Description
Delicious cheesy baked potatoes topped with a creamy broccoli cheese sauce. This comforting dish features perfectly baked russet potatoes with a rich sauce made from melted cheddar, fresh broccoli, and a blend of spices, creating a hearty and satisfying meal.
Ingredients
Scale
Potatoes
- 2 large russet potatoes
- Olive oil for drizzling
- Kosher salt or sea salt for sprinkling
- Black pepper to taste
- Fresh chives or scallions for seasoning
Broccoli Cheese Sauce
- 2 TBSP unsalted butter
- 2 TBSP all purpose flour
- 1 cup milk (whole or 2%)
- ¼ tsp ground cayenne pepper
- ¼ tsp garlic powder
- ¼ tsp salt
- 5.5 ounces freshly grated medium cheddar cheese
- 2 cups finely chopped broccoli florets
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425℉. Wash and scrub the potatoes thoroughly, then poke each potato several times with a fork. Brush each potato all over with olive oil and sprinkle with kosher or sea salt.
- Bake Potatoes: Place the potatoes on a sheet pan and bake for 60 minutes, or until they are fork-tender and yield slightly when pressed or gently squeezed.
- Prepare Sauce Ingredients: About 5 minutes before the potatoes are done, gather and measure all the ingredients for the broccoli cheese sauce to prepare for quick assembly.
- Make Roux: In a small saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously as the mixture bubbles and starts to slightly darken in color.
- Add Milk and Spices: Gradually pour in the milk while whisking constantly. Add the cayenne pepper, garlic powder, and salt. Continue to cook over medium heat until the sauce thickens and begins to simmer.
- Add Cheese: Reduce the heat to the lowest setting and add the grated cheddar cheese in small handfuls, whisking completely between each addition until the sauce is smooth and fully melted.
- Incorporate Broccoli: Stir in the finely chopped broccoli florets, then remove the sauce from heat.
- Prepare Potatoes for Serving: When the potatoes are done, let them cool for a few minutes. Slice each potato lengthwise and fluff the insides gently with a fork. Season with black pepper and fresh chives or scallions.
- Assemble Dish: Pour the warm broccoli cheese sauce over the fluffed potatoes. Adjust salt and pepper to taste, and serve immediately while hot.
Notes
- For a quicker option, microwave potatoes for about 9 minutes, though the skin won’t be as crisp.
- Nutrition information is estimated per large loaded baked potato with cheese sauce; adjust according to portion size.
- The sauce can be divided among 3 smaller potatoes for lighter servings.
- Freshly grated cheese is recommended over pre-shredded for smoother melting.
- Use smaller broccoli pieces for better sauce texture.
Nutrition
- Serving Size: 1 stuffed potato with sauce
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 50 mg
