Why You’ll Love This Recipe
Cheesy Broccoli Baked Potatoes are a comforting and satisfying dish that pairs fluffy baked potatoes with a rich, creamy cheese sauce and tender broccoli. This hearty combination is perfect as a main course or a flavorful side, offering a delicious way to enjoy vegetables with a gooey, cheesy twist. Ideal for weeknight dinners or casual gatherings, this recipe delivers both taste and nutrition in every bite.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
russet potatoesbroccolicheddar cheese (shredded)milkbutterall-purpose flourgarlic powderonion powdersaltblack pepperolive oil (optional, for crispy skin)
directions
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pierce them with a fork, rub with olive oil if desired, and place directly on the oven rack. Bake for 45-60 minutes until tender.
While the potatoes bake, steam the broccoli until just tender, about 5-7 minutes. Set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, stirring constantly until the sauce thickens.
Add garlic powder, onion powder, salt, and pepper. Stir in shredded cheddar cheese until melted and smooth.
Once the potatoes are baked, slice them open lengthwise and gently fluff the insides with a fork.
Top with steamed broccoli and pour the cheese sauce generously over each potato.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesBaking time: 45-60 minutesSauce and broccoli prep: 15 minutesTotal time: 1 hour 10 minutes to 1 hour 25 minutes
Variations
Swap cheddar with mozzarella or pepper jack for a different flavor.
Add cooked bacon bits for extra richness.
Mix in sautéed mushrooms or onions for a veggie boost.
Use sweet potatoes for a slightly sweet and nutritious twist.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.To reheat, microwave on high for 1-2 minutes or warm in the oven at 350°F (175°C) for 15-20 minutes.
FAQs
Can I use frozen broccoli?
Yes, thaw and steam it before using for best texture.
What kind of cheese melts best?
Sharp cheddar melts smoothly and offers a bold flavor, but you can use any good melting cheese.
Can I make this vegan?
Yes, use dairy-free cheese, plant-based milk, and vegan butter.
Do I have to make a cheese sauce?
You can top with shredded cheese and broil briefly until melted if you prefer a shortcut.
Can I make these ahead of time?
You can bake the potatoes and prepare the cheese sauce in advance, then assemble and reheat before serving.
What are the best potatoes to use?
Russet potatoes work best for their fluffy texture.
Can I add protein?
Grilled chicken, tofu, or crumbled tempeh are great options to make it a complete meal.
Do I need to peel the potatoes?
No, the skin helps hold the potato together and adds nutrients.
Can I use other vegetables?
Yes, cauliflower, peas, or spinach also pair well with cheese.
Can this be made gluten-free?
Yes, use gluten-free flour or cornstarch in the cheese sauce.
Conclusion
Cheesy Broccoli Baked Potatoes are the ultimate comfort food, combining creamy, savory cheese with wholesome vegetables and fluffy potatoes. They’re simple to make, customizable, and guaranteed to satisfy everyone at the table. Give this dish a try and enjoy a cozy, delicious meal any time.
Print
Cheesy Broccoli Baked Potatoes
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hr 20 mins
- Yield: 4 servings
- Category: Side dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Comforting baked potatoes stuffed with cheesy broccoli, perfect for a hearty side or light meal.
Ingredients
- 4 large russet potatoes (about 2 pounds)
- 1 head broccoli (about 2 cups, chopped)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 tablespoons butter
- 2 tablespoons milk
- Salt and pepper, to taste
- 1 teaspoon garlic powder (optional)
- 2 tablespoons chopped green onions (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Pierce potatoes several times with a fork and rub with a little oil and salt. Bake directly on the oven rack for 45–60 minutes, until tender.
- While potatoes bake, steam or boil chopped broccoli until just tender (about 4–5 minutes), then drain.
- When potatoes are done, let them cool slightly, then slice each lengthwise and scoop out most of the flesh into a bowl, leaving a sturdy shell.
- Add butter, sour cream, milk, garlic powder (if using), salt, and pepper to the potato flesh; mash until creamy.
- Fold in broccoli and half the cheese into the mashed potato mixture.
- Spoon mixture back into the potato shells. Top with remaining cheese.
- Return to oven and bake at 375°F (190°C) for another 10–15 minutes, until cheese is melted and bubbly.
- Garnish with chopped green onions and serve hot.
Notes
- You can use sweet potatoes or Yukon Gold instead of russets for a variation.
- Add cooked bacon bits or diced ham for a non-vegetarian version.
- To make ahead, prepare filling and shells separately; assemble and bake when ready.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a lighter version, substitute Greek yogurt for sour cream and use reduced-fat cheese.