously sprinkle with salt, ensuring even coverage.
- Place potatoes on a baking sheet and roast for 50-60 minutes, checking tenderness by gently pressing – they should yield slightly when touched.
- While potatoes bake, create the cheese sauce by melting butter in a saucepan over medium heat, whisking in flour until the mixture turns golden and develops a nutty aroma.
- Gradually stream milk into the butter-flour mixture, continuously whisking to prevent lumps and maintain smooth consistency.
- Add selected spices and continue cooking, stirring constantly until the sauce thickens and coats the back of a spoon.
- Reduce heat and incorporate shredded cheese incrementally, stirring until the sauce becomes silky and fully integrated.
- Finely chop broccoli and fold into the warm cheese sauce, allowing the residual heat to slightly soften the vegetable.
- Remove sauce from heat and set aside while finishing the potatoes.
- Once potatoes are fully cooked, slice open lengthwise and gently fluff the interior with a fork.
- Season potato interiors with fresh ground pepper and optional herbs.
- Generously ladle the broccoli cheese sauce over the prepared potatoes, ensuring complete coverage.
Notes
- Select starchy potatoes like Russet for the best fluffy interior and crispy skin.
- Use room temperature cheese to help create a smoother, more even sauce without lumps.
- Poke multiple holes in potatoes to prevent potential steam buildup and ensure even cooking.
- Consider alternative cheese options like sharp cheddar or gruyere for deeper flavor profiles.
- Roast broccoli separately before adding to sauce for enhanced nutty, caramelized taste.
- Gluten-free option: Replace wheat flour with cornstarch or potato starch in cheese sauce.
- Vegetarian version: Use plant-based butter and cheese alternatives for dietary flexibility.
- Low-fat modification: Use skim milk and reduced-fat cheese to decrease overall calorie content.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 475
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 40 mg