Broccoli Cheese Baked Potatoes are the epitome of cozy comfort food: fluffy baked potatoes piled high with tender broccoli crowns and smothered with a dreamy, homemade cheddar cheese sauce. Every bite is a celebration of simple, classic flavors lifted to new heights—and honestly, there’s something almost magical about a crispy-skinned potato giving way to all that warm, creamy goodness. Whether you’re searching for a hearty vegetarian main or a showstopping side, this dish never fails to put smiles on faces.
Ingredients You’ll Need
The beauty of Broccoli Cheese Baked Potatoes is how just a handful of real, honest ingredients transforms into a truly irresistible meal. Each element plays a key role: from fluffy russet potatoes (the perfect blank canvas) to the sharp, gooey cheddar that ties everything together—every part matters.
- 4 large russet potatoes: These are the gold standard for baked potatoes thanks to their fluffy interiors and robust, crispy skins.
- 2 tablespoons olive oil: Brushing or rubbing the potatoes with olive oil helps them develop a beautiful, flavorful crust in the oven.
- 1 teaspoon salt: A sprinkle on the outside of the potato draws out moisture for that iconic “jacket” texture.
- 3 cups broccoli florets: Gentle steaming keeps the broccoli vibrantly green and perfectly tender for our filling.
- 3 tablespoons unsalted butter: The rich foundation for a silky-smooth cheese sauce.
- 3 tablespoons all-purpose flour: Whisked into the butter, this thickens the cheese sauce to that ideal luscious consistency.
- 2 cups whole milk, warmed: Warm milk integrates effortlessly into the roux to eliminate lumps before the cheese joins the party.
- 2 cups shredded sharp cheddar cheese: Sharp cheddar offers a punchy cheese flavor that’s both nostalgic and intensely satisfying.
- 1/4 teaspoon garlic powder: A dash of garlic brings aromatic depth without overpowering the cheese sauce.
- 1/4 teaspoon black pepper: Just enough spice to brighten every bite.
- 1/4 teaspoon paprika: Adds gentle warmth and a lovely rustic color to the sauce.
- 1/4 teaspoon salt: A pinch seasons the sauce, making every bite sing.
- 2 tablespoons green onions, chopped: The finishing flourish—fresh, crisp, and a little bit zippy.
How to Make Broccoli Cheese Baked Potatoes
Step 1: Bake the Potatoes
Preheat your oven to 400°F. Scrub those russet potatoes, then rub them with olive oil and roll them in a little salt for ultimate crispiness. Place the potatoes directly on your oven rack (a baking sheet underneath catches any drips), and bake for 50 to 60 minutes until the skins are crackling and the insides are fluffy when poked with a fork. It’s nearly impossible not to steal a nibble at this point!
Step 2: Steam the Broccoli
While your potatoes work their magic in the oven, steam the broccoli florets until they’re just tender and bright green—about 5 minutes does it. If you love a bit more bite, pull them out a minute earlier. This way, the broccoli layers its fresh, slightly sweet flavor on top of every potato.
Step 3: Make the Cheese Sauce
In a medium saucepan over medium heat, melt the butter, then whisk in the flour. Let it cook for about a minute to remove any raw flour taste—watch as it forms a gentle paste (the roux!). Gradually whisk in the warm milk, stirring constantly until the mixture is smooth and thickened, around 4-5 minutes. Next, stir in the shredded sharp cheddar, garlic powder, black pepper, paprika, and a pinch of salt. Once the cheese melts and the sauce is gloriously creamy, you’ll want to dip a spoon straight in. Patience!
Step 4: Assemble the Broccoli Cheese Baked Potatoes
When your potatoes are ready, carefully slice them open lengthwise. Use a fork to gently fluff the inside, making space for all those lush toppings. Pile on a mound of steamed broccoli, then generously ladle the cheese sauce over everything. The warmth from the potatoes and sauce melds every layer together into pure comfort.
Step 5: Garnish and Serve
Sprinkle chopped green onions over the top for a punch of freshness and color. Serve your Broccoli Cheese Baked Potatoes piping hot while the cheese sauce is still perfectly gooey. Every forkful is simply irresistible!
How to Serve Broccoli Cheese Baked Potatoes
Garnishes
Finishing touches can make all the difference. Try adding extra shredded cheddar for an even cheesier bite, a dusting of paprika for a pop of color, or crispy bacon bits if you’re feeling a little decadent. Chopped fresh chives, sour cream, or even a dash of hot sauce also play nicely here, building on the classic Broccoli Cheese Baked Potatoes experience.
Side Dishes
Turn Broccoli Cheese Baked Potatoes into a full meal by pairing them with a crisp green salad or a bowl of hearty tomato soup. They also shine alongside grilled veggies, roasted chicken, or a bright, tangy coleslaw for a contrast of textures. Whatever you serve, these potatoes love company!
Creative Ways to Present
For a party platter, slice the baked potatoes into halves or quarters and top each with a dollop of broccoli and cheese sauce for a fun, shareable appetizer. Or, scoop out some of the potato flesh, mix with a portion of the cheese sauce, and spoon it back in before topping with broccoli—your guests will marvel at these deluxe twice-baked Broccoli Cheese Baked Potatoes.
Make Ahead and Storage
Storing Leftovers
Have extras? Pop any leftover Broccoli Cheese Baked Potatoes into an airtight container and store them in the fridge for up to three days. Keep the cheese sauce and the potatoes separate if you can—it helps everything stay fresh and prevents the potatoes from getting soggy.
Freezing
You can freeze the baked potatoes and steamed broccoli together, but cheese sauce is best fresh. If you want to prep ahead, freeze the potatoes and broccoli in a freezer-safe container for up to two months, then make the cheese sauce when you’re ready to serve. Thaw overnight in the fridge before reheating.
Reheating
Reheat the potatoes in a 350°F oven until warmed through, about 20 minutes. Warm the cheese sauce separately on the stovetop over low heat, adding a splash of milk if needed to restore its creamy texture. Then assemble and devour just like new!
FAQs
Can I make Broccoli Cheese Baked Potatoes vegan?
Absolutely! Swap in your favorite non-dairy butter, plant-based milk, and a vegan cheddar-style cheese for the sauce. Top with steamed broccoli as usual, and you’ve got a delicious plant-based version.
What’s the best way to keep the potatoes crispy?
Let them bake directly on the oven rack so air circulates all around for a sturdy, crispy crust. Brushing with olive oil and sprinkling with salt also helps that classic “jacket” texture develop.
Can I use frozen broccoli?
Yes, frozen broccoli works in a pinch! Steam it according to package instructions, then chop into bite-sized pieces if needed. Just be sure to drain any excess moisture so your Broccoli Cheese Baked Potatoes don’t get soggy.
What other cheeses taste good in the sauce?
Feel free to get creative! Monterey Jack or Colby are delicious swaps or additions to cheddar. Smoked gouda will add a lovely depth, while a bit of Parmesan brings nutty, salty notes.
Can I prepare Broccoli Cheese Baked Potatoes in advance for a party?
Definitely! Bake the potatoes and steam the broccoli a day ahead, and make the cheese sauce fresh before serving for peak creaminess. Assemble and broil for a minute or two to reheat and melt the cheese just before guests arrive.
Final Thoughts
You truly can’t go wrong with homemade Broccoli Cheese Baked Potatoes—there’s a reason this classic combo stands the test of time. Each bite is the perfect blend of crisp potato, vibrant broccoli, and rich cheddar sauce. I hope you give these a try soon, and that they bring as much joy to your table as they do to mine!
Print
Broccoli Cheese Baked Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Broccoli Cheese Baked Potatoes are a delicious and comforting dish that combines fluffy baked potatoes with a creamy, cheesy broccoli topping. Perfect for a cozy dinner or as a hearty side dish.
Ingredients
Potatoes:
- 4 large russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 teaspoon salt
Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Toppings:
- 3 cups broccoli florets, steamed until tender
- 2 tablespoons green onions, chopped
Instructions
- Preheat oven: Preheat oven to 400°F.
- Prepare potatoes: Rub potatoes with olive oil and sprinkle with salt. Bake for 50–60 minutes until tender.
- Steam broccoli: Steam broccoli until tender, about 5 minutes.
- Make cheese sauce: Melt butter, whisk in flour, then gradually whisk in warm milk until thickened. Stir in cheddar cheese and seasonings until creamy.
- Assemble: Cut open potatoes, fluff insides, top with broccoli, cheese sauce, and green onions.
- Serve: Garnish with green onions and enjoy hot.
Notes
- For added protein, top with cooked bacon bits or shredded chicken.
- You can use a blend of cheddar and Monterey Jack cheeses for a creamier sauce.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 480
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 55 mg
