Looking for a hearty and satisfying dish that’s easy to prepare? Baked potatoes with cheesy broccoli sauce are the perfect solution. This comfort food combines the soft, fluffy texture of baked potatoes with a rich, creamy, and flavorful broccoli cheese sauce. Ideal for family dinners or a quick weeknight meal, this recipe is sure to become a favorite.
Ingredients
For the baked potatoes:
- 4 large russet potatoes
- 2 tbsp olive oil or butter
- Salt and pepper to taste
For the cheesy broccoli sauce:
- 2 cups broccoli florets
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk (or a milk alternative)
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- 1/2 tsp garlic powder
- Salt and pepper to taste
Optional toppings:
- Chopped green onions
- Crispy bacon bits
- Sour cream
Instructions
Step 1: Prepare the Potatoes
- Preheat your oven to 400°F (200°C).
- Wash and dry the potatoes. Poke a few holes in each with a fork.
- Rub the potatoes with olive oil or butter, and sprinkle with salt.
- Place on a baking sheet and bake for 50–60 minutes, or until tender when pierced with a fork.
Step 2: Make the Cheesy Broccoli Sauce
- While the potatoes bake, steam or boil the broccoli florets until tender (about 5 minutes). Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes, creating a roux.
- Gradually whisk in the milk, cooking until the sauce thickens.
- Stir in the shredded cheese, garlic powder, salt, and pepper until smooth.
- Add the cooked broccoli to the sauce, breaking up the florets with a spoon for a chunky texture.
Step 3: Assemble the Dish
- Remove the baked potatoes from the oven and slice them open lengthwise. Fluff the inside with a fork.
- Generously ladle the cheesy broccoli sauce over each potato.
- Add your favorite toppings and serve hot.
Tips for Perfect Baked Potatoes
- Use russet potatoes for their fluffy interior and crispy skin.
- For faster preparation, microwave the potatoes for 8–10 minutes, then finish in the oven for crispy skin.
- Double the sauce recipe if serving multiple guests or for leftovers.
Nutritional Highlights
Baked potatoes are a great source of potassium and fiber, while broccoli is packed with vitamins C and K. Combined with cheese for protein and calcium, this dish is both indulgent and nutritious.
Serving and Storage Tips for Baked Potatoes with Cheesy Broccoli Sauce
Serving Tips
- Pairing Suggestions: Serve these loaded potatoes with a fresh green salad, roasted vegetables, or grilled chicken for a balanced meal.
- Garnish for Extra Flavor: Enhance the presentation and flavor with toppings like crispy bacon, fresh chives, or a dollop of sour cream.
- Make It a Bar: For parties, set up a baked potato bar with various toppings like shredded cheese, diced ham, sautéed mushrooms, or spicy jalapeños.
- Side Dish Option: Serve smaller potatoes or halve larger ones to accompany steak, fish, or a hearty soup.
Storage Tips
Refrigeration
- Leftovers: Store baked potatoes and cheesy broccoli sauce separately in airtight containers.
- Shelf Life: Potatoes can be refrigerated for up to 3 days. The cheese sauce stays fresh for 2–3 days in the fridge.
Freezing
- Potatoes: Wrap cooled baked potatoes tightly in aluminum foil or plastic wrap. Store in a freezer-safe bag for up to 3 months.
- Cheese Sauce: Freeze the sauce in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
Reheating Instructions
- Baked Potatoes:
- Microwave: Reheat for 2–3 minutes on high, flipping halfway.
- Oven: Rewarm in a 350°F (175°C) oven for 15–20 minutes for a crispy skin.
- Cheesy Broccoli Sauce:
- Stove: Warm gently over low heat, stirring frequently. Add a splash of milk to restore creaminess.
- Microwave: Heat in 30-second intervals, stirring between each.
Fully Assembled Potatoes
- Reheat the assembled dish in the oven at 350°F (175°C) for 15–20 minutes, covering loosely with foil to prevent drying.
By following these serving and storage tips, you can enjoy this delightful recipe fresh, or savor it later without compromising on taste or texture!
1. Can I prepare the sauce ahead of time?
Yes! The cheesy broccoli sauce can be made up to two days in advance. Store it in an airtight container in the refrigerator. When ready to use, reheat it gently on the stove over low heat, stirring frequently and adding a splash of milk if it becomes too thick.
2. What’s the best way to reheat leftovers?
To reheat the potatoes, place them in a preheated 350°F (175°C) oven for 15–20 minutes. For the sauce, warm it on the stove over low heat, stirring occasionally. Fully assembled leftovers can be reheated in the oven, loosely covered with foil, to prevent drying out.
3. Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes make a delicious and nutritious alternative. The natural sweetness of the potato pairs wonderfully with the savory cheese sauce.
4. How can I thicken the cheese sauce if it’s too runny?
If your sauce is too thin, mix 1 teaspoon of cornstarch with 2 teaspoons of water to create a slurry. Gradually stir this into the sauce while it’s simmering until it reaches your desired consistency. Alternatively, add more shredded cheese to thicken it naturally.
Print
baked potatoes with. cheesy broccoli sauce
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course, Side Dish
- Method: Baking, Stovetop
- Cuisine: American
Description
Baked Potatoes with Cheesy Broccoli Sauce is a hearty and comforting dish that combines fluffy baked potatoes with a creamy, cheesy broccoli topping. Perfect for a filling side dish or a vegetarian main course, this recipe is easy to prepare and full of satisfying flavors.
Ingredients
For the Potatoes:
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
For the Cheesy Broccoli Sauce:
- 2 cups fresh broccoli florets, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole or 2%)
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
For the Potatoes:
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean and dry them. Pierce each potato several times with a fork.
- Rub the potatoes with olive oil and sprinkle with kosher salt. Place them directly on the oven rack or on a baking sheet.
- Bake for 50–60 minutes, or until the potatoes are tender when pierced with a knife.
For the Cheesy Broccoli Sauce:
- While the potatoes bake, steam or boil the broccoli florets for 3–5 minutes until tender. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Continue cooking and stirring until the sauce thickens, about 3–4 minutes.
- Reduce the heat to low and stir in the shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
- Add the cooked broccoli to the cheese sauce and stir to combine.
Assemble:
- Slice the baked potatoes open lengthwise and fluff the insides with a fork.
- Spoon generous amounts of the cheesy broccoli sauce over each potato.
- Serve hot and enjoy!
Notes
- Add cooked bacon bits, green onions, or sour cream as additional toppings.
- Use frozen broccoli if fresh is unavailable—just cook according to package instructions.
- For a lighter version, substitute milk with unsweetened almond milk and use reduced-fat cheese.