Broccoli Cheese Baked Potato

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Broccoli Cheese Baked Potato

Fluffy baked potatoes loaded with tender roasted broccoli and draped in a rich, creamy cheese sauce — this Broccoli Cheese Baked Potato recipe is the ultimate comfort food that works equally well as a simple dinner or a hearty side dish.

Why You’ll Love This Recipe

  • Simple Prep: Minimal hands-on time with easy-to-follow steps.
  • Homemade Cheese Sauce: Rich, creamy, and customizable to your taste.
  • Versatile: Serve as a stand-alone meal or pair with your favorite protein or bread.
  • Family Favorite: Kids and adults both enjoy the cheesy, comforting flavors.

Ingredients

  • 4 medium or large russet potatoes
  • 3 cups fresh broccoli florets
  • 2 tablespoons olive oil (divided)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk (whole milk or 2%)
  • 1/2 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional for a mild kick)
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups cheddar cheese, shredded (freshly shredded melts best)

Instructions

1. Bake the Potatoes

  • Preheat your oven to 400°F (200°C).
  • Scrub the potatoes clean. Using a fork, poke several holes into each one.
  • Rub 1 tablespoon of olive oil over the potatoes.
  • Place on a baking sheet and bake for 45–50 minutes, or until just about fork-tender.

2. Roast the Broccoli

  • Once the potatoes are almost done, remove the baking sheet from the oven.
  • Arrange the broccoli florets around the potatoes, drizzle with the remaining 1 tablespoon olive oil, and return to the oven.
  • Bake for an additional 12–15 minutes until the broccoli is tender-crisp.

3. Prepare the Cheese Sauce

  • In a medium saucepan over medium heat, melt the butter.
  • Whisk in the flour and cook for 30–45 seconds to form a roux.
  • Gradually whisk in the milk, followed by paprika, ground mustard, salt, cayenne pepper, and nutmeg.
  • Simmer on low, stirring constantly, for 2–3 minutes or until thickened.
  • Remove from heat and whisk in the shredded cheddar until smooth and fully melted.

4. Assemble and Serve

  • Slice open the baked potatoes and lightly fluff the insides with a fork.
  • Top with roasted broccoli and generously spoon the warm cheese sauce over each potato.
  • Serve immediately.

Recipe Tips

  • Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
  • Don’t Skip Poking Holes: This allows steam to escape and prevents potatoes from bursting.
  • Double the Cheese Sauce: Leftovers are great on fries, nachos, sandwiches, or pasta.

Optional Add-Ins

  • Sautéed mushrooms
  • Grilled chicken or steak strips
  • Caramelized onions
  • Chopped green onions or chives
  • A sprinkle of additional shredded cheese before serving

Storage & Reheating

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Warm in the oven at 350°F or microwave until heated through.

Nutrition (Per Serving)

  • Calories: ~426 kcal
  • Servings: 4 potatoes

 

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