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
Units
Scale
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.